Valentines dinner menu 2017

Pressed pigeon terrine, pickled red cabbage, cranberry bread

Seared scallop, honey ham hock, lemon oil

Rosary goats cheese panna cotta, beetroot, hazelnuts, honey


Fillet of Derbyshire beef,  fondant potato, textures of onion, wilted greens, red wine sauce

 Breast and confit leg of guinea fowl, salsify, apples, hazelnuts, sherry vinegar sauce

Fillet of Icelandic cod, mussel chowder, saffron noodles


Assiette of chefs desserts to share


Selection of British cheese to share with coffee and handmade petit fours


Vegetarian menu available