Menu

Bank House Signature Dishes 

Pan fried cod cheeks served with red pepper purée and black pudding crumb

8.95

Tender stem broccolini sautéed with garlic and olive oil and served with toasted almonds (Ve) (Gf)
4.45

Patatas Bravas served with a spicy tomato sauce (Ve)
3.95

Thomas Clark


Head Chef

Tapas

Ensaladas

Salads

A ball of buffalo mozzarella with tomato and focaccia dressed in a spicy Bloody Mary sauce (V)
9.95

 

Rocket dressed in lemon and olive oil with pomegranate and toasted sunflower seeds (Ve) (Gf)
5.95

 

Baby gem lettuce dressed in apple mayonnaise with anchovies (Gf)
5.65

 

Beetroot and apple with walnut, frisée and goats cheese (V) (Gf)
6.45

 

Cucumber with green chilli, green olive, spring onion andchives (Ve) (Gf)
5.45

Verdaduras 

Vegetables

Padrón peppers scorched and served with lemon and salt (Ve) (Gf)   

4.95

Roasted and puréed cauliflower served with dukkha (V) (Gf)     

5.45

Tempura aubergine dressed in Hope Valley honey with fresh limeand sesame seeds (V)     

4.95

Roasted carrots with chilli, garlic and honey dressed in carrot top pestoand spiced yoghurt (V) (Gf)    

5.65

Tender stem broccolini sautéed with garlic and olive oil and servedwith toasted almonds (Ve) (Gf)     

4.45

Radishes served raw with whipped goats cheese dip (V) (Gf)     

4.95

Patatas Bravas served with a spicy tomato sauce (Ve)      

4.65

     

Carne 

Meat

Brisket croquettes served with homemade Hendersons gravy    

6.95

 

Picante chorizo pan-fried and glazed with Hope Valley honey    

6.45

 

Chargrilled Derbyshire flat iron steak served pink and dressed with chimichurri sauce (Gf)       

9.65 

 

Confit crispy pork served with spicy cabbage coleslaw and pickled red onions (Gf)     

7.95

 

Chicken thighs deep fried in smoked paprika batter and served with pickles and hot sauce   

6.45

 

Grilled Hope Valley lamb chops served pink with a mixed herb sauce and crispy onions (Gf)   

8.95

 

Ox cheek braised in red wine and served with polenta (Gf)      

7.95

 

Selection of cured meats     

7.45

     

Pescados

Fish

Pan fried cod cheeks served with red pepper purée and black pudding crumb

8.95

 

Seared tuna steak, dressed in sesame seeds, sesame oil, fresh lime and coriander (Gf

9.65

 

Gambas Pil Pil, king prawns sautéed in chilli and garlic butter, served withtoasted focaccia

7.95

 

Whitebait deep fried and served with lime mayo

6.65

 

Anchovies served on slices of fresh heritage tomato with ricotta, parsley and lemon (Gf)

6.95

     

 

Larger Plates

Main Courses

 

King prawn linguini with cherry tomatoes, parsley, chilli and cream

13.95

 

Gnocchi served with root vegetables, fresh herbs, pumpkin seeds and curry oil (Ve)

12.45

 

Pan fried cod fillet served with wilted spinach, romesco, courgette and Parmentier potatoes (Gf)

15.95

 

Derbyshire flat iron steak with chimichurri sauce served with grilled heritage tomato, fresh rocket, and chips (Gf)

16.45

 

Albondigas pork and beef meatballs cooked in a spicy tomato sauce served with pinto beans, crushed potatoes, and toasted almonds

13.95

 

Bank House beef burger in a brioche bun served with smoked cheddar, salad, chips, and paprika aioli

12.95

 

Courgette and walnut pesto linguini served with a parsley crumb (V)

12.95

 

Breads

Pizzas

Margherita pizza, classic tomato base topped with mozzarella and olive oil (V)

10.45

Pepperoni pizza, classic tomato base topped with mozzarella andsliced pepperoni

12.45

Prosciutto pizza, classic tomato base topped with mozzarella, prosciutto, cherry tomatoes and rocket

12.95

Green pizza, pesto base with no cheese, topped with green olives, capers, courgette and rocket (Ve)

11.95

Gambas pizza, garlic butter base topped with mozzarella,king prawns, fresh green chilliand rocket

12.95

Accionamiento

Sides

Homemade focaccia bread served with olive oil and balsamic vinegar (Ve)

5.65

Mixed greens sautéed in parsley, lemon and olive oil (Ve) (Gf)     

3.95

Cabbage coleslaw seasoned with creme fraiche and herbs (V)

3.95

Sweet potato fries served with chilli, lemon, parsley and smokedpaprika aioli (V)

3.65

Chips (Ve) (Gf)     

3.45

Bocadillos

Sandwiches

Manchego cheese, cherry tomato,  black olive tapenade and baby gem lettuce (V)

7.95

Pastrami, sauerkraut, pickles, mustard mayo and rocket

7.95

Fried chicken, pickled onions, homemade coleslaw and hot sauce

7.95

Roasted peppers, courgetti, walnut pesto and frisée (Ve)

 7.95

Whitebait, smoked paprika aioli and baby gem lettuce

7.95

All sandwiches served on a fresh bread roll with chips, sweet potato fries or salad

 

Served 12pm to 3:30pm
Monday to Saturday

**Gluten free bread available on request **

Sunday

Roast

 

Topside of Derbyshire roast beef with cauliflower purée and horseradish sauce

14.95

Derbyshire roast pork loin with butternut purée and apple sauce

14.95

Nut roast with white onion sauce and redcurrant jelly (V)

12.95

All served with garlic roasted baby potatoes, broccolini, courgettes, kale, Yorkshire puddings and homemade Hendersons gravy.

Served 12pm to 4pm every Sunday

Desserts

Skillet baked cookie dough served with vanilla ice cream (to share) (V)

8.95

Espresso chocolate pot topped with sea salt and olive oil (V) (Gf)

6.95

Vanilla panna cotta served with chocolate soil and fresh raspberries (V)

5.95

Seasonal fruit crumble served with sweet mascarpone (V) 

4.95

Selection of ice creams and sorbets (V) (Gf)

4.95

Selection of artisan cheeses served with crackers and red onion chutney (V)

6.95

 

(V) is for Vegetarian, (Ve) is for Vegan and (Gf) is for Gluten Free. 

Due to processes within our kitchen environment, all dishes may contain traces of nuts. Please inform your server if you have any food allergy, intolerance or sensitivity or ask to see our Allergen & Dietary requirements menu.

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BANK HOUSE BAR & RESTAURANT
MAIN ROAD   HATHERSAGE   HOPE VALLEY   S32 1BB

01433 449060

WWW.BANKHOUSEHATHERSAGE.CO.UK

© 2018 Bank House Bar & Restaurant