LUNCH

November & December 2018

LUNCH

STARTERS

WINTER VEGETABLE AND LENTIL SOUP v
baked goat’s cheese croute 

ROASTED PUMPKIN RISOTTO v
wild mushrooms, parsley oil 

SMOKED HADDOCK CROQUETTE
saffron aioli, romesco purée 

HAM HOCK TERRINE
piccalilli gel, sour dough 

MAINS

ROASTED PORK BELLY
black pudding, fondant potato, winter squash purée 

SLOW COOKED DUCK LEG
red cabbage, dauphinoise potato, blackberry jus 

FILLET OF SEABASS
crab bon bon, lobster and saffron tagliatelle, chive emulsion 

BRAISED BLADE OF DERBYSHIRE BEEF
parsnip purée, beetroot, rosti potato, thyme jus 

DESSERTS

CHOCOLATE AND ORANGE PAVE
white chocolate ice cream 

WARM BAKEWELL TART
clotted cream, raspberry syrup 

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

VANILLA AND LEMON CRÈME BRÛLÉE
pistachio shortbread 

download our lunch menu

VEGETARIAN LUNCH 

STARTERS

CELERIAC AND CELERY SOUP
cep powder

SESAME CRUSTED FETA
jerusalem artichoke, hazelnuts, sherry vinegar

WINTER VEGETABLE AND LENTIL SOUP
baked goat’s cheese croute

STARTER OR MAIN

TOASTED PUMPKIN RISOTTO
wild mushrooms, parsley oil

MAIN

ROASTED HERITAGE CARROT
orange and cumin hummus, pomegranate, goat’s cheese

download our veg lunch menu

LUNCH / November & December 2018

Served from November 1st
Wednesday to Saturday 12-1.30pm

Two Courses £22 Three Courses £25

Call us on 01629 56061

DINNER

November & December 2018

DINNER

STARTERS

SESAME CRUSTED FETA v
jerusalem artichoke, hazelnuts, sherry vinegar

CELERIAC AND CELERY SOUP
truffled chicken cannelloni, cep powder

SMOKED MACKEREL AND HORSERADISH RISOTTO
pickled apple, watercress

BREAST OF PIGEON
wild mushroom, beetroot, roquefort

SEARED SCALLOPS (£2.50 supp.)
barbeque sweetcorn, chorizo jam, aioli

MAINS

BLADE OF DERBYSHIRE BEEF
burnt onion, blue cheese, walnut, watercress

ROASTED HERITAGE CARROT v
orange and cumin hummus, pomegranate, goat’s cheese

PANCETTE WRAPPED PORK FILLET
black pudding, caramelised cauliflower, quince gel

DUO OF VENISON
red cabbage, salsify, blackberry and bitter chocolate sauce

WINTER FISH STEW
butter beans, saffron emulsion, sour dough croute

DESSERTS

WHITE CHOCOLATE SET CREAM
banana, caramel, chocolate brownie

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

TREACLE AND ALMOND TART
clotted cream ice cream, spiced orange syrup

LEMON AND VANILLA PARFAIT
poppy seed brittle, warm citrus madeleines

TONKA BEAN RICE PUDDING
forest fruit compote, candied pistachio

download our dinner menu

VEGETARIAN DINNER

STARTERS

CELERIAC AND CELERY SOUP
cep powder

SESAME CRUSTED FETA
jerusalem artichoke, hazelnuts, sherry vinegar

WINTER VEGETABLE AND LENTIL SOUP
baked goat’s cheese croute

STARTER OR MAIN

TOASTED PUMPKIN RISOTTO
wild mushrooms, parsley oil

MAIN

ROASTED HERITAGE CARROT
orange and cumin hummus, pomegranate, goat’s cheese

download our veg dinner menu

DINNER / NOVEMBER & DECEMBER 2018

Served from November 1st
Tuesday to Saturday 6.30-8.30pm

Two Courses £32 Three Courses £36

Call us on 01629 56061

TASTING MENUS

November & December 2018

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 £48.50pp
Wine Flight £28.50pp 

TASTING MENU

CELERIAC AND CELERY SOUP
truffled chicken cannelloni, cep powder

Mill Creek Unoaked Chardonnay I Australia

SESAME CRUSTED FETA
jerusalem artichoke, hazelnuts, sherry vinegar

Taringi Sauvignon Blanc I New Zealand

SEARED SCALLOPS
barbeque sweetcorn, chorizo jam, aioli

Gavi Di Gavi Toledana I Italy

WINTER FISH STEW
butter beans, saffron emulsion, sour dough croute

Grüner Veltliner Sonnerhof I Austria

PANCETTA WRAPPED PORK FILLET
black pudding, caramelised cauliflower, quince gel

The Crossings, Pinot Noir I New Zealand

COURSE 6

LEMON AND VANILLA PARFAIT
poppy seed brittle, warm citrus madeleines

Vouvray Comte De Boissiere (Med.) I France

WHITE CHOCOLATE SET CREAM
banana, caramel, chocolate brownie 

Elysium Black Muscat California I USA


ADD A CHEESE COURSE

3 cheeses £4.95 6 cheeses £7.95

download our tasting menu

VEGETARIAN TASTING MENU

CELERIAC AND CELERY SOUP
cep powder

Mill Creek Unoaked Chardonnay I Australia

SESAME CRUSTED FETA
jerusalem artichoke, hazelnuts, sherry vinegar

Taringi Sauvignon Blanc I New Zealand

ROASTED PUMPKIN RISOTTO
wild mushrooms, parsley oil

Gavi Di Gavi Toledana I Italy

WILD MUSHROOM
beetroot, roquefort, toasted sourdough

Grüner Veltliner Sonnerhof I Austria

ROASTED HERITAGE CARROT
orange and cumin hummus, pomegranate, goat’s cheese

The Crossings, Pinot Noir I New Zealand

COURSE 6

LEMON AND VANILLA PARFAIT
poppy seed brittle, warm citrus madeleines

Vouvray Comte De Boissiere (Med.) I France

WHITE CHOCOLATE SET CREAM
banana, caramel, chocolate brownie 

Elysium Black Muscat California I USA


ADD A CHEESE COURSE

3 cheeses £4.95 6 cheeses £7.95

download our veg tasting menu