The Cavendish. Two courses for £37.00, Three courses for £45.00
To Begin
Focaccia bread selection with olive oil and balsamic vinegar (VE)
First Course
Cream of Celeriac Soup (V)
With parsnip prisps
Derbyshire Beef Carpaccio
With rocket salad, deep-fried capers and parmesan shavings
Winter Romaine Salad
A seasonal chopped salad with crispy chickpeas, toasted seeds and a plant based Caesar dressing (VE)
Chicken Liver Parfait
Served with toasted brioche and onion jam
Smoked Salmon
Served with pickled shallots, dill crème fraiche and a sourdough croute.
Main Course
Three Bird Wellington
Turkey, chicken and duck in a light pastry with a fondant potato, roasted root vegetables, Brussel sprouts and a red wine jus
Roasted Beetroot and Shallot Tatin
With a rocket salad, tomato and olive salsa, charred courgette and a balsamic glaze (V)
Cavendish Fish Pie
Topped with a creamy mash and served with seasonal greens
Slow cooked Derbyshire Beef bourguignon
With thyme infused mashed potato and seasonal greens
Cauliflower Fritters
With coconut dhal, chargrilled courgette and tomato, dressed with madras crispy onions and yoghurt (VE)
Desserts
Sticky Ginger and Toffee Pudding
With a mascarpone and ginger sorbet (v)
Chocolate and Cherry Tart
With a Kirsch sorbet (VE)
Blackberry Financier
With a blackberry cured and vanilla ice cream (V)
Traditional Christmas Pudding
With a brandy cream (v)
