Starters

Caprese salad marinated vine tomatoes and cow’s mozzarella with wild rocket leaves,
black olives and pesto.

Smoked haddock and salmon fishcakes served with tartare sauce, dressed leaves and a citrus dressing.

Classic prawn cocktail north Atlantic prawns bound in a Marie Rose sauce, with pickled cucumber
and buttered brown bread.

Walton Lodge ham hock and caper terrine served with a caramelised red onion chutney
and wholemeal toast.

Sautéed wild mushrooms cooked with white wine, garlic and cream served on a sour dough crostini and
a micro herb salad.

Soups
Roasted vine tomato and red pepper with basil oil

White onion, celery and rosemary served with a chive crème fraiche

Field mushroom and thyme with herb croutons

Mildly spiced carrot and coriander

Cream of broccoli and stilton

Leek and potato finished with white truffle oil

Pea and mint

Main Course

Loin of Walton Lodge pork served with crackling, goose fat roasted potatoes, apple sauce, seasonal greens
and a red wine sauce.

Breast of Derbyshire turkey served with bacon wrapped chipolata, cranberry sauce, goose fat roasted potatoes,
seasonal vegetables and a roasting sauce.

Walton Lodge roasted topside of beef served with seasonal vegetables, goose fat roasted potatoes, Yorkshire
pudding and a roast red wine sauce.

Seared fillet of salmon with crushed new potatoes, seasonal green vegetables and a white wine and
chive cream sauce.

Roast breast of chicken with goose fat roast potatoes, seasonal greens and a red wine and thyme sauce.

Butternut squash and celeriac risotto finished with shaved vegetarian parmesan and rocket leaves.

Dessserts

Glazed lemon tart served with a berry compote and Chantilly cream.

Baked vanilla cheesecake with balsamic strawberries and a strawberry coulis.

Dark chocolate torte with a mango and mint salsa and vanilla cream.

Traditional Bakewell tart served with fresh pouring cream.

A selection of Spanish and English cheeses with homemade chutney, celery,
grapes and cheese biscuits (£2.50 supplement per person)
Silver wedding
Package menu
We are able to cater for vegetarian and gluten free dietary requirements.
Please ask us if you have any queries or concerns regarding any allergens that may be included in the food

Starters

Smoked Scottish salmon with dressed mixed leaves and a herb crème fraiche.

Chicken liver parfait served with a sweet red onion confit and toasted brioche

Marinated tomato and goats cheese tart with 8 year old balsamic vinegar and a roquette and frizee salad.

Orange and thyme marinated king prawns served with a caesar salad garnish and parmesan croutons

Tapas sharing platter served per table and consisting of a selection of traditional and our own Casa tapas
dishes.

Soups

Roasted vine tomato and red pepper with basil oil

White onion, celery and rosemary served with a chive crème fraiche

Field mushroom and thyme with herb croutons

Mildly spiced carrot and coriander

Cream of broccoli and stilton

Leek and potato finished with white truffle oil

Pea and mint

Main Course

Roast sirloin of Derbyshire beef with goose fat roast potatoes, Yorkshire pudding, seasonal vegetables and
a roasting jus.

Loin of Walton Lodge pork served with crackling, goose fat roasted potatoes, apple sauce, seasonal greens
and a red wine sauce.

Seared fillets of sea bass with saffron new potatoes, braised fennel, green beans and a tomato and herb
cream sauce

Red wine and thyme braised leg of Derbyshire lamb with buttered mash, seasonal vegetables and a
redcurrant and rosemary jus.

Roast breast of free range chicken served with roasted new potatoes, wilted green vegetables and a wild
mushroom cream sauce.

Wild mushroom and asparagus risotto served with shaved parmesan, herb salad and black truffle butter

Dessserts

Sticky toffee pudding served with a warm toffee sauce and Chantilly cream.

Marbled white and dark chocolate tart served with poached cherries and a cherry syrup.

Lemon and vanilla cheesecake with candied zest, strawberries and a mango coulis.

A red berry and peach salad served with a basil sugar and Cornish clotted cream.

A selection of Spanish and English cheeses with homemade chutney, celery, grapes and cheese biscuits

Starters

Pan seared scallops served with fennel and samphire, confit tomatoes and a light citrus and herb dressing.

Carpacchio of Walton Lodge beef fillet with a baby watercress salad, parmesan and
a fresh horseradish cream.

Salad of poached lobster with charred asparagus and tomato and tarragon bisque vinaigrette.

Crab spring onion and chilli fishcakes served with a fresh mango and mint salad and a
crayfish and herb sauce.

Wild mushroom and broad bean gallette with a poached hens egg, herb salad and
topped with hollandaise sauce.

Soups

Roasted vine tomato and red pepper with basil oil

White onion, celery and rosemary served with a chive crème fraiche

Field mushroom and thyme with herb croutons

Mildly spiced carrot and coriander

Cream of broccoli and stilton

Leek and potato finished with white truffle oil

Pea and mint

Main Course

Herb crusted rack of Derbyshire lamb served with rosemary scented roast new potatoes, baby vegetables
and a red wine and thyme sauce.

Fillet of local beef (served medium) with confit vine tomatoes, green beans, herb grilled field mushroom,
rich port reduction and béarnaise sauce.

Oven roasted monkfish tail wrapped in Serrano ham, served with a brown shrimp and herb risotto,
a champagne cream sauce and wild rocket leaves.

Seared fillet of halibut with boulangere potato, char grilled baby fennel, thyme roasted baby carrots and
a light shellfish broth.

Courgette and golden cross goats cheese soufflé served with poached baby pears, candied walnuts
a watercress salad and a chive, balsamic and tomato vinaigrette.

Dessserts

White chocolate and raspberry crème brulee served with a cranberry and orange biscotti.

Lemon posset with a ginger and lime crumb, tequila granite and an orange salad.

Rich dark chocolate and hazelnut praline tart served with a coffee and brandy syrup and Chantilly cream.

Warm apple and sultana strudel with poached figs, pomegranate syrup and vanilla pod ice cream.

A selection of Spanish and English cheeses with homemade chutney, celery, grapes and
cheese biscuits (£2.50 supplement per person)

We are able to cater for vegetarian and gluten free dietary requirements.