Stones Restaurant Matlock

Hot Oak Smoked Salmon

pickled mooli – apple – fennel - dill

Roasted Breast of Wood Pigeon

black pudding purée – wild mushroom – blackberry vinegar jus

Sweetcorn Velouté

smoked eel & potato salad - basil oil

Roasted Beetroot

whipped feta - pickled onion – hazelnut granola

Confit Duck Leg Croquette

spring onion – cucumber – sesame – hoi sin

Roast Loin of Venison

sprouts & pancetta – fondant potato – winter squash purée

Pancetta Wrapped Fillet & Slow-Cooked Belly of Pork

grain mustard mash – roasted carrot – apple

Grilled Fillet of Halibut

creamed cabbage & bacon – crispy potatoes – green peppercorn sauce – watercress

Terrine of Beef

truffle rosti – smoked brie cauliflower cheese – caramelised onion purée – red wine jus

Tartlet of Roasted Root Vegetables

blue cheese – parsnip purée - broccoli - almond

Tiramisu Terrine

Sticky Date & Banana Pudding

toffee sauce – vanilla ice cream

Selection of British Cheeses

quince jelly - dehydrated malt loaf - crackers - homemade chutney - celery salted butter

• Add a Cheese Board to ShareGBP 10.50

White Chocolate Set Cream

lemon mousse – homemade shortbread – brownie ice cream

Vanilla Poached Pear

warm almond cake – salted caramel – yoghurt