Dinner Menus

DURING THE CURRENT COVID19 SITUATION, IN ORDER TO MAINTAIN SOCIAL DISTANCING WE REGRET THAT WE ARE NOT CURRENTLY SERVING DINNER.

Dinner is served Friday and Saturdays only and must be pre booked with at least a weeks notice. All dishes are by default gluten free and vegetarian but each dish can be vegan, so don’t be put off by meringue, cream or egg dishes… we can make it vegan for you.

We asked you, our guests, what you would like to find on a Dinner menu, then listened carefully to literally hundreds of suggestions.

You asked for familiar comforting dishes, many traditional and most bringing back memories of a time when “Free From” was unheard of.

We also took note of what you didn’t want, so you wont find fruit salad on the menu… and sorbet is simply a refresher in between courses… but if you would like a simple fruit platter, you only have to ask…

We have four set menus which change seasonally at a cost of £35.00 per person. The first guests to book can select a menu and that is what will be served that evening. Additional guests booking will be offered that menu only. We ask that you let us know on booking if you prefer vegan or vegetarian and if you suffer from any allergies.

Dinner is a 5 course meal including coffee and hand made chocolates / mints, and is served at 7.00pm. We are no longer licensed so you are welcome to bring your own alcohol.

 

Winter Dinner Menu

(Available December – February)

Winter Menu 1 

Soup of the day

A tasty warming vegetable based soup served with warm bread and croutons

Sorbet to refresh the palate

Sweet Potato cakes served with ginger and soy sauteed okra and bok choy, cucumber and cashew cheese rolls and a mango chilli coriander salsa.. Accompanied by a selection of seasonal vegetables and potatoes.

Chocolate and orange mousse with rum and cream.

Coffee and chocolates.

Winter Menu 2

Duo of Hummous

Homemade duo of beetroot and plain hummous served with crudites and nachos

Sorbet to refresh the palate

Aga Baked Mushroom and herb diamonds and barbecue sauce

Individual mushroom bakes served with a spicy barbecue sauce, accompanied by a selection of seasonal vegetables and potatoes.

Tropical Pavlova

A traditional dish with a more modern twist… (yes, vegan meringue is delicious)!

Coffee and chocolates

Winter Menu 3

Stilton and Walnut Pate (vegan option available – Please let us know if you dont like a stilton flavour).

Individual pates served with warm artisan toast.

Sorbet to refresh the palate

Stuffed Pancakes

Two light chickpea pancakes filled with seasonal vegetables and marinaded tofu or quorn in a creamy sauce. Served with salads and potatoes or a selction of seasonal vegetables.

Almond and amaretto cake

Served with cream or ice cream

Coffee and chocolates

Winter Menu 4

Flat Hats

Aga baked field mushroom served on a toasted crouton, topped with a silky goats cheese slice, baked in the aga and served with onion chutney (vegan cheese available obviously…)

Sorbet to refresh the palette

Stuffed nut roast

A colourful winter roast of two different nut roasts, one inside the other, served with a rich onion gravy. Accompanied by a selection of seasonal vegetables and potatoes.

Lemon Posset with shortbread biscuits (can be vegan)

A rich smooth lemony cream dessert which has become a favourite at Stonecroft, served with a light crumbly shortbread

Coffee and chocolates

Spring Menu 1

Soup of the day  Tomato and mozzarella soup

A tasty warming vegetable-based soup served with warm bread and croutons

Sorbet to refresh the palate

Polenta and wild mushroom cakes  with a creamy mushroom sauce, and deep fried char grilled pepper sausage.

Tropical slice  A creamy layered ice cream dessert on a sponge base.  (folder)

Coffee and chocolates.

Spring  Menu 2

Goats cheese and dill souffle (alternative vegan version or vegan arancini available)

A light double baked souffle topped with a parmesan crisp served on a base of leaves with a balsamic dressing.

Sorbet to refresh the palate

Middle eastern Tomatoes with a garlic and walnut sauce.

accompanied by a selection of seasonal vegetables and potatoes.

White chocolate and raspberry tartlet served with cream or ice cream

Coffee and chocolates

Spring Menu 3

Pan roasted asparagus with garlic and white bean humous, spring onion and hazelnut pesto

Sorbet to refresh the palate

Aubergine Schnitzels with a mango and cucumber salsa.  Served with a selection of seasonal vegetables and potatoes

Trio of chocolate mousses 

Served with cream or ice cream

Coffee and chocolates

Spring Menu 4

Crispy tofu with sweet chilli sauce

Sorbet to refresh the palette

Triple tomato risotto with asparagus

Served with a selection of seasonal vegetables

Mango Cheesecake

Servedwith cream or ice cream 

Coffee and chocolates

 

 

Summer Dinner Menu

(Available June – August)

 Summer Menu 1

Pea and Mint soup with croutons

The flavour of garden peas conjures up images of long summer days and sunshine, and this soup captures that perfectly.  Served with croutons and a warm bread roll.

Sorbet to refresh the palate

Flat hats

Field mushrooms topped with garlic and goats cheese, (or vegan cheese), and baked in the aga.  Served on a toasted crouton with spinach.  Accompanied by a selection of fresh seasonal vegetables

Stuffed peaches  

Served with home made vanilla ice cream.  (can be vegan)

Coffee and chocolates.

Summer Menu 2

Stuffed avocado

Sorbet to refresh the palate

Szechuan Tofu.  A tasty dish with cashew nuts and marinated tofu, served with boiled rice and a Japanese sea vegetable salad.

Strawberry peach bavarois

Coffee and chocolates

Summer Menu 3

Warm Beetroot stilton and quinoa salad or roasted vegetable and quinoa salad

Sorbet to refresh the palate

Spinach and watercress roulade with a sweet tomato and red pepper sauce. Served with a selection of seasonal vegetables.

Summer fruit fool with mini meringues

Served with cream

Coffee and chocolates

Summer Menu 4

Cornmeal courgette fries with cajun dip

Sorbet to refresh the palette

Layered Savoury Galette

Savoury pancakes sandwiched with three savoury layers and served with a herb and flageolet sauce. Served with summer salads and new potatoes.

Raspberry chocolate cake with cream and ice cream

Coffee and chocolates