Food and Drink
We have daily specials as well as our main menus that we change seasonally. Our wine list comprises a fine selection of French and New World wines, and caters for every occasion.
On Sundays, running alongside our lunch menu, we offer a delicious Sunday roast: locally-sourced Castlegate Sirloin with all the trimmings, for £12.95 per person. Bookings are advisable but not essential.
Christmas Party Menus
This year we have two Christmas party menus to tempt you with,
for lunchtimes & evenings:
CHRISTMAS LUNCH PARTY MENU
Two courses: £20 | Three courses: £25.50
Available from 1-23 December | Bookings & pre-orders required
Starters
Soup of the Day
*
Chicken Liver Pate
Served with a toasted ciabatta & red onion chutney
*
Roast Pumpkin Ravioli
Served with a blue cheese & walnut sauce
*
Smoked Salmon and Prawn Salad
Served on leaves with lemon & chive mayonnaise
*
Smoked Haddock
Topped with a poached egg served with a white wine sauce
Mains
Roast Barlow Derbyshire Turkey
Served with all the trimmings
*
Fillet Sea Bass
Served with a green pesto
*
Wild Mushroom, Spinach and Roast Chestnut Pie
Fricassee of wild mushrooms, baby spinach & roast chestnuts encased in puff pastry
*
Lamb steak
Served on a bed of sautéed minted potatoes with a redcurrant sauce
*
Steak and Ale Pie
Served with a rich red wine gravy
*
Choice of Desserts
CHRISTMAS BISTRO PARTY MENU
Available from 1-23 December | Bookings & pre-orders required
Two courses: £27.50 | Three courses: £32.50
Starters
Soup of the Day
*
Venison Scotch Egg
Served with a homemade mustard mayonnaise
*
Roast Pumpkin Ravioli
Served with a blue cheese & walnut sauce
*
Fresh Crab, Prawn and Crayfish Salad
Served with dressed leaves, finished with a Bloody Mary mayonnaise
*
Seared King Scallops
Served on a bed of pea & mint risotto finished with a balsamic glaze
Mains
Roast Barlow Derbyshire Turkey
Served with all the trimmings
*
Fillet Sea Bass
Served on a smoked haddock chowder
*
Wild Mushroom, Spinach and Roast Chestnut Pie
Fricassee of wild mushrooms, baby spinach & roast chestnuts encased in puff pastry
*
Rack of Lamb
Served on a bed of rosemary dauphinoise potatoes with a redcurrant sauce
*
Fillet of Beef Wellington
Served with a rich red wine sauce
Choice of Desserts
Coffee and Mince Pies