Columbine Restaurant

Main Courses

Roasted tenderloin of pork wrapped in prosciutto,
18.95

mild mustard seed sauce, red wine poached pear

Sautéed fillet of stone bass, tiger prawn tails,
18.95

lemon and saffron butter sauce

Pan-fried breast of Gressingham duck,
19.50

, stir fried ginger and spring onion, light plum gravy

*^ Butternut squash, roasted vegetable and coriander galette,
14.25

horseradish cream, crisp onion rings

Sautéed fillet of hake, roasted vine tomatoes,
18.75

garlic creamed spinach

Herb crusted roast rack of High Peak lamb,
19.50

, caramelised shallots, rosemary and red currant gravy

Char grilled High Peak sirloin steak with either –
24.00

–garlic buttered mushrooms, or – cream, cognac, cracked black pepper sauce

The above main courses are

served with a bowl of fresh vegetables and potatoes

*^Aubergine Katsu - crisp crumbed aubergine, steamed rice
12.00

and fruity curry sauce, mixed pickles

*^Spiced lentil dhal, mixed vegetable pakora,
13.50

minted natural yoghurt, mixed leaf salad

* vegetarian ^are or can be vegan