Lunch at Stones
Wednesday until Saturday 12-1.30pm
Lunch
Main
Vegetarian
Kids
Lunch
Spring Lunch Menu
Two Courses £28 Three Courses £32.50
STARTERS
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
Baked Potato Velouté v gf
chive, hash brown, pickled onion
MAINS
Blade of Derbyshire Beef gf
smoked mash, roscoff onion, spring greens, watercress
Fish of the Day gf
jersey royal new potatoes, smoked eel, seaweed, sea herbs
DESSERTS
Salted Caramel Crème Brulée v gf
honeycomb, raspberry
Dark Chocolate Delice v gfo
white chocolate aero, coffee, cookie crumb
Add a Cheese Board to share (£8.50) v gfo
Shropshire Blue, Smoked Blue Stilton, Black Wax Cobble,
Pink Cheshire Farmhouse, Ribblesdale, Cricket St Thomas Brie
NOTES
Spring Lunch Menu and Spring Menu are both available at lunchtimes.
The menus can be ordered together. If choosing from the latter menu, upgrade
supplements will be added to your bill. Please note the restaurant
closes at 3.30pm to allow us time to prepare for our evening service, thank you.
Main
Spring Menu
Two Courses £39.50 Three Courses £43.50
STARTERS
Roasted Rump Cap of Beef gf
sweet soy glaze, burnt onion, shitake mushroom, roasted onion tapioca cracker
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Lightly Cured Trout gf
calamansi, cucumber, crème fraîche, dill, roe
Pan-Seared Scallop (£2.50 supp.) gf
furikake, dashi poached radish, salsa verde, apple, dashi broth
Slow Cooked Pig Cheek gf
salt baked celeriac, celeriac mousse, tarragon, hazelnut, parmesan, chive
MAINS
Roast Breast of Duck gf
pomme paolo, duck fat carrot, carrot puree, black garlic, celery, hoisin
Fillet of Cod gf
brown shrimp, leek, potato terrine, whipped cods roe, sea herbs
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
Roast Loin of Lamb gf
shoulder ragu, smoked mash, cauliflower satay, spiced cauliflower purée, coriander, goats curd
Breast of Free Range Chicken gfo
crispy dauphinoise potato, roscoff onion, fermented hispi cabbage, Caesar dressing.
DESSERTS
Pecan and Praline Parfait v gf
orange curd, hazelnut brittle, cocoa nib ice cream
Warm Malted Waffle v
brown butter ice cream, white chocolate aero, raspberry
Earl Grey Namelaka gf
bergamot, prune, crispy milk, brown sugar meringue
Lemon Tart v
clotted cream, beetroot sherbet, candied lemon peel
Selection of British Cheeses (£3 supp.) v gfo
quince jelly, dehydrated malt loaf
Vegetarian
Vegetarian Menu
STARTERS
Baked Potato Velouté v gf
chive, hash brown, pickled onion
Salt Baked Celeriac v gf
celeriac mousse, tarragon, hazelnut, parmesan, chive
STARTER OR MAIN
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
MAIN
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
Kids
Children’s Menu
One Course £9.95 Two Courses £12.95 Three Courses £15.95
STARTERS
Garlic Bread
Tomato soup
bread and butter
MAINS
Choose from:
Chicken Goujons, Breast of Free Range Chicken,
Blade of Derbyshire Beef or Fillet of Cod
Add Chips or Mashed Potato
Add Beans, Peas or Sweetcorn
DESSERTS
Banana and Peanut Butter Choc Ice
honeycomb
Three Scoops of Ice Cream and Sorbet
vanilla, strawberry or raspberry sorbet
Dinner at Stones
Tuesday until Saturday 6-8.30pm
Main
Vegetarian
Tasting
Tasting (v)
Kids
Main
Spring Menu
Two Courses £39.50 Three Courses £43.50
STARTERS
Roasted Rump Cap of Beef gf
sweet soy glaze, burnt onion, shitake mushroom, roasted onion tapioca cracker
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Lightly Cured Trout gf
calamansi, cucumber, crème fraîche, dill, roe
Pan-Seared Scallop (£2.50 supp.) gf
furikake, dashi poached radish, salsa verde, apple, dashi broth
Slow Cooked Pig Cheek gf
salt baked celeriac, celeriac mousse, tarragon, hazelnut, parmesan, chive
MAINS
Roast Breast of Duck gf
pomme paolo, duck fat carrot, carrot puree, black garlic, celery, hoisin
Fillet of Cod gf
brown shrimp, leek, potato terrine, whipped cods roe, sea herbs
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
Roast Loin of Lamb gf
shoulder ragu, smoked mash, cauliflower satay, spiced cauliflower purée, coriander, goats curd
Breast of Free Range Chicken gfo
crispy dauphinoise potato, roscoff onion, fermented hispi cabbage, Caesar dressing
DESSERTS
Pecan and Praline Parfait v gf
orange curd, hazelnut brittle, cocoa nib ice cream
Warm Malted Waffle v
brown butter ice cream, white chocolate aero, raspberry
Earl Grey Namelaka gf
bergamot, prune, crispy milk, brown sugar meringue
Lemon Tart v
clotted cream, beetroot sherbet, candied lemon peel
Selection of British Cheeses (£3 supp.) v gfo
quince jelly, dehydrated malt loaf
Vegetarian
Vegetarian Menu
STARTERS
Baked Potato Velouté v gf
chive, hash brown, pickled onion
Salt Baked Celeriac v gf
celeriac mousse, tarragon, hazelnut, parmesan, chive
STARTER OR MAIN
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayonnaise, black bomber cheddar royale, malt crumb
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
MAIN
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
Tasting
Tasting Menu
Eight Courses £60pp (optional) Wine Flight £32.50pp
Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients.
Must be taken by entire table.
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayo., black bomber cheddar royale, malt crumb
Outnumbered Sauvignon Blanc I NZ
A refreshing, vibrant aromatic white with aromas of fresh lime and gooseberry.
Lightly Cured Trout gf
calamansi, cucumber, crème fraîche, dill, roe
Hen Pecked Picpoul de Pinet I France
A crisp, citrus and steely wine, even ‘Chablis-esque’ in style.
Pan-Seared Scallop gf
furikake, dashi poached radish, salsa verde, apple, dashi broth
Chablis Chartron et Trebuchet I France
A deliciously drinkable Chablis – crisp and clean with a rich bouquet and elegant fruit characters.
Slow Cooked Pig Cheek gf
salt baked celeriac, celeriac mousse, tarragon, hazelnut, parmesan, chive
Lyme Bay ‘Shoreline’ Rosé I England
Cherries, hedgerow rosehip, strawberry and redcurrant. Refreshing and balanced acidity.
Roast Breast of Duck gf
pomme paolo, duck fat carrot, carrot purée, black garlic, celery, hoisin
‘The Den’ Pinotage Painted Wolf Wines I SA
Red and black summer berries – savoury, spicy and toasty. Supple, smooth and easy drinking.
Colston Bassett v gfo
iced quince, walnut and stout biscuit
Mr Goose Shiraz I Australia
Dark berry fruit aromas with vanilla. Blackberry, plum, cherry balanced by coffee and caramel.
Banana and Peanut Butter Choc Ice v gf honeycomb
Lyme Bay Brut Res. Sparkling NV I England
Refreshing lemon and green apple notes, with a vibrant and creamy mousse finish.
Earl Grey Namelaka gf
bergamot, prune, crispy milk, brown sugar meringue
Elysium Black Muscat California I USA
Rose-like aroma. Intense on the palate, full of rich velvety fruit.
Tasting (v)
Vegetarian Tasting Menu
Eight Courses £60pp (optional) Wine Flight £32.50pp
Our Tasting Menu offers eight wonderful courses marrying house style to the season’s best ingredients.
Must be taken by entire table.
Triple Cooked Potato v gfo
dulse, beer picked onion, wild garlic mayo., black bomber cheddar royale, malt crumb
Outnumbered Sauvignon Blanc I NZ
A refreshing, vibrant aromatic white with aromas of fresh lime and gooseberry.
Roasted Tomato Risotto v gf
crispy parmesan, black garlic, salsa verde
Hen Pecked Picpoul de Pinet I France
A crisp, citrus and steely wine, even ‘Chablis-esque’ in style.
Baked Potato Velouté v gf
chive, hash brown, pickled onion
Chablis Chartron et Trebuchet I France
A deliciously drinkable Chablis – crisp and clean with a rich bouquet and elegant fruit characters.
Salt Baked Celeriac v gf
celeriac mousse, tarragon, hazelnut, parmesan, chive Lyme Bay ‘Shoreline’ Rosé I England
Cherries, hedgerow rosehip, strawberry and redcurrant. Refreshing and balanced acidity.
Sweet Potato Rarebit v
herb tempura, chickpea scotch egg, borlotti bean butter sauce
‘The Den’ Pinotage Painted Wolf Wines I SA
Red and black summer berries – savoury, spicey and toasty. Supple, smooth and easy drinking.
Colston Bassett v gfo
iced quince, walnut and stout biscuit
Mr Goose Shiraz I Australia
Dark berry fruit aromas with vanilla. Blackberry, plum, cherry balanced by coffee and caramel.
Banana and Peanut Butter Choc Ice v gf honeycomb
Lyme Bay Brut Res. Sparkling NV I England
Refreshing lemon and green apple notes, with a vibrant and creamy mousse finish.
Pecan and Praline Parfait v gf
orange curd, hazelnut brittle, cocoa nib ice cream
Elysium Black Muscat California I USA
Rose-like aroma. Intense on the palate, full of rich velvety fruit.
Kids
CHILDREN’S MENU
One Course £9.95 Two Courses £12.95 Three Courses £15.95
STARTERS
Garlic Bread
Tomato soup
bread and butter
MAINS
Choose from:
Chicken Goujons, Breast of Free Range Chicken,
Blade of Derbyshire Beef or Fillet of Cod
Add Chips or Mashed Potato
Add Beans, Peas or Sweetcorn
DESSERTS
Banana and Peanut Butter Choc Ice
honeycomb
Three Scoops of Ice Cream and Sorbet
vanilla, strawberry or raspberry sorbet