Columbine Restaurant

Main Courses

Slow cooked pork belly,
18.00

sweet onion confit. Madeira gravy, salt and pepper crackling

Fish crumble tart-
18.00

selection of fish with cream and herbs, cooked in a crisp pastry case, topped with savoury crumble 18.00

Cajun seasoned cutlets of High Peak lamb,
18.50

fennel stuffed baked apple

*^ Vegetable ‘mille feuille’ – roast and marinated vegetables,
13.75

layered with herb ‘cheese’ sauce, butternut squash crust, on red pepper puree

Roast breast of Gressingham duck,
18.75

buttered oranges, light Cointreau gravy

*^ Seeded herb pancakes rolled with spinach and lentil dhal,
13.75

minted natural yoghurt, crisp onion rings

Seared fillet of hake, black tiger prawn tails,
18.95

chilli lime and ginger sauce

Char grilled High Peak sirloin steak with either – or, mushroom and blue stilton fricassee –
23.50

cream, cognac, cracked black pepper sauce, or, mushroom and blue stilton fricassee –

The above main courses are

served with a bowl of fresh vegetables and potatoes

*^ Paella rice, baked with mushrooms and green vegetables,
13.00

topped with free range egg, toasted almonds

* vegetarian ^are or can be vegan