Stones Menu

Lunch Menu

• Cured Sea Trout
  Beetroot textures - horseradish crème fraîche - dill oil - rye crumb
• Pressed Terrine of Derbyshire Game & Pistachio
  Black pudding bon bon - spiced pear chutney - mulled wine gel - brioche
• Salt-baked Celeriac
  Wild mushroom ragout - chestnut cream - crispy sage

• Rump of Lamb
  Braised shoulder croquette - salt-baked beetroot - potato & thyme terrine - mint oil
• Roasted Guinea Fowl Supreme
  Parsnip purée - heritage carrot - fondant potato - black pudding crumb - Madeira reduction
• Pan-seared Fillet of Cod
  Crushed winter roots - sea vegetables - lemon & dill beurre blanc

• Dark Chocolate Delice
  Praline mousse - milk sorbet
• Warm Sticky Toffee Pudding
  Rum toffee sauce - clotted cream ice cream
• Selection of British Cheeses (£6 Supp.)
  Quince jelly - dehydrated malt loaf - crackers - homemade chutney - celery salted butter
• Add a Cheese Board to Share (£11.50)
  Lincolnshire poacher - rosary goats cheese with ash - baron bigod brie - wakebridge white - derwent white - blue baa-baa - assorted crackers - homemade chutney - celery salted butter Recommended: Niepoort Vintage 1997 | Douro - Portugal (£8.00)

Lunch Tasting Menu

• Salt-baked Celeriac
  Wild mushroom ragout - chestnut cream - crispy sage
• Pressed Terrine of Derbyshire Game & Pistachio
  Black pudding bon bon - spiced pear chutney - mulled wine gel - brioche
• Seared Fillet of Seabass
  Cauliflower purée - toasted hazelnuts - brown butter emulsion
• Rump of Lamb
  Braised shoulder croquette - salt-baked beetroot - potato & thyme terrine - mint oil
• Dark Chocolate Delice
  Praline mousse - milk sorbet
• Add a Cheese Board to Share

  11.50
  Lincolnshire poacher - rosary goats cheese with ash - baron bigod brie - wakebridge white - derwent white - blue baa-baa - assorted crackers - homemade chutney - celery salted butter

Dinner Menu

• Seared Fillet of Seabass
  Cauliflower purée - toasted hazelnuts - brown butter emulsion
• Cured Sea Trout
  Beetroot textures - horseradish crème fraîche - dill oil - rye crumb
• Pressed Terrine of Derbyshire Game & Pistachio
  Black pudding bon bon - spiced pear chutney - mulled wine gel - brioche
• Roasted Breast of Quail
  Confit leg - Jerusalem artichoke purée & crispy pancetta - truffle jus
• Salt-baked Celeriac
  Wild mushroom ragout - chestnut cream - crispy sage

• Fillet of Derbyshire Beef
  Braised short rib - smoked mash - caramelised shallot - bone marrow jus
• Rump of Lamb
  Braised shoulder croquette - salt-baked beetroot - potato & thyme terrine - mint oil
• Roasted Guinea Fowl Supreme
  Parsnip purée - heritage carrot - fondant potato - black pudding crumb - Madeira reduction
• Pan-seared Fillet of Cod
  Crushed winter roots - sea vegetables - lemon & dill beurre blanc
• Wild Mushroom & Spinach Pithivier
  Confit shallot - parmesan velouté - watercress

• Dark Chocolate Delice
  Praline mousse - milk sorbet
• Selection of British Cheeses (£6 Supp.)
  Quince jelly - dehydrated malt loaf - crackers - homemade chutney - celery salted butter
• 'Lemon Tart'
  Meringue - raspberry
• Warm Sticky Toffee Pudding
  Rum toffee sauce - clotted cream ice cream
• Poached Rhubarb
  Vanilla panna cotta - pistachio crumb - ginger
• Add a Cheese Board to Share (£11.50)
  Lincolnshire poacher - rosary goats cheese with ash - baron bigod brie - wakebridge white - derwent white - blue boa-bara - assorted crackers - homemade chutney - celery salted butter Recommended : Niepoort Vintage 1997 | Douro - Portugal (£8.00)

Dinner Tasting Menu

• Salt-baked Celeriac
  Wild mushroom ragout - chestnut cream - crispy sage Via Barrosa Albarino | Spain
• Pressed Terrine of Derbyshire Game & Pistachio
  Black pudding bon bon - spiced pear chutney - mulled wine gel - brioche Marcel Martin Sauvignon Blanc | France
• Seared Fillet of Seabass
  Cauliflower purée - toasted hazelnuts - brown butter emulsion Sancerre Les-Fondettes Domaine Sauvion | France
• Pan-seared Fillet of Cod
  Crushed winter roots - sea vegetables - lemon & dill beurre blanc Holmes Point Pinot Noir Marlborough | NZ (served chilled)
• Rump of Lamb
  Braised shoulder croquette - salt-baked beetroot - potato & thyme terrine - mint oil Mr Goose Shiraz | Australia
• Cheese Course
  Cheddar custard - pickled pineapple - tomato jam Appassimento di Puglia Rosso | Italy
• Poached Rhubarb
  Vanilla panna cotta - pistachio crumb - ginger Château Petit Verdines Sauternes | France
• Dark Chocolate Delice
  Praline mousse - milk sorbet Vouvray ‘Les Bosquettes’ Domaine Sauvion | France
• Add a Cheese Board to Share

  11.50
  Lincolnshire poacher - rosary goats cheese with ash - baron bigod brie - wakebridge white - derwent white - blue boa-bara - assorted crackers - homemade chutney - celery salted butter Recommended : Niepoort Vintage 1997 | Douro - Portugal (£8.00)