OPENING TIMES

TUESDAY 19th Dinner 18.30-20.30

WEDNESDAY 20th-SATURDAY 23rd Lunch 12-13.30 & Dinner 18.30-20.30

CHRISTMAS EVE Lunch 12-13.30 & Dinner 18.30-20.30

CHRISTMAS DAY & BOXING DAY Closed

Closed until..

THURSDAY 4th JANUARY Lunch 12-13.30 & Dinner 18.30-20.30

STONES’ CHRISTMAS MENUS WILL BEGIN AT DINNER ON TUESDAY NOVEMBER 28TH

Two Courses £22 Three Courses £25
Wednesday to Saturday 12-1.30pm

STARTERS

CAULIFLOWER RISOTTO
sage, truffle (v)


CARROT SOUP
hazelnut, soured cream, anise oil (v)


SMOKED MACKEREL PATE
watercress, apple, horseradish


HAM HOCK AND ROAST CHICKEN TERRINE
fig, chutney, red onion

MAINS

TURKEY BREAST ROULADE
fondant potato, sprouts, pancetta and chestnuts, cranberry jus


FILLET OF GILT BREAM
crushed potatoes, samphire, caper and brown shrimp dressing


BRAISED BLADE OF DERBYSHIRE BEEF
parsnip purée, Bourguignon sauce


CARAMLISED ONION TART TATIN
goat’s cheese, pickled beetroot, sherry vinegar reduction (v)

DESSERTS

CHRISTMAS PUDDING
rum and raisin ice cream, vanilla custard


STICKY TOFFEE PUDDING
salted butterscotch sauce, caramel ice cream


SELECTION OF BRITISH CHEESES
quince jelly, dehydrated malt loaf (£3 supp.)


CHOCOLATE TORTE
orange mascarpone, coffee crumb

Two Courses £32 Three Courses £36
Tuesday to Saturday 6.30-8.30pm

STARTERS

ROSTED FIG AND MOZZARELLA
red onion, pine nut, balsamic (v)


CARROT SOUP

hazelnut, soured cream, anise oil (v)


SEARED SCALLOPS

crab risotto, creamed leeks, chorizo, avocado (£2.50 supp)


BREAST OF WOOD PIGEON

beetroot, mushroom purée, watercress, blue cheese


HOMEMADE PHEASANT SAUSAGE

crisp pancetta, apple purée, cider and rosemary reduction

MAINS

BRAISED BLADE OF DERBYSHIRE BEEF
truffled potato cake, parsnip purée, Bourguignon sauce


TURKEY BREAST ROULADE

fondant potato, sprouts, pancetta and chestnuts, cranberry jus


ROASTED LOIN OF VENISON
squash purée, celeriac, creamed kale, blackcurrant jus (£2.50 supp.)


FISH OF THE DAY

fennel, samphire, crushed potatoes, warm crab and brown shrimp dressing, capers


CARAMELISED ONION TART TATIN

goat’s cheese, pickled beetroot, sherry vinegar reduction (v)

DESSERTS

PRALINE CREME BRULEE
white chocolate ice cream, cocoa nib shortbread


SELECTION OF BRITISH CHEESES

quince jelly, dehydrated malt loaf (£3 supp.)


CHRISTMAS PUDDING
rum and raisin ice cream, vanilla custard


WARM CHOCOLATE AND PECAN TART
salted caramel ice cream, orange syrup


LIME PARFAIT
sticky ginger and orange cake, spiced whisky syrup

EIGHT COURSES £48.50pp WINE FLIGHT £28.50pp

Our Tasting Menu offers eight wonderful courses marrying our house style to the season’s best ingredients.  This menu is available Tuesday to Saturday evening and must be taken by the entire table.

CARROT SOUP
hazelnut, soured cream, anise oil
Yalumba Organic Viognier / S. Australia

Full bodied, peach scented with honeysuckle, fennel and apricot on the palate, nectar.

HOMEMADE PHEASANT SAUSAGE
crisp pancetta, apple purée, cider & rosemary reduction
Villa Wolf Pinot Gris / Germany
On the palate it is full and rich, filling the mouth with gorgeous flavours, great balance of fruit and acidity.

SEARED SCALLOPS
crab risotto, creamed leeks, chorizo, avocado
Gavi di Gavi Toledana / Italy
A single estate wine. Cortese grape produces a delicate wine, juicy honey core and apple freshness.

FISH OF THE DAY
Muscadet de Sevre / France
A prestige cuvée from the Domaine du Landreau Village. Spices on the nose followed by fresh grapefruit/mineral notes and a fresh mouthfeel.

ROASTED LOIN OF VENISON
squash purée, celeriac, creamed kale, blackcurrant jus
Côtes du Rhone Guigal / France
Full-bodied. A robust core of dark fruit, and white pepper notes that make it a superb food wine.

SELECTION OF BRITISH CHEESES
quince jelly, dehydrated malt loaf
Paul Cluver Noble Late Harvest / S. Africa

Hints of ripe peaches & pineapple. Clean, crisp. Flavours of marmalade, beeswax & honey. Long finish.

LIME PARFAIT
sticky ginger and orange cake, spiced whisky syrup
Taringi Sauvignon Blanc / N. Zealand

Fresh & tingly with soft gooseberry flavours. Lovely crisp dry aftertaste.

WARM CHOCOLATE AND PECAN TART
salted caramel ice cream, orange syrup
Elysium Black Muscat / California
Virtually black, with a rose-like aroma. Intense on the palate, full of rich velvety fruit.

STARTERS

CARROT SOUP
hazelnut, soured cream, anise oil

STARTER OR MAIN

Cauliflower risotto
sage, truffle

Roasted fig and mozzarella
red onion, pine nut, balsamic

MAIN ONLY

Caramelised onion tart tatin
goat’s cheese, pickled beetroot, sherry vinegar reduction


Mediterranean vegetable cannelloni

creamed leeks, basil