Menus

Our menus are essentially suggestions and reflect the style of food and produce which has gone to build the reputation of the George, winning two AA rosettes. Should you have any specific ideas, Helen is always happy to accommodate, assuming of course that it is practical to do so.

Experience tells us that the quality of both food and service can be best achieved for functions when all the party dines from a single common menu. From your point as an organiser it becomes an impossible task to take into account every persons likes and dislikes - you will have to choose on their behalf, but this is perfectly normal when organising a function.

STARTERS

Slow roast crispy duck, cucumber, spring onion and lime salad, coriander pesto

Home roast smoked salmon with an orange and dill salad, mustard seed dressing

Warm chicken Caesar salad, with crispy pancetta

Char grilled king prawn brochettes, potato and avocado salad, sweet pepper dressing

Sweet a and sticky pork, oriental, roasted cashew nuts

Chicken date and brandy terrine, red onion marmalade, toasted brioche

Smoked haddock and potato soup finished with parsley oil

Thai noodle broth with shredded beef and pak choi

MAIN COURSES

Roast saddle of Castlegate lamb, apricot and loveage stuffing, roast potatoes and vegatables

Breast of chicken roasted with tarragon and garlic, roast potatoes, vegatables, red wine sauce

Pan roast chicken breast, black pudding mash, savoy cabbage, Madeira sauce

Poached fillet of salmon, steamed asparagus, minted new potatoes, hollandaise sauce

Roasted breaast of Gressingham duck, fondant potato, buttered greens, port wine sauce

Castlegate beef, braised with stout and root vegatables, horseradish mash, gree beans

Herb stuffed and slow roasted pork belly, braised red cabbage, roast potatoes, cider gravy

Derbyshire venison, red wine and cranberry casserole, puff pastry lid, roast squash

SWEETS

Iced raspberry ripple parfait with raspberry sauce and tuille biscuit

Our own syrup sponge with warm vanilla custard

Dark chocolate tart with chocolate sauce and Baileys ice cream

Warm plum and almond tart, red wine plum sauce, clotted cream

Caramalised apple strudel, toffee sauce, cider sorbet

Baken American cheese cake with blueberry compote

Seasonal berries with strawberry sauce and vanilla ice cream

FOR SOMETHING EXTRA SPECIAL

Panfried Scottish queen scallops with a saffron risotto and lemon oil dressing

Tomato consomme, with soft boiled quail's eggs and fresh dill

Roast breast of Gressingham duck with fondant potato, braised savoy cabbage and a port and juniper sauce

Chocolate souffle pudding with mocha sauce and suared almonds

A choice of cheeses from our cheese menu with walnut and raisin bread, apples, celery and grapes

Fresh filter coffee and petit fours

THE WEDDING BREAKFAST BUFFET

Melon and berries
Fresh prawns in their shells
Duck liver terrine

Poached Shetland salmon with mayonnaise
Roast sirloin of Castlegate beef
Sugar baked ham
Cold roast turkey with piccalilli

The vegetarians platter
(please advise number required)
Mixed leaf, tomato and onion, cucumber and mint, coleslaw, potato and chive, rice and sweet pepper salads

Chocolate mousse in a chocolate cup
Glazed fresh berries in an elderflower sabayon with vanilla ice cream
Brandy basket filled with our sorbets
Selection of sheeses with walnut and raisin bread