Tink's

Peligrino.

Selection of house made duck pork terrine, chicken liver pear plate, saxelby cheeses (blue, smoked cheddar, raw sheep's milk) house made pickled beets and fig jam.

Duck crackling tatertots, sour cream onion dip and pumpkin pickles.

Roasted beets, herbed goat cheese, green apple slaw, toasted almonds hazelnut vinaigrette.

Pei mussels, curry, coconut milk, shallots, fennel, kaffir lime and grilled ciabatta.

Sushi grade tuna, red miso, sriracha, fennel, leeks and tuna mayo.

Pan fried tofu, homemade sweet and sour Szechuan sauce, Leeds, red cabbage and sesame seeds.

Stone ground grits, cheddar, Gruyere, garlic shrimp and lemon.

Chinese five spice cured roasted pork, belly, leeks, cabbage, cilantro and lemon tamari vinaigrette.

Gruyere, sharp, cjeddar, Gouda, onion, jam, pickled pumpkin, pan d'avigon, rosemary shoestring fries.

Pretzel crusted bone in organic chicken, dill pickles and chipotle honey.

Raised sirloin, carrots, celery, leeks, drizzled with Cabernet grape sauce, parmigiano and thyme.

Tink's cheese sauce.

Cremini mushrooms, roasted brussel sprouts, sage brown butter and shaved parmigiano.

Tink's cheese sauce, onion, jam, pickles, cherry tomato, shoestring fries and rosemary salt.

Braised pork butt, chocolate mole sauce and purple cabbage slaw.

Organic chicken, leeks, carrots, butternut squash, potatoes, green peas and puff pastry.