OUR MENUS

RESERVATION TIMES

LUNCH
Monday – Sunday 12.15pm-2pm

DINNER
Monday – Sunday 6pm-8.30pm

TRINITY - LUNCH MENU
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Trinity Lunch Menu

February

First

Yellowfin Tuna Crudo, Avocado, XO Dressing

Galantine of Game, Celeriac, Walnut and Pear

Cornish Mackerel, Beetroot, Horseradish, Buttermilk

Winter Vegetable Salad, Jerusalem Artichoke and Black Truffle

Trinity Beef Tartare 15 supp

Second

Red Prawn Ravioli, Prawn Bisque, Sea Vegetables

A Vol-Au-Vent of Aged Comté, Roscoff Onions and Thyme

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Pot Roast Quail, Potato and Chanterelle Dumpling, Sauce Albufera

Third

Scottish Cod, Brandade, Potted Shrimp Hollandaise

Roast English Duck, January King Cabbage, Persimmon

Game Daily with Spiced Pear and Caramelised Cauliflower

Rib of Cumbrian Beef, Artichoke Lyonnaise, Smoked Bone Marrow

Fourth

A Selection of Seasonal Cheese, Baguette and Tea-Soaked Prune

Fifth

Salted Caramel Custard Tart

       Clapham Honey Souffle, Beeswax Ice Cream

Yorkshire Rhubarb Savarin, Vanilla Chantilly

Amedei Chocolate Millefeuille, Piedmont Hazelnut

3 Courses 70

4 Courses 90

5 Courses 100

 

Still and Sparkling Water 5  

TRINITY - DINNER MENU
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Trinity Dinner Menu

February

First

Yellowfin Tuna Crudo, Avocado, XO Dressing

Galantine of Game, Celeriac, Walnut and Pear

Cornish Mackerel, Beetroot, Horseradish, Buttermilk

Winter Vegetable Salad, Jerusalem Artichoke and Black Truffle

Trinity Beef Tartare 15 supp

Second

Red Prawn Ravioli, Prawn Bisque, Sea Vegetables

A Vol-Au-Vent of Aged Comté, Roscoff Onions and Thyme

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Pot Roast Quail, Potato and Chanterelle Dumpling, Sauce Albufera

Third

Scottish Cod, Brandade, Potted Shrimp Hollandaise

Roast English Duck, January King Cabbage, Persimmon

Game Daily with Spiced Pear and Caramelised Cauliflower

Rib of Cumbrian Beef, Artichoke Lyonnaise, Smoked Bone Marrow

Fourth

A Selection of Seasonal Cheese, Baguette and Tea-Soaked Prune

Fifth

Salted Caramel Custard Tart

       Clapham Honey Souffle, Beeswax Ice Cream

Yorkshire Rhubarb Savarin, Vanilla Chantilly

Amedei Chocolate Millefeuille, Piedmont Hazelnut

4 Courses 90

5 Courses 100

 

Still and Sparkling Water 5