Degustation Menus

Effective from 2018

(V) = Vegetarian. (G) = Gluten free.(V+G) = Vegetarian and gluten free. Please be aware that some items may contain nuts or traces of nuts

Our Executive Head Chef Wayne Turner has compiled two delicious gourmet menus where you will be able to enjoy carefully selected dishes sourced from local producers.

Inclusive of a selection of fresh artisan breads with unsalted butter and Paddy & Scott’s cafetière coffee, Twinings tea and homemade petits fours

These banquets are for a maximum of 40 guests.

 

Degustation menu 1

£65.00 per person

  • Grilled King Shetland scallop, cauliflower purée, red wine syrup (G)
  • Consommé shot (G) Sutton Hoo chicken and thyme OR
    Shetland salmon and dill
  • Seared mackerel fillet smoked mackerel paté, spinach purée, lemon dressing (G)
  • Champagne sorbet
  • Sacombe Hill Farm beef, grilled 6oz tornedo garlic fondant potatoes, Chantenay carrots, spinach, truffle jus (G)
  • Welsh rarebit made with Lincolnshire Poacher and Gruyère cheese, Dijon mustard and cornichons (V)
  • Belgian chocolate and wasabi fondant lime crème fraiche, poppy and sesame wafer

Degustation menu 2

£60.00 per person

  • Tea smoked mackerel with foie gras terrine poached grapes, celery leaves (G)
  • Tomato and basil consommé (G)
  • Shetland salmon and king scallop timbale dill cream sauce (G)
  • Lemon and thyme sorbet
  • Barbary duck seared breast, confit leg rösti potato, spinach, carrot purée, redcurrant jus
  • Cropwell Bishop Stilton toasted sour dough, grape chutney (V)
  • Viennese chocolate torte citrus cream, raspberry coulis
For more information, please email westlodgepark@bealeshotels.co.uk
or call a member of our team on 020 8216 3900.
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