T: 01629-640390
THE
OLD EYRE ARMS
HASSOP
EAT AT THE OLD EYRE ARMS
A traditional pub and restaurant serving the best in fresh food and hand pulled real ales in a relaxed cosy atmosphere.
The menu is unpretentious, seeking to satisfy every customer from the person wanting a sandwich or lunchtime snack, to those wanting something more substantial like Rabbit pie.
Also in keeping with the inn’s history Venison features in the menu (apparently Wm Eyre was once officially in charge of keeping the King’s venison)
Whether it’s a quick snack that you want or a relaxing 3 course luncheon or evening meal there’s plenty to choose from, Lynne and John-Paul cater for everyone, so you won’t be disappointed.
Our menu boasts a wide selection of locally sourced dishes. A true freehouse we pride ourselves on being unpretentious providing a relaxed, cosy atmosphere with country charm that will we know will make your meal one to remember.
Food is served
Monday
Closed on Mondays
Open Christmas Eve
12.00pm-2.00pm
Tuesday-Friday
12.00pm-2.00pm
6.00pm-9.00pm
Closed Christmas Day
Closed Boxing Day
New Years Eve & New Years Day
Open 12.00pm-2.00pm
Saturday
12.00pm-2.30pm
6.00pm-9.00pm
Sunday
12.00pm-7.30pm
SEE BELOW A FEW OF THE DELICIOUS DISHES
WE HAVE SERVED
 Derbyshire lamb chops with a parsnip & pancetta terrine |  Tangy lemon tart |  Minted Derbyshire Lamb Shank |  John-Pauls Scotch Egg with red onion marmalade & handmade parsnip crisps |  vanilla creme brûlée |
|---|---|---|---|---|
 John-paul's fish cake |  Medallions of Monkfish with a pepper crust & a warm lemon vinegarette |  Red Sea Bream with garlic butter on a bed of spinach & courgette |  Sea bass fillet with braised fennel & a fennel cream sauce |  Rainbow Trout stuffed with lemon & thyme served with horse radish creme fraiche |
 Rhubarb creme brûlée |  Sea bass fillet with a cracked black pepper & lemon butter |  Butternut squash & stilton salad |  8oz Tuna steak with sesame seeds & pesto on a bed of concasse |  Tarte au pommes |
 Fillet of beef en croute & Duck with a grand mariner sauce |  Baileys cheesecake |  Freshly Battered haddock |  Fillet of beef en croute |  Creme brûlée with a homemade brandy snap |
 Fresh strawberries with Lynnes short bread |  Meringue Swan |  Cod fillet topped with a watercress & almond crust |  Pheasant terrine with hyssop plum chutney |  Butterflied king prawns with garlic butter |
 French strawberry tart |  Plaice fillet with cider onions & a tarragon & anchovy butter |  Plaice fillet with a white wine & dill sauce |  Sea bream with a lemon & tarragon butter |  Cornish Hake fillet with a lemon cream sauce |
 Sirloin of venison with a cranberry port & orange sauce |  Steamed steak & kidney pudding |  Beef Braised in local ale topped with a cheese croute |  Pork steak cooked in an apple & cider sauce |  Salmon en croute |
 Old Eyre Arms Strawberry Eaton mess |  A brace of old english rabbit pies |  The next generation helps out at the old eyre arms |
