Our TDH menu changes bi-monthly and is available for lunch time and in the evening. In the evening, this menu can be mixed and matched with our Signature menu (mixing menus does not come under the set menu price, dishes are priced individually).
This menu will run from 1st March 2018 to 30th April 2018.
Homemade soup of the day with garlic croutons† and toasted ciabatta (*)
Pan fried tiger prawns marinated in mango and curry, presented on a bed of watercress, served with garlic crisps and smoked chilli mayonnaise (gf)
Poached hen’s egg accompanied with asparagus purée, asparagus tips and homemade herb crackers (V)(gf)
Pan seared pigeon breast served with shimaji mushrooms, brown buttered cauliflower florets, hazelnut ash, plum crisps and blueberries (gf)
Chef’s roast of the day served with pomme purée, a selection of vegetables and homemade sauce†
Braised shin of beef with kohl rabi and thyme purée, roasted baby turnips, parsley mash and horseradish dumpling discs†, served with rich beef and brandy jus (gf)
Roasted Jerusalem artichokes, presented with roasted beetroot bulbs, charred carrot and black quinoa, finished with goats cheese cream (V)(gf)
Pan fried hake fillet with asparagus purée, sautéed tender stem broccoli, wild mushrooms and garden peas, accompanied by parmentier potatoes and a creamy parsley and spinach sauce (gf)
Vanilla and Amaretto roasted plums with an orange & cardamom flapjack, lemon cream and Cointreau sauce
Toffee cheesecake on Hobnob base, presented with salted caramel sauce, toffee popcorn and a honeycomb shard
Raspberry mascarpone with vanilla steamed sponge, pistachio crumb, fresh strawberries and a honey drizzle (gf)
Dark chocolate and hazelnut torte with a white chocolate drizzle, brownie ice cream and blueberry coulis