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 10th and Thursday 11th January

2 Dine for £25

Starters

Ballotine of Quail with Red Onion Chutney with Mixed Leaf Crostini

Sweet Potato and Coconut Soup with Curried Spices, Coriander and Cream Swirl

Aubergine and Haloumi Skewers with a Tzatziki dressing

Main Course

Cajun Spiced Salmon Supreme served with Coriander Rice and an avocado and Tomato Salsa

Roast Sirloin of Beef with Yorkshire Pudding and Horseradish Pom Puree

Leek Stuffed Mushrooms with a Herb Crust, Ratatouille, Fondant Potato and Spiced Tomato Coulis

Desserts

Duo of chocolate: White Chocolate and Baileys Mousse; Griotinne Cherry Chocolate Fondant and Orange Scented Ice Cream

Passion Fruit Cheesecake and Mango Coulis


Wednesday 17th January

TDH Menu

Starters

Game Terrine with Pickled Red Cabbage

Cream of Vegetable Soup with Ciabatta Croutons

Cherry Tomato and Feta Pesto Filo Tartlet with Mixed Leaf and a Balsamic Glaze

Main Courses

Lamb Loin with Fondant Potato, Wild Mushrooms, Caramelised Shallots and a Mint Jus

Teriyaki Salmon Supreme with Pak Choi and Stir Fried Vegetables (oyster sauce)

Quorn Meatballs and Spaghetti with Tomato and Balsamic Sauce

Desserts

Apple Charlotte with Cinnamon Ice Cream and Mini Lemon Cheesecake (apple flower crisps), Blackberry Compote, Sorrel

Raspberry Jam Sponge with Crème Anglaise


Thursday 25th January

Burns Night

First Course:

Scotch Broth

Second Course:

Haggis, Tatties, Neeps served with Oatcakes

Third Course:

Hot Toddy Chicken with Pancetta, Clapshot, Stuffed Cabbage and Honey Roast Root Vegetables

Choice of Desserts

Choice of:

Cranachan with Raspberries

Scotch Pancakes Stacked with a Drambuie, Sultana, Apple and Honey Compote

Cloute Dumpling with Cinnamon Spiced Custard


Wednesday 31st January and Thursday 1st February

TDH Menu

Starters

Caramelised Red Onion and Goats Cheese Tartlet with Peppered Rocket Leaf and Balsamic Glaze

Cream of Broccoli and Stilton Soup with Parsley

Grilled Lemon and Garlic Seabass with Parmesan Risotto

Main Courses

Honey Glazed Lamb Shank with Minted Mash and Redcurrant Jus

Chicken Bhuna Supreme with Cumin Spiced Fondant Potato Saffron Cream Sauce

Stuffed Baked Aubergine with Mediterranean Cous Cous

Desserts

Black Forest Gateau

Banoffee Pie


Wednesday 7th and Thursday 8th February

TDH Menu

Wednesday 28th February and Thursday 1st March

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


Wednesday 7th and Thursday 8th March

Wine and Cheese Menu

Wednesday 14th and Thursday 15th March

TDH Menu

Wednesday 28th and 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

We are fully booked for our Christmas Dinner Menu