NEW YEAR'S EVE 2019

See in 2020 with an evening of wonderful food and drink by dining with us in our pub this New Year’s Eve. Our chefs have created a five course menu of fine ingredients and fabulous flavours, giving you a little bit of luxury to finish off what we think has been a brilliant year.

Book a table for up to 10 people and have a meal with us whilst creating precious memories for the following year.

Arrive at 6:30pm and enjoy pre-dinner drinks in our beautifully renovated bar area, then settle in the dining room for 7:00pm to start the festivities.

Already got dinner plans? Why not come in for a drink at the bar where you’ll find excellent company, good cheer and a fully stocked bar of guest ales, well-chosen wines and over 25 varieties of gin.

CARPACCIO OF HAND DIVED SCALLOP

jerusalem artichoke, douglas fir

IN-HOUSE SMOKED ASHBOURNE WOOD PIGEON

elderberry, fig, walnut, celeriac

CORNISH DAY BOAT TURBOT

verjus, leek, parsley root

80 DAY AGED DERBYSHIRE BEEF FILLET

brisket & bone marrow raviolo, onion soubise, salt baked celeriac, black truffle

WARM SINGLE ESTATE DARK CHOCOLATE TART

pedro ximénez sherry, coffee, candied fruit

£65.00 PER PERSON

Please let us know if you have any food dislikes or dietary requirements i.e. gluten intolerance or vegetarian, upon booking and we can adjust the menu accordingly for you.

FOR RESERVATIONS

Arrive at 6:30pm and enjoy pre-dinner drinks in our beautifully renovated bar area, then settle in the dining room for 7:00pm to start the festivities.

 

The pub will be open from 12-4pm for informal lunch, then re-open for drinks and dinner at 6pm until closing. 

Bookings are now open, but spaces are limited, so call early to avoid disappointment. We can cater for parties of up to 10 people, depending on availability.

VISIT US

10 ST JOHN STREET

ASHBOURNE

DERBYSHIRE

DE6 1GH

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OPENING HOURS

CONTACT US

MONDAY - SATURDAY

12PM - 11PM

SUNDAY

12PM - 10PM

REVIEW US

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Funding assisted in renovating the kitchen area of The Greenman Public House

It is part funded by the European Agricultural Fund for Rural Development