The Dining Room
at Stallingborough Grange Hotel

Monday to Saturday – 12pm to 9.30pm | Sunday – 12pm to 9.00pm


If your looking for a memorable dining experience, that is what you will find in our relaxed and intimate restaurant. Overlooking the Koi Pond and gardens you will feel the welcoming atmosphere of the oak panelling and beautiful fireplaces.

Our menus offer a wide selection of traditional and modern cuisine all carefully prepared by Head Chef Daniel Blow and his team of talented chefs. Our menus change seasonally using only the highest quality ingredients and locally sourced suppliers are used where possible. A delightful Round the World wine list accompanies our menus.

We advise you book a table to avoid disappointment.

  • MAIN MENU
  • WINE MENU
  • SUNDAY LUNCH
  • CANDLELIT COUPLES MENU
  • TRADITIONAL AFTERNOON TEA
  • WEEKLY SPECIALS
  • KIDS MENU

SIGNATURE STARTERS


Homemade Sun-dried Tomato and Herb Bread (V)
With thyme infused butter – 3.00 

Seared Scallops
Butternut squash purée, crispy black pudding, rosemary dressing – 10.50 

Pan Fried Venison (G) With pickled blackberries, candied walnuts, watercress and walnut oil dressing – 10.00 

Black Pudding Scotch Egg Homemade fruity brown sauce, caramelised shallots, pickled apple – 9.00 

Goats Cheese with Textures of Local Beetroot (V) (VGN)
Beetroot and watercress salad, beetroot and pumpkin seed granola, beetroot and honey purée – 7.50 

CLASSIC STARTERS


Crispy Fried Brie  (V)
Watercress, candied walnuts, red currant port, orange sauce – 7.25

Grimsby Smoked Salmon and Prawn Cocktail
Homemade bread – Small 8.95 Or as a main – 13.50 

Chicken Liver Pate (G)
Red onion chutney, brioche crostini – 6.95

Homemade Soup of the Day (G)
Homemade bread, thyme infused butter – 6.75

SIGNATURE DISHES


Honey roasted breast of Duck (g)
With duck leg boulangère potatoes, butternut squash purée, beetroot and pumpkin seed granola, kale, local beetroot and red wine jus – 21.50 

Grilled Salmon
Tartar potato cake topped with Alfred Enderby smoked salmon, buttered leeks and brown shrimp bisque – 20.50 

Duo Of Beef
Seared mini fillet, ale braised ox cheek wellington, horseradish creamed potatoes, mushroom purée thyme roasted heritage carrots, charred tenderstem broccoli, red wine jus – 25.95 

Pan Fried Pork Tenderloin (G)
With smoked pancetta, charred savoy cabbage Creamed potato, dijon mustard sauce, crispy fried sage leaves – 18.00 

Cumin Spiced Rump of Lamb (G)
Cauliflower, pancetta, sultana couscous, crispy parsnip, thyme roasted heritage carrots, spinach, red wine and cumin jus – 21.00 

Roast Chicken and Jerusalem Artichokes (G) Pickled apple, carrots, madeira jus and black pudding crumb – 18.50 

Wild Mushroom Risotto (V) (VGN)
Spinach, white truffle oil and parmesan crisp – 15.50 




CLASSIC MAINS


Braised Beef Curry (G)
Our own recipe spiced with fenugreek, cumin, red chilli and coriander, 
coconut rice, homemade naan – 15.50
 
Cauliflower Macaroni Cheese (V)
Topped with Monterey Jack and Parmesan with crispy cauliflower florets
and Waldorf salad – 12.50

Chicken, Leek and Ham Pie
Creamy mushroom and white wine sauce, mashed potato, seasonal 
vegetables or hand-cut chips and peas – 14.95

Beer Battered Oscar Cleves Haddock (G)
Hand-cut chips, mushy or garden peas – Small – 8.50 Large – 14.50   

8OZ Sirloin Steak (G)  21.95
 8OZ Fillet Steak (G) 27.95

Chargrilled and cooked to your liking served with hand-cut chips, beer battered onion rings, grilled vine tomato and portobello mushrooms

Add a sauce to your steak for 3.00 – Peppercorn, Dianne, Stilton

Honey Glazed Chargrilled Bacon Loin (G)
Poached free-range egg, caramelised fresh pineapple, hand-cut chips – 13.95 

Piri Piri Chicken (G)
Chargrilled chicken, marinated in our own piri piri sauce, mango salsa, salad and rosemary sea salted potato wedges – 13.95

Homemade Beef Burger 
Homemade beef burger topped with smoked pancetta, Cote Hill Yellow 
Belly Lincolnshire cheese, tomato, gherkin, Baby Gem lettuce in a toasted bun – 4OZ 11.95  8OZ 13.95

Homemade Vegan Burger (VGN)
Homemade vegan pattie made with portobello mushrooms, chickpeas, beetroot, walnuts and quinoa topped with vegan cheese, tomato, gherkin,  Baby Gem lettuce in a toasted pretzel bun – 4OZ 10.95  8OZ 12.95

All homemade burgers are served with hand-cut chips or rosemary sea 
salted potato wedges.

SIDES


Sea Salted Hand-Cut Chips (G) – 3.00
Rosemary and Sea Salt Potato Wedges (G) – 3.00
Mixed Side Salad – 3.00
Seasonal Vegetables (G) – 3.00
Homemade Beer Battered Onion Rings (G) – 3.00

DESSERTS


Vanilla Rice Pudding Arancini
With cranberry and ginger compote, clotted cream and ginger crumb – 7.95

Cleethorpes Pale Ale Chocolate Cake Chocolate ganache, malted cream and beurre noisette crumb – 6.95

Sticky Toffee Pudding
Served with Dennett’s Ice cream  – 6.95

Caramel Panna Cotta
With caramelised banana and homemade gingerbread – 7.50

Treacle Tart
Served with vanilla custard – 6.95

Mille Feuille (VGN)
With amaretto and almond infused creme patisserie, poached pear and crushed almond brittle – 7.95

White Chocolate and Cardamom Creme Brûlée (G)
White chocolate and pistachio blondie – 6.95 
 
Lincolnshire Cheese Board (G)
A selection of Lincolnshire cheeses including: Cote Hill Yellow Belly, 
Lincolnshire Poacher, cote hill blue and English brie with biscuits, celery, 
iced grapes and homemade red onion chutney – 8.95 Sharer 10.95

Selection of Dennett’s Lincolnshire Dairy Ice Creams
Chocolate, strawberry, vanilla (G) – 5.95



Wines by the Glass

White Wines


CHILE
1. Norte Chico Chardonnay – Chile 
An unoaked chardonnay with rich tropical fruit flavours of pineapple and banana, well balanced by a refreshing acidity. 
Medium to Dry

CHILE
2. Norte Chico Sauvignon Blanc
Lively & fruity bouquet,
un-oaked to allow the full flavours of the excellent quality Sauvignon fruit to burst onto your palate, to produce a crisp clean finish

ITALY
3. Allamanda Pinot Grigio
A typical stone fruit flavour, fresh clean style with a good crisp acidity perfectly balanced with a soft dry refreshing finish Dry

GERMANY
4. Klusserather Riesling Kabinet
A well balanced classic style Riesling from the Mosel Valley, aromatic, delicately sweet, but not at all cloying, fresh and clean with a hint of green apples. Medium

NEW ZEALAND
5. Makutu Marlborough Sauvignon Blanc
This sauvignon blanc shows intense ripe citrus and fresh herb aromas, balanced by a ripe tropical fruit character on the palate which displays good weight and texture, with a focused mineral acidity which delivers fantastic length to the wine.
 

Red Wines


CHILE
8. Norte Chico Merlot
This intense ruby red wine is un-oaked, medium bodied and has the aroma of ripe berries with a hint of chocolate. The flavour demonstrates generous fruit and very soft tannins making this a wine that is ideal to drink on its own or as an accompaniment to meat dishes, pasta or cheeses

SOUTH AFRICA
9. Andersbrook Shiraz
A ripe and juicy iron-rich Shiraz, packed with dark fruit flavours and black
pepper notes on the palate.

ARGENTINA
10. Cepas Pravadas Malbec
Hints of spicy black pepper integrated with red berry fruit flavours with a touch
of mint to the finish.

ARGENTINA
11. Vista Sierra  Malbec
A well made Argentinia Malbec exhibiting forest fruits and black plum with hints of milk chocolate. This wine has a bright and crunchy fruit palate with supple tannins and a moreish finish.
 

ROSE WINES


CALIFORNIA
6. Sutter Home White Zinfandel Rosé
A fruity rose wine made from the Zinfandel grape variety. This rose has a touch
of sweetness.
Medium

CHILE
7. Norte Chico Rosé
This lovely rosé wine is medium bodied and has the aroma of ripe summer fruits. The flavours of blackcurrant, cranberry, & redcurrant produce a mouth filling ripeness making this a wine ideal to drink on its own. It is also ideal to accompany salads and light spiced dishes. Dry

Wines by the Bottle

White wines


ITALY
13. Gavi La Battistina
This wine is made from Cortese grapes to give an aromatic, zesty nose with apple, lime and kiwi
notes. Textured and also mandarin-scented, the wine is juicy, with weighty fruit and a zippy, citric
acid mouth watering feel – creating a refreshing, satisfying finish.
Dry

ARGENTINA
14. Corbeau Blanc White Blend
A blend of 80% Sauvignon Blanc, 15% Chardonnay and 5% Torrontés, the wine has a clean zesty style with the chardonnay and torrontes . This elegant wine has a well balanced style with
good acidity and fresh fruit flavours of lemon and green apple.
Dry

AUSTRALIA
15. Cranswick Lakefield Chardonnay
This lightly oaked Chardonnay has fresh tropical and stone fruit notes on the nose which
compliment the melon and gooseberry flavours on the palate. The finish is fresh with a zesty acidity that is balanced by the subtle creamy oak. Just off Dry finish.

FRANCE
16. Macon Fuisse Domaine Fussiacus
The grapes are picked manually parcel by parcel according to their ripeness. 50% of the Macon
Fuissé is stored in stainless steel cuves and 50% is matured in large oak vats. The two cuvees are
then blended together to give a rich, complex wine with a good balance of subtle oak flavours.
Dry

SOUTH AFRICA
17. Jordan Estate Sauvignon Blanc Stellenbosch
Overnight skin fermentation intensifies the ripe tropical fruit and green fig flavours typical of New
World Sauvignon Blanc.this wine is delicious in its youth, gaining complex gooseberry flavours with
further maturation to give a good fruit.
Dry finish

GERMANY
18. Louis Guntrum Riesling
Lovely peachy nose with typical bracing acidity and lingering delicate citrus fruit on the palate, a
harmonious marriage of fruit and acidity.
Dry finish

Champagnes


26. Philippe Desloges Champagne Brut
Our House Champagne produced by Gerard & Vincent Fresnet using Chardonnay and Pinot Noir
grapes grown on their own estate. A well balanced Champagne with a ripe fruit taste and clean,
dry finish, combined with small mousse.

27. Laurent Perrier Brut Champagne Half bottle (37.5cl)

28. Laurent Perrier Brut Champagne Bottle (75cl)
The colour is a pale golden hue, with fine and persistent bubbles. The nose is fresh and delicate,
showing good complexity with its hints of citrus and white fruit. Perfectly balanced,
with crisp flavours and finesse, it is also an ideal companion for fish, poultry and white meat.

Red Wines


PORTUGAL
19. Papa Figos Tinto
This wine has an intense aroma dominated by notes of strawberry and raspberry, plum and blueberry,
along with resin and cedar and a hint of chocolate. It is a full-bodied wine, with well-balanced acidity,
very good tannins, plenty of lively red fruit flavours and a hint of cocoa.

ARGENTINA
20 Corbeau Noir Dark Malbec
There is a sweetness of fruit here on the palate with hints of blackcurrant and dark red cherries complimented by flavours of black pepper and a touch of mint. The tannins are well integrated to give a wonderful rich mouth feel.

FRANCE
21. Chateauneuf Du Pape Rouge Dom Chanssaud
A stunningly rich and complex wine, with flavours of black pepper and cherries. A spicy aroma,
with hints of chocolate and berry fruits on the palate. A wonderfully robust wine that has a tremendous length to the finish.

22. Bourgogne Rouge Pinot Noir Comte Du Lupe
The mid-palate is marked by a light touch of refreshing acidity which enhances a beautiful freshness, along with good length to the finish with, spice and red fruit flavours combining together well.

SOUTH AFRICA
23. Jordan Estate Cabernet Sauvignon Stellenbosch
This reserva has a powerful aroma of red fruits with toasted spice and a delicately balsamic bouquet.
On the palate the wine has a vanilla oak and red fruits, giving a long persistent finish.

ROMANIA
24 Calusari Pinot Noir
A light, soft and welcoming nose of autumn fruits, soft, smooth and spicy flavours throughout.
With generous soft red fruits flavours and lovely elegant finish.

AUSTRALIA
25 Paulett Watervale Shiraz
It is a powerful Shiraz, richly flavoured with candied fruits, blackcurrants, black cherries, game and
spicy white pepp

Sparkling Wines


ITALY
29. Ponte Di Rialto Prosecco Brut (20cl)

30. Ponte Di Rialto Prosecco Brut (75cl)
On the nose there are hints of green apples backed up with floral notes, on the palate it is smooth and
rounded with good length and acidity.

PORT


31. Croft Ruby Port
Deep ruby-red colour, with garnet rim. Classic intense black fruit nose. Firm, vigorous, full-bodied.

Starters 3.95 | Main Course 12.95 | Desserts 3.95


STARTERS


Soup of the Day
topped with croutons and served with a warm bread roll and thyme infused butter

Homemade Chicken Liver Pate
served with a homemade red onion marmalade and crostini

Sauteed Field Mushrooms with Thyme and Garlic Cream (V)
served on sourdough bruschetta with crispy parsnips and truffle oil

Traditional Prawn Cocktail 
accompanied with a granary roll

MAINS


Roast Silverside of Beef
with homemade Yorkshire pudding, sausage meat stuffing and homemade roast gravy

Roast Loin of Pork
with crispy crackling, homemade Yorkshire pudding, sausage meat stuffing and homemade roast gravy

Roast Breast of Turkey
with homemade Yorkshire pudding, sausage meat stuffing and homemade roast gravy

Roasted Nut Terrine (V)  (G)
with Yorkshire pudding and homemade roast gravy

All roasts served with roast potatoes, creamed potatoes and seasonal vegetables

Poached Salmon
with a prawn and dill sauce accompanied with seasonal vegetables and potatoes

Desserts 


Selection of Homemade Desserts

Freshly Brewed Ringtons Tea or Coffee  2.40

 Available Every Friday Evening

* Sample menu changes weekly
Served with a 125ml Glass of House Wine
£45 per couple

Starters


Crab and Chilli Arancini  (V)
Italian style fried crab and chilli risotto balls with homemade lime aioli

Tomato and Basil Soup (V)
with rustic bread and thyme infused butter

Homemade Chicken Liver Pate
served with crostini and homemade red onion chutney

Mains


Pan Fried Fillet of Salmon
with baby spinach, prawn and dill sauce

Pan Fried Pork Tenderloin
with bramley apple fritter, cider cream and sage mash

Slow Braised Blade of Beef (G)
with horseradish and chive mash, buttered asparagus and wild mushroom sauce

Desserts


Dark Chocolate Fondant Pudding with Vanilla Ice-cream

White Chocolate and Coconut Cheesecake with fresh mango, mango coulis and mango sorbet

A selection of traditional finger sandwiches filled with roasted ham and chutney,
cucumber and cream cheese, smoked salmon, egg and watercress.
Selection of homemade fancies and cakes, fruit scone with
clotted cream and strawberry preserve

Choose from a selection of Rington’s teas & infusions or coffee
16 per person

AFTERNOON TEA UPGRADES


Price per glass
Prosecco 6.00 – Laurent Perrier Champagne 12.00

G & TEA
Traditional afternoon tea accompanied by a Lincolnshire Pin Gin & Tonic
21.50 per person

CREAM TEA
Fruit scone, clotted cream & strawberry preserve with a pot of your choice of tea or coffee
7.50 per person

TEA MENU

Choose from our selection of Rington’s Teas
English Breakfast, Earl Grey, Organic Camomile, Peppermint, Green Tea,
Decaffeinated, Berry & Elderflower
or freshly brewed Filter Coffee

Please inform us of any dietary requirements.

PRE BOOKING IS REQUIRED FOR ALL AFTERNOON TEAS


Wednesday: Wine Wednesday
25% off all wines excluding champagne

Monday – Thursday: Steak Night
Sirloin steak and a bottle of wine for two 45
Fillet steak and a bottle of wine for two 55

Friday: Candlelit Dinner
Set menu on Friday – (Check Facebook or call AM)
45 for three courses and a small glass of wine

Sunday Lunch
Served all day

We advise you book a table to avoid disappointment

SIGN UP AND ENJOY EXCLUSIVE OFFERS IN OUR RESTAURANT AND BAR.


The Dining Club is free to join. All we ask is that you come and dine with us, fill in a simple form with your email address and then you will be presented with your Dining Card.  You are then able to use your Dining Card on your next and future visits to our restaurant.
 
CURRENT DINING CLUB OFFERS :-

10% off Total Bill – receive 10% from the total bill –
Available Monday – Thursday 6.00pm – 9.30pm
(1 card per 2 diners)

Steak Night Monday – Thursdays
Steak and a bottle of wine for two 45
Fillet steak and a bottle of wine for two 55

Wine Wednesday –
Order any bottle of wine from our menu and receive 25% discount

For any more information please email us.

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