Our Menus - From January 2018

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

STARTERS
HAM HOCK TERRINE pickled grapes, apple

BUTTERNUT SQUASH RISOTTO blue cheese, hazelnuts (v)
CRISPY COD pea puree, tartar veloute
LEEK, POTATO AND PARSLEY SOUP poached egg (v)

MAINS
BREAST OF CHICKEN honey and soy glaze, peanuts, noodles, bok choi

ROASTED SIRLOIN OF BEEF chips, Portobello mushroom, confit tomato, Béarnaise sauce (£2 supp.)
FILLET OF SALMON saffron and chive crushed potatoes, prawns, lemon
SLOW COOKED LAMB NECK FILLET tomato and tarragon ketchup, goat’s cheese bon bon

DESSERTS
RHUBARB CREME BRULEE clementine curd, shortbread
SELECTION OF BRITISH CHEESES quince jelly, dehydrated malt loaf (£3 supp.)
CHOCOLATE AND HAZELNUT TART caramelised banana, salted caramel custard
VANILLA POACHED PEAR honey sponge, ginger ice cream

DINNER
Two Courses £32 Three Courses £36

Tuesday to Saturday 6.30-8.30pm

STARTERS
BEETROOT CURED SALMON fennel, cucumber, horseradish
SEARED  SCALLOPS almond, cauliflower, raisin and caper (£2.50 supp.)
TRIO OF GOAT’S CHEESE roasted pepper, onion (v)
HAM HOCK CROQUETTE pea purée, shallot confit, pickled grapes
SLOW COOKED LAMB NECK FILLET tomato, tarragon, feta

MAINS
ROAST BREAST OF DUCK cavalo nero, cauliflower, potato, dark cherry and anise jus
ROASTED LEMON SOLE clam beignet, curried aubergine purée, ginger, lemongrass and coriander sauce
BRAISED BLADE OF DERBYSHIRE BEEF parsnip purée, glazed carrots
TRIO OF PORK cabbage and bacon, beetroot, sweet potato, cider and mustard sauce
BUTTERNUT SQUASH RISOTTO pickled grapes, poached egg, hazelnuts, purple sprouting broccoli (v)

DESSERTS
STICKY DATE AND PECAN PUDDING glazed apple, calvados toffee sauce, vanilla ice cream
ROASTED BANANA PARFAIT dark chocolate ice cream, salted caramel custard
RHUBARB AND ALMOND TART clotted cream ice cream, clementine curd
SELECTION OF BRITISH CHEESES quince jelly, dehydrated malt loaf (£3 supp.)
TRIO OF CHOCOLATE passion fruit ice cream, lime jelly

TASTING MENU
Eight Courses £48.50pp
Wine Flight £28.50pp

Stone’s 2017 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.

Wine Pairing to follow…

BEETROOT CURED SALMON 
fennel, cucumber, horseradish


LEEK AND CHORIZO RISOTTO

seared scallops, almond, avocado purée


SLOW COOKED LAMB NECK FILLET

tomato, tarragon, feta


ROASTED LEMON SOLE

clam beignet, curried aubergine purée, ginger, lemongrass and coriander sauce


TRIO OF PORK

cabbage and bacon, beetroot, sweet potato, cider and mustard sauce


CHEESE 

dehydrated malt loaf, homemade chutney, quince jelly


ROASTED BANANA PARFAIT

dark chocolate ice cream, salted caramel custard


TRIO OF CHOCOLATE

passion fruit ice cream, lime jelly

VEGETARIAN

STARTERS

LEEK, POTATO AND PARSLEY SOUP poached egg
TRIO OF GOAT’S CHEESE roasted pepper, onion

MAINS

BUTTERNUT SQUASH RISOTTO pickled grapes, poached egg, hazelnuts, purple sprouting broccoli
TARTLET OF ROASTED COURGETTE, LEMON AND PINE NUT ricotta, herb oil

VEGETARIAN TASTING MENU
Eight Courses £48.50pp
Wine Flight £28.50pp

Stone’s 2017 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.

TOMATO AND TARRAGON
feta
Taltarni Brut Taché Sparkling I Australia
With a fine, persistent mousse, Taltarni’s Taché expresses an assortment of red currant, ripe strawberry and rose petal aromas with complex yeast characters.

LEEK, POTATO AND PARSLEY SOUP
poached egg
Domaine du Pré Baron, Touraine Sauv. Blanc L’élégance I France
The nose is flinty, earthy and herbaceous, the wine has significant palate weight, very rounded with a rich texture and long finish.

TRIO OF GOAT’S CHEESE
roasted pepper, onion
Cave de Turckheim Reserve Pinot Gris I France
Rich and ripe, although still a dry wine. Pale golden yellow with floral and blossom aromas, very textural.

BUTTERNUT SQUASH RISOTTO
pickled grapes, poached egg,hazelnuts, purple sprouting broccoli
Il Pumo Primitivo I Italy
An intense aroma of plum, cherry and spice, with hints of rosemary and vanilla. A full-bodied wine, soft and balanced, full of ripe fruit flavours.

TARTLET OF ROASTED COURGETTE, LEMON AND PINE NUT
ricotta, herb oil
Brown Brothers Cabernet Sauvignon I Australia
Aromas of redcurrant, dried herbs and some earthy undertones. The juicy red berry fruits follow to the palate, which is supple and savoury with fine tannins.

CHEESE
dehydrated malt loaf, homemade chutney, quince jelly
Cairanne Côtes du Rhone Villages ‘La Côte Sauvage’ I France
Rich, intense and drenched in dark red fruits. With Morello cherry and a touch of sweet spice on the nose, ripe berry, liquorice, and hint of cinnamon spice on the lengthy palate.

ROASTED BANANA PARFAIT
dark chocolate ice cream, salted caramel custard
German Kerner Beerenauslese I Germany
This dessert wine benefits from the concentration of sweetness with subtle fruit acidity, along with dominating flavours of sweet refreshing apple and pear.

TRIO OF CHOCOLATE
passion fruit ice cream, lime jelly
Quady Black Muscat I California
Aromas of sweet raspberries and cranberries which follow to the palate along with forest fruit flavours creating a mouth-watering lengthy finish.