Sample a la carte dinner

Last updated 9th July 2014. Our menus change daily to reflect the best seasonal ingredients available. Please call on 0115 9881900 for details of today’s menus.

F i r s t  C o u r s e s

Guinea fowl galantine, redcurrant purée, smoked bacon 8.50

Colwick cheese, pea & broad bean risotto 8.50

Tuna carpaccio, wasabi crème fraiche, pickled carrot, sourdough 8.95

Chef’s bresaola, artichokes, truffle mayonnaise, quail eggs, pickled mushrooms, sourdough 8.50

Cornish crab, heritage tomatoes, basil, caviar 13.50

Poached wild sea trout, beetroot, horseradish ice cream 9.95

Tomato, basil & mint terrine, mozzarella & tomato croquette, soused fennel (v) 7.50

M a i n  C o u r s e s

Roast baby monkfish tail, potato gnocchi, cauliflower couscous, lemon & hazelnut dressing, coriander 16.95

Lamb rump, crushed Jersey Royals, broad beans, peas, tomatoes & capers 17.25

Crispy polenta, roasted Mediterranean vegetables, basil, olive & tomato salsa (v) 14.95

Whole baby lemon sole, new potatoes, green beans, saffron hollandaise 17.95

Poached roast guinea fowl breast, sweetcorn, chilli & tarragon risotto, gem lettuce 16.50

42 day aged Derbyshire Sirloin steak au poivre, potato terrine, radicchio, burnt spring onions 24.50


Green salad

Minted new potatoes

Triple cooked chips

Green beans & shallots

Mange tout, shallot & capers

3.25 each

D e s s e r t s

Hart’s fruit salad 7.50

Coconut baked Alaska, exotic fruits 8.50

Hot chocolate fondant, pistachio ice cream 8.50

Black forest pavé, kirsch foam 7.50

Summer berry soufflé, fromage frais sorbet 7.50

Strawberry terrine, meringue, amaretto cream, strawberry sorbet 8.95

Selection of French & English cheese 8.50


GOURMET CORNER – available Fri & Sat night only


Native lobster cocktail, caviar, squid tapioca, avocado & basil 17.50


42 day aged Derbyshire fillet of beef, potato terrine, roast field mushroom, spinach, port braised shallot 32.95



 (v) Dishes suitable for vegetarians

We reserve the right to adjust menu prices – up or down to reflect fluctuations in the cost of ingredients. All menus are subject to a discretionary service charge of 12.5%. Last updated 9th July 2014.