Available from April, the Spring menu offers a variety of options, from light and refreshing salads to hearty mains. The menu starts with a selection of appetisers, including the delicious spinach and ricotta ravioli and juicy potted shrimps. For the main course, diners can indulge in tempting options like the roast monkfish tail with saffron risoni, courgette, toasted garlic, baby spinach or the Coq au Riesling with new potatoes, pickled grapes, and crisp chicken skin. The Korean fried halloumi burger is also a great option for vegetarians.
Dessert lovers will be spoilt for choice with the warm coconut rice Pudding, mango, and pineapple compote with lemon sorbet or the indulgent red cherry cheesecake. If you prefer cheese, the selection of British and European cheeses will not disappoint.
According to Wayne Turner, the head chef at West Lodge Park, “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 at West Lodge Park is renowned for serving exceptional food, and this new menu is no exception. With the Spring season in full swing, it’s the perfect time to experience the latest culinary delights. The restaurant is open for lunch and dinner, and you can also enjoy Afternoon Tea or Sunday lunch in the beautiful surroundings of the hotel.