The menu, which is available from March 17th, showcases the best of British produce, with a focus on ingredients that are at their prime during the Spring season. From light and refreshing salads to hearty mains, there’s something for everyone on the new menu.
To start, diners can choose from a selection of appetisers such as the delicious Butternut Soup or the refreshing Whipped Roquefort and Leek Salad. For the main course, there are plenty of tempting options including the Skrei Cod Fillet with purple sprouting broccoli and chive butter sauce or the Salmon and Haddock fishcake with a Hertfordshire free range egg, hollandaise and spinach. Vegetarians will also be delighted to see the Sweet Potato and Cauliflower Keralan Curry as one of the options.
If you have a sweet tooth, the dessert menu is sure to satisfy your cravings. The Lemon Tart is a light and tangy option while the blood orange and gingerbread sundae is the perfect indulgent treat. If you prefer a cheeseboard to finish, then the selection of British and European cheeses will not disappoint.
West Lodge Park’s head chef, Wayne Turner, said: “We’re thrilled to be launching our new Spring menu. We’ve worked hard to create dishes that celebrate the best of seasonal ingredients and showcase the talents of our kitchen team. We’re confident that our diners will love the new menu as much as we do.”
The Mary Beale restaurant has a reputation for serving exceptional food, and this new menu is no exception. With the arrival of Spring, it’s the perfect time to head to West Lodge Park and sample their latest culinary delights. The restaurant is open for lunch and dinner, and diners can also enjoy Afternoon Tea or Sunday lunch in the beautiful surroundings of the hotel.
To make a reservation and view the full Spring menu, visit the West Lodge Park website and book your table today..