Dinner at Eight

DINNER AT EIGHT

Dinner at Eight

Guests continue to relish Pecks renowned seven-course gourmet "Dinner at Eight" programme. Diners are invited to arrive at 7.30pm to experience the staging of our theatrical cavalcade of culinary delights that await them.

Sample dishes from each course are presented at the table by waiting staff who describe the ingredients, cooking techniques and flavours. No-one needs to be disappointed by their choice.

After nearly 30 years we famously still invite you to bring wine from your collection, or simply relax and enjoy some of ours. Bring your own wine Tuesday, Wednesday and Thursday evenings only, (limited to wine, mineral water, champagne and excludes special events). We do not charge corkage. 

Each course is presented at the table, ingredients, cooking techniques and flavours explained...

PECKS JULY DINNER MENU

The July dinner menu begins on Tuesday 27th June
and ends on Saturday 29th July 2017

Appetisers

Salmon Soup Spiced tomato, spring onion salad.
Creamed White Onion and Sherry Soup
Sage bread and cheese sippet.

Seared Lemon and Thyme Marinated Chicken Thighs
Saffron and red onion potato salad.
Seared Red Mullet Orange infused pearl barley braise, basil oil.
Creamed Black Garlic Mushrooms on Croute
Goats cheese curd glaze.  (v)

Feather Blade of Beef Bordelaise sauce.
Cider Braised Pork Belly Fried cauliflower purée and Madeira wine sauce.
Seafood Medley Salmon, scallop, king prawn and creamy crevette sauce.
Gnocchi and Cambozola Cheese Sugar snaps with garlic and sage sauce.  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

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7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £46.95
Saturday (7 courses) £51.95
PECKS AUGUST DINNER MENU

The August dinner menu begins on Tuesday 1st August
and ends on Saturday 26th August 2017

Appetisers

Cock-a-Leekie Soup
Broccoli and Blue Cheese Soup (v)

Gingered Mackerel with peppered pak choi.
Pigs Trotter Croquette with caramelised apple and pears.
Roasted Cauliflower and Kale Hash
Poached egg and hollandaise sauce. (v)

Belly Chip and Best End of Peak District Lamb with wilted greens.
Confit Duck Leg Puy lentils and smoked bacon braise.
Baked Cod on chorizo and leek risotto.
Red Onion and Spinach Tart Tatin  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £46.95
Saturday (7 courses) £51.95
PECKS SEPTEMBER DINNER MENU

The September dinner menu begins on Tuesday 29th August and ends on Saturday 30th September 2017

Appetisers

Beef and Barley Broth
French Onion Soup Cheese straws.  (v)

Smoked Ham Hock Terrine Homemade piccalilli, crisp croutons.
Smoked Chicken Risotto deep fried rocket leaves.
Fried Feta Parcel Hot fig compôte.  (v)

Lamb Shank Clapshot potatoes.
Roast Pork Belly Caramelised pear and apple calvados jus.
Fillet of Salmon with fondant potato, brown shrimp sauce.
Aubergine, Celeriac and Chestnut Mushroom Pie with hot beetroot and carrot relish.  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni.

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU 

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £46.95
Saturday (7 courses) £51.95
PECKS OCTOBER DINNER MENU

The October dinner menu begins on Tuesday 3rd October and ends on Saturday 28th October 2017

Appetisers

Sherried Game Soup
Beetroot and Tomato Borsch Sour cream.  (v)

Smoked Chicken Risotto Deep fried rocket leaves.
Tian of Crab and Crayfish Remoulade Crisp crab toasts.
Baked Dunsure Blue Cheesecake Toasted sunflower seeds and fig jam.  (v)

Fillet of Pork Medallion Brandy cream and mustard sauce.
Serrano Wrapped Chicken Supreme Burnt orange sauce.
Pan Fried Bream Portobello mushroom and onion compote.
Pea and Chestnut Baked tart with pea purée.  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni.

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU 

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £46.95
Saturday (7 courses) £51.95
PECKS NOVEMBER DINNER MENU

The November dinner menu begins on Tuesday 31st October and ends on Saturday 25th November 2017

Appetisers

Smoke Bacon and Lentil Soup
Roast Butternut Squash Soup  (v)

Braised Pigs Cheeks Truffle mash.
Seared Garlic King Prawn Brochette Hot pineapple and chilli salsa.
Deep Fried Breaded Brie Preserved gooseberry and raisin compote.  (v)

Slow Roast Shoulder of Lamb Pine nut and prune farce, lamb jus.
Grilled Duck Breast Celeriac mash, blueberry jus.
Pan Fried Sea Trout Fillet Braised celery, tarragon butter.
Aubergine and Chickpea Tagine Studded couscous and glazed peaches.  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £41.95
Thursday & Friday (7 courses) £46.95
Saturday (7 courses) £51.95
PECKS DECEMBER DINNER MENU

The December dinner menu begins on Tuesday 28th November and ends on Saturday 23rd December 2017

Appetisers

Toulouse Sausage and Chick Pea Soup Toasted herb bread crumb.
Roast Parsnip Soup Apple and raisin compote.  (v)

Aromatic Pork Belly Crisp vegetable and noodle salad.
Smoked Salmon and Prawns Marie rose sauce.
Goats Cheese Brochette Pineapple and cranberry salsa.  (v)

Feather Blade of Beef Green peppercorn sauce.
Roast Turkey with traditional accompaniments.
Seared Sea Bass on sautéed greens, lime and pineapple pickle.
Spiced Iron Bark Pumpkin Risotto with spinach and toasted pine nuts.  (v)
All main course dishes are served with
Fresh Market Vegetables and Potato Garni

A Selection of our Famous Pecks Puddings

A House Selection of Cheese served with Relish, Biscuits and Garni

Fresh Coffee and Petit Fours

DOWNLOAD MENU

Mon, Tues, Weds  £45.95  (5 course)
Thurs & Fri  £51.95  (7 course)
Saturday  £57.95  (7 course)

Extra Dates
We also open for lunch and dinner on Monday 11th and 18th December.


Allergens:
 Please advise us if you have any specific dietary requirements, including allergens.

 

 

 

 

 

DINNER at EIGHT

7.30pm for 8.00pm

Tuesday & Wednesday (5 courses) £41.95

Thursday & Friday (7 courses) £46.95

Saturday (7 courses) £51.95

(Prices exclude December Menu)

 

 

 

 

 

WEDDINGS

Pecks is famous for quality and your wedding will be special with us as we guarantee to impress you and your guests. We have put together a very impressive package for your intimate wedding day.

 

 

 

 

 

PECKS PUDDINGS TO ORDER

Finish off your own dinner party or special occasion with a homemade Pecks Pudding...

 

 

 

 

 

PECKS GIFT EXPERIENCE VOUCHERS

From Traditional Sunday Lunch to Gentleman's Afternoon Tea, Gift Experience Vouchers and Gift Cards are perfect to treat someone special...

 

 

 

 

 

CELEBRATION CAKES

Pecks can also create a cake for your special celebration, to be presented at your table with your guests or to have at home.