MAIN COURSES*
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| John Dory Fillet, roast cauliflower purée, brown butter, smoked eel |
£30.00 |
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| Line Caught Sea Bass, red pepper purée, saffron sauce, black olive |
£36.00 |
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| Poached Turbot, lemon thyme, lemon gnocchi, pink fir apple potato |
£35.00 |
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| Smoked Sirloin of Swaledale Beef, bone marrow, Guinness braised beef shin, smoked ratte potato purée |
£40.00 |
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Marinated Anjou Pigeon, poached in cinnamon and coffee,
pigeon confit and mint croquette |
£35.00 |
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| Loin of Rhug Estate Lamb, marinated in ewes cheese, aligot potato, dried green olive |
£35.00 |
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*Sample menu, menu is subject to change
All Prices are inclusive of VAT and exclude 12.5% optional service charge. |
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TOM’S CLASSICS
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Roast Sea Bass, Hermitage tomatoes, confit cherry tomatoes, basil oil
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£25.00 |
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| Devon Rose Roast Suckling Pig, apple shallot sauce (for two) |
£32.00pp |
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| Roast Higher Fingle Farm Duck (for two) |
£35.00pp |
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| Roast Rack of Rhug Estate Lamb, roast garlic, red pepper |
£35.00 |
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| Roast Irish Rose Veal Chop, lemon mash |
£35.00 |
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| Slow Roast Swaledale Chicken, braised shallot, pine nut brown butter |
£35.00 |
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| SIDE DISHES |
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| Lemon Mash |
£4.00 |
| Braised Saffron Fennel, roast red pepper, basil |
£4.50 |
| Sliced Artichoke, thyme, Iberico ham |
£5.50 |
| Roast Baby Gem Lettuce, truffle honey |
£4.50 |
| Girolle Mushrooms, baby spinach |
£6.50 |
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