WELCOME TO COLUMBINE RESTAURANT

Not served 14th February

• 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