Our TDH menu changes every three months 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 May to 31st July 2018.
Homemade soup of the day with rustic garlic croutons† and baked Mediterranean bread(*)
Poached lemon sole, with sautéed broad beans, garden peas, asparagus, spiced chilli, and watercress, presented with a blackberry compote and toasted pine nuts (gf)
Individual goats cheese crispy filo pastry tart, with fresh thyme, red onion, spinach leaf, butternut squash purée and fresh currants (V)
Beef bresaola accompanied with fresh radish, pickled baby carrot, rocket, manchego cheese, julienne of candied beetroot, red pepper gel and wholegrain mustard dressing†
Chef’s roast of the day served with pomme purée, a selection of vegetables and homemade sauce†
Blackened peppered monkfish tails, with a chorizo, tomato and pearl barley risotto, topped with French trimmed green beans, homemade orange & kumquat marmalade and a drizzle of pea and mint oil
Savoury marrow, carrot and walnut cake, spring greens, sautéed new potatoes, cauliflower and cheese sauce (V)(gf)
Panko breaded Lebanese spiced minced lamb, served with spiced mango sauce, preserved carrot, radish, spring onion, beetroot, cherry tomato and potato salad, finished with cumin infused houmous and warm flat bread
Swiss chocolate ganache scented with Gran Marnier, pistachio sponge, charred orange chocolate soil and jaffa cake ice cream†
Almond frangipane, sweet sugar pastry, raspberry jam and dark chocolate garnish, with toasted almond flakes, white icing, cherries and vanilla ice cream
Mixed berry granola clusters, sweetened honey and blueberry drizzle and strawberry & prosecco sorbet and fresh berry garnish
Chef’s selection of cheese presented with artisan crackers†
(*) Gluten free bread/biscuits available | † Gluten free without this item