Join us in November & December

If you would like to contact us directly, please call us on 01629 56061.

Please note, during service we are often busy and may not be able to answer the telephone. Please do leave a message and we will call you back as soon as possible.

To make a booking, you can use our form or contact us at info@stones-restaurant.co.uk. If emailing, please provide your name, email address, contact number, date, covers and time required. Please also include any dietary requirements or other requests.

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Our Menus

November & December 2019

Wednesday to Saturday 12-1.30pm
Two Courses £25 Three Courses £29.50

STARTERS

HAM HOCK CROQUETTE
blue cheese mouse, cumberland gel
PARSNIP SOUP v
goats cheese bon bon, caramelised garlic
SESAME COATED COD GOUJON
roast beetroot, squash purée
FENNEL RISOTTO WITH RICOTTA v
dried chilli

MAINS

BRAISED BLADE OF DERBYSHIRE BEEF
winter vegetable ratatouille, glazed shallot, thyme jus
SLOW COOKED DUCK LEG
gratin potatoes, braised red cabbage, blackberry jus
ROAST BELLY OF PORK
sausage stuffed apple, onion purée, chestnuts
FILLET OF SEABASS
roasted garlic and white bean ragout, jerusalem artichoke purée, red wine

DESSERTS

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, dehydrated malt loaf
WHITE CHOCOLOATE CRÈME BRÛLÉE
lemon ice cream, pistachio biscuit
PEAR AND ALMOND TART
clotted cream
CHOCOLATE AND PECAN PAVE
salted caramel ice cream

Tuesday until Saturday 6.30-8.30pm

Two Courses £36 Three Courses £40

STARTERS

ROAST TOULOUSE SAUSAGE
white onion and thyme risotto, glazed mozzarella
CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese v
FILLET OF COD
winter vegetable ratatouille, lemon beurre blanc
SEARED SCALLOPS (£2.50 supp.)
butternut squash purée, warm lentil and smoked bacon salad
HAM HOCK AND PISTACHIO ROULADE
pickled shallot, apple, cider vinegar and mustard dressing

MAINS

BRAISED BLADE OF BEEF smoked mash, roasted carrots and celeriac, wild mushrooms
DUO OF DUCK creamed cabbage, caramelised pear, chestnuts, balsamic and anise sauce
ROASTED AUBERGINE ‘COTTAGE PIE’ sun-blushed tomato, butternut squash purée, roasted beetroot v
MUSTARD GLAZED PORK FILLET pulled pork shoulder, apple, braised lentils, fine beans, herb aioli
PANACHE OF SEAFOOD sauté potatoes with chorizo, cherry tomatoes and spinach, romesco sauce

DESSERTS

SELECTION OF BRITISH CHEESES (£3.00 supp.) quince jelly, dehydrated malt loaf
PASSION FRUIT PARFAIT chocolate mousse, orange beignet
TOFFEE POPCORN PANNA COTTA salted caramel, glazed banana
WARM TREACLE TART orange gel, raspbery syrup, clotted cream
BLACK FOREST PAVE cherry syrup, iced double cream

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.

Eight Courses £52.50pp Wine Flight £28.50pp

ROAST TOULOUSE SAUSAGE
white onion and thyme risotto, glazed mozzarella
Mill Creek Unoaked Chardonnay I Australia

HAM HOCK AND PISTACHIO ROULADE
picked shallot, apple, cider vinegar and mustard dressing
Liberator Francophile Chenin Blanc I S. Africa

SEARED SCALLOPS
butternut squash purée, warm lentil and smoked bacon salad
Taringi Sauvignon Blanc I New Zealand

DUO OF DUCK
creamed cabbage, caramelised pear, chestnuts, balsamic and anise sauce
The Crossings, Pinot Noir I New Zealand

BRAISED BLADE OF BEEF
smoked mash, roasted carrots and celeriac, wild mushrooms
Yalumba Organic Shiraz I Australia

COURSE 6

TOFFEE POPCORN PANNA COTTA
salted caramel, glazed banana
Vouvray Comte De Boissiere I France

PASSION FRUIT PARFAIT
chocolate mousse, orange beignet
Heaven on Earth I South Africa

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

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.

Eight Courses £52.50pp Wine Flight £28.50pp

CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese
Mill Creek Unoaked Chardonnay I Australia

FENNEL RISOTTO WITH RICOTTA
dried chilli
Liberator Francophile Chenin Blanc I S. Africa

BUTTERNUT SQUASH AND WARM LENTIL SALAD
feta
Taringi Sauvignon Blanc I New Zealand

ROASTED AUBERGINE ‘COTTAGE PIE’
sun-blushed tomato, butternut squash purée, roasted beetroot
The Crossings, Pinot Noir I New Zealand

SWEET POTATO, MUSHROOM AND SPINACH ROULADE
sprouts, fondant potato, cranberry jus
Yalumba Organic Shiraz I Australia

COURSE 6

WARM TREACLE TART
orange gel, raspbery syrup, clotted cream
Vouvray Comte De Boissiere I France

PASSION FRUIT PARFAIT
chocolate mousse, orange beignet
Heaven on Earth I South Africa

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

Lunch & Dinner Menu
Wednesday to Saturday 12-1.30pm
Tuesday to Saturday 6.30pm-8.30pm

STARTERS

PARSNIP SOUP

goats cheese bon bon, caramelised garlic

CELERIAC AND WATERCRESS SOUP

apple, walnut, blue cheese

STARTER OR MAINS

FENNEL RISOTTO WITH RICOTTA

dried chilli

MAINS

ROASTED AUBERGINE ‘COTTAGE PIE’

sun-blushed tomato, butternut squash purée, roasted beetroot

SWEET POTATO, MUSHROOM AND SPINACH ROULADE

sprouts, fondant potato, cranberry jus

Lunch

Two Courses £25 Three Courses £29.50

STARTERS

PARSNIP SOUP
caramelised garlic 

FENNEL RISOTTO WITH RICOTTA
dried chilli 

MAINS

 BRAISED BLADE OF DERBYSHIRE BEEF
winter vegetable ratatouille, glazed shallot, thyme jus 

SLOW COOKED DUCK LEG
gratin potatoes, braised red cabbage, blackberry jus 

ROAST BELLY OF PORK
sausage stuffed apple, onion purée, chestnuts 

FILLET OF SEABASS
roasted garlic and white bean ragout, jerusalem artichoke purée, red wine 

DESSERTS

SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers 

WHITE CHOCOLATE CRÈME BRÛLÉE
lemon ice cream, pistachio biscuit 

Dinner

Two Courses £36 Three Courses £40

STARTERS

 CELERIAC AND WATERCRESS SOUP
apple, walnut, blue cheese

FILLET OF COD
winter vegetable ratatouille, lemon beurre blanc

SEARED SCALLOPS
butternut squash purée, warm lentil and smoked bacon salad

HAM HOCK AND PISTACHIO ROULADE
picked shallot, apple, cider vinegar and mustard dressing

MAINS

 BRAISED BLADE OF DERBYSHIRE BEEF
winter vegetable ratatouille, glazed shallot, thyme jus

SLOW COOKED DUCK LEG
gratin potatoes, braised red cabbage, blackberry jus

ROASTED AUBERGINE ‘COTTAGE PIE’
sun-blushed tomato, butternut squash purée, roasted beetroot

MUSTARD GLAZED PORK FILLET
pulled pork shoulder, apple, braised lentils, fine beans, herb aioli

PANACHE OF SEAFOOD
saute potatoes, cherry tomatoes and spinach, romesco sauce

DESSERTS

 SELECTION OF BRITISH CHEESES (£3.00 supp.)
quince jelly, gluten free crackers

PASSION FRUIT PARFAIT
chocolate mousse

TOFFEE POPCORN PANNA COTTA
salted caramel, glazed banana