Gold Dinner
Starters
Wild mushrooms and truffle oil on toast, tarragon salad with garlic & tarragon butter
Smoked haddock scotch egg made with kedgeree & hens’ egg, spiced cauliflower purée and rocket
Chicken and pistachio terrine, cherry tomato chutney, sourdough wafers
Gin cured salmon with confit fennel, lime crème fraiche and dill dressed cucumber blinis
Venison carpaccio, remoulade, juniper, pickle radish
Main Course
Duo of lamb with braised lamb shoulder, best end of lamb with potato dauphinose, peas a la Francais, red cabbage purée, Port and redcurrant sauce
Roasted monkfish with peppers, olive and paprika sauce, paella rice, aioli and sourdough
Pan fried sea bass fillets, king prawns, crab cake with samphire, radish and see herbs
Roasted fillet of local beef, potato pomme Anna, mushroom ketchup, charred greens, confit garnish, pickled mushrooms (£5.00 supplement per person)
Root vegetables, spinach, dolcelatte strudel seasonal greens
Desserts
Buttermilk & honey parfait, raspberry textures, honeycomb
A trio of chefs seasonal desserts on what’s available for that season
Gin cheesecake and blackcurrant purée and rosemary tuile
Cheese
Selection of Derbyshire cheeses
Savoury biscuits with chutney & grapes