Starters
Soup of the day 6.50
Carpaccio of beef fillet, horse radish labneh, pickled celeriac & crispy shallots 10.50
Flash fried whitebait, homemade tartare sauce, salad garnish 6.50
Pan seared scallops, confit oxtail, apple puree, black pudding crumb, truffle and herbs 12.50
Beetroot and gin cured salmon, Derbyshire oatcake, sea purslane, saffron aioli 9.50
Warm smoked tofu, roasted squash & fine beans, golden raisin, pomegranate & pine nut dressing 7.95
Sharing Platters for 2
Vegan Platter (Humus, artichoke, marinated olives, baba ganoush, tzatziki, roasted almonds and cumin flatbread) 15.00
Chicken Fajita Kit (Spiced chicken breast, roasted red onion and peppers, guacamole, sour cream and tortilla) 17.50
Fish Platter (Beetroot and gin cured salmon, scallops, mini prawn cocktail whitebait, monkfish scampi, saffron aioli, brown bread and butter) 19.00
Traditional Homemade Thin Base Pizza’s
Margarita 8.50
Meat (Salami, ham, chorizo, parma ham)13.00
Fish (Smoked salmon, tiger prawn)14.00
Vegetarian (Artichoke, spinach & olives)12.00
Mains
Lamb vegetable and rosemary suet pudding, honey glazed parsnips, creamed potato and red wine jus 16.50
Pancetta wrapped monk fish, clam, sweetcorn and potato chowder, crispy squid and samphire 23.00
Moonshine beer battered haddock, fries or hand cut chips with salt vinegar seasoning, homemade tartare sauce & mushy or garden peas 15.00
Loin of venison, venison cottage pie, savoy cabbage, quince jelly, blackberries and juniper 28.00
10oz Ribeye steak OR 8oz Fillet Steak, sautéed wild mushrooms, slow roast plum tomato, watercress, fries or chunky chips, peppercorn or Port and stilton sauce. Ribeye 26.00 Fillet 28.00
King prawn linguini arrabiata, freshly shaved parmesan, Starter 7.00 Main 14.00
Vegan mushroom and miso ragout, udon noodles, bean sprout, pak choi and crispy seaweed 15.00
Breaded scampi, fries, garden peas, salad and homemade tartare sauce 12.50
Pan seared duck breast, sesame rice, confit leg spring roll, sprouting broccoli, plum and star anise sauce 22.50
Sides
Selection of vegetables 3.50
New potatoes 3.50
Twice cooked chunky chips 4.00
Mixed leaf salad 3.50
Skinny fries 3.50
Fries with truffle oil & parmesan 5.00
Garlic Bread 2.50 & Cheese 3.50
Baguette & Olives 3.50
PLEASE BE AWARE THAT SOME OF OUR DISHES MAY CONTAIN ALLERGENS
PLEASE INFORM A MEMBER OF OUR BAR STAFF IF YOU HAVE ANY ALLERGIES TO ANYTHING WHICH MAY BE INCLUDED IN OUR MENU.
Lunch Menu Served until 5.30
Prime 6oz waygu burger in a toasted brioche bun, baby gem, tomato, gherkin, BBQ Sauce and hand cut chips or fries 14.00
Add mature cheddar 1.00 Add smoked bacon 2.00
Hot roast beef sandwich, served in a bread cake with roast potatoes & Gravy Small 7.50 Large 9.50
Ploughman’s lunch – Harrington’s pork pie, pickled onion, apple, chutney, honey roast ham, Colston basset stilton, Wooky hole mature cheddar, warm baguette 15.00
Tuna melt ciabatta with salad garnish, chunky chips or fries 9.50
The Plough steak sandwich in a toasted ciabatta with grain mustard mayonnaise, baby gem and smoked tomato relish, chunky chips or fries 15.00
Grilled halloumi, artichoke, rocket and avocado ciabatta with Piquillo pepper mayonnaise, vegetable crisps and salad garnish 8.50
Cold Sandwiches
Honey glazed ham and grain mustard mayonnaise 7.00
Beef and horseradish 9.50
Tuna and red onion mayonnaise 6.50
Mature cheddar and chutney 6.50
Prawn marie rose and avocado 10.00
Smoked salmon and cucumber 10.00
All served on farmhouse white or wholemeal/gluten free bread with root vegetable crisps and salad garnish
Add a mug of our soup of the day for an extra 2.50
Desserts
Traditional Bakewell pudding served with roasted plums and custard 8.50
Iced peanut butter parfait, granola and banana milkshake 8.00
Profiteroles filled with dark chocolate mousse walnut brittle and warm salted caramel sauce 8.50
Cappuccino crème brulee, brandy snap biscuit and ginger cake 8.50
Hope valley ice creams and sorbets 2.00 per scoop
The Plough Inn Cheese Selection
Stilton Colston Basset
This is a Pasteurised, Well-marbled texture blue cheese using traditional rennet.
Wooky Hole caved aged mature cheddar
An unpasteurised handmade in the traditional ways then age in the caves to create a rich & tangy cheddar with earthy and nutty flavours.
Ribbelsdale mature goats cheese
A pure white handmade pasteurised cheese with a moist semi farm texture with a mild yet piquant flavour.
Cornish Yarg
Semi-hard cow's milk cheese made in Cornwall, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
Hawes Wensleydale
Originating from the town of Hawes, North Yorkshire. This cheese is made from pasteurised cows milk and is less crumbly and more buttery than other Wensley Dales.
Cahills Porter
Each brown waxed truckle is individually handcrafted with plain Irish porter, brewed by Guinness in their Dublin premises since 1759.
3 x Cheeses - £7.50 6 x Cheeses - £12.50