Lunch

Served from Thursday January 3rd
Wednesday to Saturday 12-1.30pm

Two Courses £25 Three Courses £29.50
Call us on 01629 56061

STARTERS

GOAT’S CHEESE AND POTATO CANNELLONI
goat’s cheese soup, caramelised onion brioche (v)
CRISPY PIG CHEEK CROQUETTE
homemade black pudding, pickled beetroot, rhubarb
CARAMELISED CAULIFLOWER RISOTTO
crab beignet, creamed leeks, truffle oil
BROCCOLI SOUP
candied walnuts, crème fraîche, walnut and stilton bread (v)

MAINS

CANNON OF LAMB
potato croquette, tomato jam, merguez sausage
POACHED FILLET OF PLAICE
roasted salsify, Jerusalem artichoke, beetroot risotto
BREAST OF GUINEA FOWL
chickpea chips, roasted leeks, bacon and truffle emulsion
BRAISED SHORT RIB OF BEEF
smoked mash, pickled baby turnip, horseradish purée 

DESSERTS

BAKED WHITE CHOCOLATE AND PEANUT BUTTER CHEESECAKE
muscovado ice cream
BANANA CRÈME BRÛLÉE
cinnamon ice cream, pecan Viennese whirl
SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf
BLUEBERRY RICE PUDDING
vanilla ice cream, blueberry flapjack

Dinner

Served from Thursday January 3rd
Tuesday to Saturday 6.30-8.30pm

Two Courses £36 Three Courses £40
Call us on 01629 56061

STARTERS

SLOW BRAISED LAMB SHOULDER
merguez sausage and white bean cassoulet,  black pudding crumb, tomato jam
FILLET OF COD
crab beignet, charred spring onion, chicken jus
SEARED SCALLOPS (£2.50 supp.)
spiced aubergine, pumpkin seed granola, yuzu glaze
CHICKEN AND CHORIZO BOUDIN
chicken liver mousse, crisp chicken skin, sweetcorn
BUTTERNUT SQUASH AND FETA CHEESECAKE
caramelised onion, brioche, rocket (v) 

MAINS

FILLET OF HAKE
roasted salsify, mussel beignet, charred radicchio, lemon and fennel
WHOLE ROAST PARTRIDGE
black pudding and apricot scotch egg, caramelised cauliflower purée
FILLET AND SHORT RIB OF BEEF (£4 supp.)
ox tongue, potato terrine, roasted parsnip
ROAST BREAST OF DUCK
confit potato, pickled pineapple, sweetcorn, pistachio
SHITAKI MUSHROOM AND HALLOUMI FRITTERS
smoked mash, chestnut and apple dressing (v) 

DESSERTS

BLACK FOREST PAVE
cherry sorbet, cocoa nib tuille
APPLE AND CINNAMON PIE
quince ice cream, pecan custard
ICED COFFEE PARFAIT
Bailey’s cream, caramelised white chocolate
SELECTION OF BRITISH CHEESES (£3 supposed.)
quince jelly, dehydrated malt loaf
MANGO, YUZU AND COCONUT
crisp puff pastry, lime sorbet

Lunch – Wednesday to Saturday 12-1.30pm
Dinner – Tuesday until Saturday 6.30-8.30pm

STARTERS

BUTTERNUT SQUASH AND FETA CHEESECAKE
caramelised onion, brioche, rocket
GOAT’S CHEESE AND POTATO CANNELLONI
goat’s cheese soup, caramelised onion brioche
BROCCOLI SOUP
candied walnuts, crème fraîche, walnut and stilton bread

STARTER OR MAIN

CARAMELISED CAULIFLOWER RISOTTO
creamed leeks, truffle oil 

MAIN

SHITAKI MUSHROOM AND HALLOUMI FRITTERS
smoked mash, chestnut and apple dressing

Tasting Menus

Eight Courses £52.50pp Wine Flight £28.50pp

Stone’s 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.

Tasting Menu

BUTTERNUT SQUASH AND FETA CHEESECAKE 
caramelised onion, brioche, rocket (v)
Yalumba Organic Viognier I Australia 

CHICKEN AND CHORIZO BOUDIN 
chicken liver mousse, crisp chicken skin, sweetcorn
Pinot Grigio Corte Viola I Italy 

SEARED SCALLOPS 
spiced aubergine, pumpkin seed granola, yuzu glaze
Liberator Francophile Chenin Blanc I South Africa 

FILLET OF HAKE 
roasted salsify, mussel beignet, charred radicchio, lemon and fennel
Taringi Sauvignon Blanc I New Zealand 

ROAST BREAST OF DUCK 
confit potato, pickled pineapple, sweetcorn, pistachio
La Chamiza Polo Amateur Malbec I Argentina 

COURSE 6
refresh 

MANGO, YUZU AND COCONUT 
crisp puff pastry, lime sorbet
Villa Wolf Pinot Gris I Germany 

BLACK FOREST PAVE 
cherry sorbet, cocoa nib tuille
Château Manos Cadillac I France 


Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95

Vegetarian Tasting Menu

BUTTERNUT SQUASH AND FETA CHEESECAKE
caramelised onion, brioche, rocket
Yalumba Organic Viognier I Australia 

BROCCOLI SOUP 
candied walnuts, crème fraîche, walnut and stilton bread
Pinot Grigio Corte Viola I Italy 

GOAT’S CHEESE AND POTATO CANNELLONI
goat’s cheese soup, caramelised onion brioche
Liberator Francophile Chenin Blanc I South Africa 

CARAMELISED CAULIFLOWER RISOTTO 
creamed leeks, truffle oil
Taringi Sauvignon Blanc I New Zealand 

SHITAKI MUSHROOM AND HALLOUMI FRITTERS
smoked mash, chestnut and apple dressing
La Chamiza Polo Amateur Malbec I Argentina 

COURSE 6
refresh 

MANGO, YUZU AND COCONUT
crisp puff pastry, lime sorbet
Villa Wolf Pinot Gris I Germany 

BLACK FOREST PAVE
cherry sorbet, cocoa nib tuille
Château Manos Cadillac I France 


Add a Cheese Course
3 cheeses £4.95 6 cheeses £7.95