Dinner at Eight

DINNER AT EIGHT

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

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. 

Menus are designed in advance, please be aware changes may occur without prior notice.

PECKS JANUARY DINNER MENU

The January dinner menu begins on Thursday 2nd January and ends on Saturday 1st February 2020

Appetisers

Bacon and Sweetcorn Soup
Borscht Soup with sour cream (v).

Duck Filo Parcels Plum chutney.
Spanish Fish Cakes
Lemon aioli, crab foam.

Chestnut Mushroom
and Blue Cheese P
â
Parmesan crumb and brioche toast (v).
Beef Short Ribs
Buttery bubble and squeak.
Pork Belly
Stornaway black pudding stack, apple purée, mustard sauce.
Sea Bass
Rosemary parmentier, pea purée and prawn butter.
Tomato Tart Tatin  Balsamic shallot (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS FEBRUARY DINNER MENU

The February dinner menu begins on Tuesday 4th February and ends on Saturday 29th February 2020

Appetisers

Toulouse and Chickpea Soup
French Onion Soup (v).

Smoked Ham Croquette
Cheese sauce, fried rocket.
Salt Cod on Black Garlic Croûte
Wilted spinach, sautéed cherry tomatoes.
Blue Cheese and Pesto Profiteroles
Beetroot glaze toasted pine nuts (v).

Braised Top Blade of Beef
Caramelised onion mash with roasting liquors.
Chicken and Mushroom Boudin
Parmesan crust, white wine sauce.
Seared Sea Trout
Petit pois, silver skin onions, garlic aioli and vegetable crisps.
Aubergine Lasagne (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS MARCH DINNER MENU

The March dinner menu begins on Tuesday 3rd March and ends on Saturday 28th March 2020

Appetisers

Duck and Blueberry Soup
Roast Carrot and Lentil Soup
Herb croûtons (v).

Curried Mussels Brioche croûtons.
Chicken Liver Parfait Pots
Brandy jelly top, rocket salad, crisp toasts.
Cambozola and Basil Risotto
Poppy seed tuile (v).

Red Wine Braised Brisket of Beef
with dauphinoise potatoes.
Seared Pork Fillet
Parsnip purée, port sauce, walnut crumb.
Baked Salmon 
Wilted black garlic spinach, hollandaise sauce and concasse tomatoes.
Mixed Bean and Aubergine Tagine
Fruit and nut couscous (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS APRIL DINNER MENU

The April dinner menu begins on Tuesday 31st March and ends on Saturday 25th April 2020

Appetisers

Lamb Broth
Pea Soup and goats cheese curd (v).

Hot Smoked Salmon Beignet
Tartare sauce, Miqui tomato.
Retro Chicken and Mushroom Vol-Au-Vent
Spiced Sweet Potato and Pepper Croquette
Red pepper rouille (v).

Beef Paupiette with Pork Farce
Port and tomato roasting liquor.
Seared Duck Breast Thyme champ, mushroom sauce.
Prawn Stuffed Fillet of Plaice
Red and white grape wine sauce.
Roast Cauliflower Cheese Pie
Topped with scallion mash (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS MAY DINNER MENU

The May dinner menu begins on Tuesday 28th April and ends on Saturday 30th May 2020

Appetisers

Primavera Chicken Soup
Tomato and Basil soup (v).

King Prawn Risotto Creamy crevette sauce.
Camembert Melting pot Parmesan shortbreads.
Baked Portabella Mushrooms
with asparagus gratin (v).

Baked Short Ribs of Beef
Wilted greens and pommes purée.
Roast Spring Chicken
Lemon and herb stuffing, white wine sauce.
Sea Bream
Pickled cauliflower, pea and bean broth.
Barley Risotto
Sweet squash and sautéed leeks with garlic crumb
cauliflower florets (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS JUNE DINNER MENU

The June dinner menu begins on Tuesday 2nd June and ends on Saturday 27th June 2020

Appetisers

Beef and Red Pepper soup
Carrot and Coriander soup (v).

Chicken and Black Pudding Terrine
Raisin coulis and croutons.
Rabbit Ragout Angel hair pasta, parmesan crumb.
Preserved Peaches
Griddled halloumi and toasted walnuts (v).

Braised Lamb Shank
Spring onion mash.
Confit Duck Leg
Celeriac mash, port and sauce.
Stem Ginger and Chilli Sea Bass
Coconut rice.
Wild Mushroom and Spinach Risotto
with candied beetroot (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS JULY DINNER MENU

The July dinner menu begins on Tuesday 30th June and ends on Saturday 25th July 2020

Appetisers

Smoked Haddock Chowder
Spinach and Watercress Soup (v).

Panko Crumbed Pigs Trotter Croquette
Spiced apple purée.
Confit Duck Hash
Poached egg, pomegranate dressing.
Walnut, Almond and Wild Honey Coated Roast Pears Cambozola cheese (v).

Beef Short Ribs, Boulanger Potato
Chausseur sauce.
Thai Style Chicken Spiced noodle broth.
Baked Sea Trout Wellington 
Anchovy and spinach stuffing, hollandaise sauce.
Sweet Potato and Plantation Parcels
Red pepper chutney (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS AUGUST DINNER MENU

The August dinner menu begins on Tuesday 28th July and ends on Saturday 29th August 2020

Appetisers

Cock-a-Leekie soup
Curried Potato Soup
Mango chutney dressing (v).

Ham Hock Terrine
Homemade piccalilli, sour dough croutons.
Mussel and Fennel Risotto
Champagne foam.
Smoked Paprika Eggs Florentine
Pastry finger (v).

Blade of Beef, Horseradish Mash Red wine sauce.
Corn-Fed Chicken Breast
Carrot fenugreek purée, burnt orange sauce.
Almond Rolled Haddock
Stem broccoli and shallot sauce.
Butternut Squash
Spinach and blue cheese tart, white onion 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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS SEPTEMBER DINNER MENU

The September dinner menu begins on Tuesday 1st September and ends on Saturday 26th September 2020

Appetisers

Creamy Salmon Leek and potato soup.
Cauliflower Soup Cheese crumb (v).

Pigeon Breast
White cabbage, golden raisins, port-soaked raisin purée, jus.
Char Grilled Mackerel
Sweet and sour beetroot.
Three-Cheese Cheesecake
Caramelised onion chutney, toasted pumpkin seeds (v).

Roast Lamb Saddle
Confit lamb barrel, petit pois, tomato provençal sauce.
Beef Shin Osso Bucco Gremolata, white wine sauce.
Baked Sea Bass
Mussel and fennel broth, tempura pineapple, coconut rice.
Three Bean Laksa
Soft noodles and breaded courgette (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS OCTOBER DINNER MENU

The October dinner menu begins on Tuesday 29th September and ends on Saturday 24th October 2020

Appetisers

Lamb Broth
Red Pepper and Tomato Soup (v).

Pineapple Cured Duck Breast
Blueberry and chilli compote, pecan crumb.
King Prawns, white wine linguine Herb crumb.
Onion Brûlée Salted pecan brittle.

Beef Stroganoff Paupiette
Rosemary roasted potatoes.
Roast Astbury Pork Belly
Fried apple fritter, cider and mustard sauce.
Baked Cod Loin, Heritage Tomato Ragout
Salsa verde.
Sweet Pumpkin and Peanut curry
Sumac and red onion rice (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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS NOVEMBER DINNER MENU

The November dinner menu begins on Tuesday 27th October and ends on Saturday 21st November 2020

Appetisers

Celeriac and Chorizo soup
White Onion and Sherry Soup (v).

Red Wine Braised Pigs Cheeks
Truffle mash.
Crab Meat
Saffron and pea risotto, fried basil leaves. 
Brioche Brochette
Caramelised onions, melting brie and prosciutto ham (v).

Braised Lamb Shank Roast garlic mash and red wine jus.
Goosnargh Duck Breast
Sweet potato mash, blueberry sauce.
Baked Tandoori Sea Bass
Pepper salad, sundried tomato polenta chips.
Wild Mushroom Gnocchi
Spinach and sage creamy 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

7.30pm for 8.00pm
Tuesday & Wednesday (5 courses) £42.95
Thursday & Friday (7 courses) £49.95
Saturday (7 courses) £54.95

PECKS DECEMBER DINNER MENU

The December dinner menu begins on Tuesday 24th November and ends on Thursday 24th December 2020

We are open on selected Mondays throughout December.

Appetisers

Tuscan Style Chicken Soup
Plum Tomato and basil Soup (v).

Melting Cheese and Ham Croquette
Creamy mustard sauce, chestnut crumb.
Duck Liver Parfait Spiced apple chutney, sour dough brochette, golden raisin accents.
Creamed Garlic and Marsala Mushrooms
on tarragon toast (v).

Short Rib of Beef Root vegetable mash, roasting sauce.
Traditional Roast Turkey Breast
Sage and onion stuffing, kromeski and rich gravy.
Seared Chalk Stream Trout Sautéed courgette, tomato and ginger, lemon beurre blank sauce, lilliput capers.
Balsamic Onions Spinach and beetroot tart tatin, crumbled goats cheese (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

Monday, Tuesday & Wednesday (5 courses),  £45.95
Thursday & Friday (7 courses),  £53.95
Saturday (7 courses),  £59.95
Christmas Eve (7 courses),  £53.95
(excludes bring your own wine on this night).


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