Dinner Menu

Evening reservations can be made on a Wednesday and Thursday. Reservation times start from 6.30pm, 6.45pm and 7pm. However, these times do vary for some themed events so pleased check at the time of booking. Our TDH menu is priced at £15.95 per person, the price includes a 3 course meal followed by Tea or Coffee.


Wednesday 28th February

TDH Menu

Starters

Roasted Red Pepper Soup with Pest Palmier

Deep-Fried Brie with Fruity apple, Sultana Chutney and Rocket Salad and a Balsamic Swirl

Smoked Salmon and Haddock Terrine with Mixed Leaf Piccalilli and Toasted Baguette Croute

Main Courses

Roast Loin of Lamb with a Sloe Gin and Berry Glaze

Seafood Fritto Misto with a Chilli and Lemon Mayonnaise Sauce and Hand Cut Chips

Wild Mushroom Stroganoff and Herby Rice Timbale

Desserts

Baileys Cheesecake with Caramel Sauce and Chantilly Cream

Jam Roly poly with Custard

Millionaire Shortbread ‘our way’ (Shortbread biscuits with chocolate mousse and toffee ice cream; orange sticky toffee pudding)


Wednesday 7th and Thursday 8th March

Wine and Cheese Evening £25 per person

Starter

Selection of Cheese and Cold Meats with Humous, Vine Tomatoes, Olives and Roasted Garlic

Intermediate

Broccoli and Stilton Soup with Ciabatta Encroute

Main Course

Goats Cheese and Tarragon Stuffed Pork Loin with Potato Rosti, Caraway Carrots with Berry Emulsion and a Cheese Beignet

Vegetarian Option: Ricotta and Vegetable Stuffed Parcel with Rosti Potato, Caraway Carrots and Red Pepper Coulis

Dessert

Trio of Desserts; Classic Tiramisu; Baked Raspberry and Lemon Cheesecake with Raspberry Ice Cream; Goats Cheese Pannacotta with Crispy Ricotta and Basil Filo Roll

To Finish

Fruit Cake with Wenslydale Cheese

A selected wine will be chosen to accompany each dish, finishing with a port alongside the dessert choice. The £25 per person includes all of the above.


Thursday 15th March

TDH Menu

Starters

Goat’s Cheese and Tomato Tart with a Red Onion Chutney and Mixed Leaf Salad

Puree of Leek and Potato Soup

Sweet Chilli Salmon Skewers with an Asian Style Coleslaw

Main Courses

Slow Roast Pork Belly, Black Pudding, Glazed Apples and Wholegrain Mustard Mash

Coq au Vin served with Fondant Potatoes, Courgette Provençale and Glazed Carrots

Tofu, Vegetable and Cashew Stir Fry, topped with Crispy Seaweed

Desserts

Selection of Chef’s Desserts: White Chocolate and Baileys Mousse; Passion Fruit Cheesecake; Vanilla Ice Cream and Fresh Fruit Tart

Apple and Cinnamon Pecan Crumble Tart with Custard

Homemade Profiteroles with Fresh Cream and Chocolate Sauce


Thursday 29th March

Fish 6 Course Set Menu

First Course:

Seafood Chowder with Chives

Second Course:

Smoked Mackerel and Chive Pate, with Lemon Mayonnaise and Crispy Green Salad

Third Course:

Cod, Chorizo and Butter Bean Casserole, topped with Crispy Pomme Paille

Fourth Course:

Lemon Sorbet

Fifth Course:

Pan Fried Seabass with Sauté New Potatoes, Pea, Broad Bean and Warm Fennel Salad in a White Cream Sauce

Final Course:

Warm Coconut Tart with Spiced Rum Pineapples


Wednesday 18th and Thursday 19th April

Titanic 4 Course Set Menu

First Course:

Potage St Germain with Herb Croutons

Second Course:

Poached Salmon with Mousseline Sauce, Cucumber and Salmon Roe

Third course:

Roast Sirloin of Beef Forestiere, Chateau Potatoes and Glazed Vegetables

Final Course:

Chocolate Painted Eclairs with French Vanilla Cream and Caramel Ice Cream


Wednesday 25th and Thursday 26th April

English 6 Course Set Menu

Wednesday 2nd and Thursday 3rd May

TDH Menu

Wednesday 9th May

Carvey Menu

Wednesday 16th and Thursday 17th May

TDH Menu

Wednesday 23rd and Thursday 24th May

TDH Celeb Chef

Wednesday 6th and Thursday 7th June

Waterloo 4 Course Set Menu



Bookings now being taken