EXPERIENCED : DEDICATED : PERSONAL

Wilton Park undertakes to use the freshest ingredients, using low sodium and fat contents and the healthiest cooking processes wherever possible. We will not knowingly use genetically modified foods.

Menus change daily to reflect the fresh, local produce available from our suppliers. We specifically cater to meet all cultural, religious and dietary requirements.

We aim to keep an exciting wine list, which is updated on a regular basis.

Sample 2008 Menu

STARTERS
Chargrilled Slices of Chicken with Lemon, Paprika and Thyme with Plum and Apple Chutney
Prawns and Crabmeat wrapped in Smoked Salmon & Smoked Halibut on a bed of blanched Beef Tomato with a Ricotta Dressing
Warm Individual Mediterranean Tart of Feta Cheese, Olives, Peppers & Red Onion with a French Cucumber Dressing (V)
Baby Spinach & Buffalo Mozzarella Open Laagne with Sun-blushed Tomato Pesto (V)

MAIN
Roasted Barbary Duck Breast with Apricots, Honey and Grain Mustard
Fillet Steak served on an Open Flat Mushroom with a Confit of Tomato, and a Madeira Jus
Roast Salmon Fillet with fresh Asparagus Spears and Hollandaise Sauce
Roast Vegetable Risotto with Peppers, Courgettes, Onions and Mushrooms (V)

DESSERT
Meringue Roulade filled with fresh Raspberries, Blueberries and Fromage Frais served with a Strawberry Coulis
Brandy Snap Gateau of White Chocolate Ricotta Mousse, accompanied by Dark Chocolate Sauce
Glazed Fresh Lemon Tart with Blackberry Coulis
Profiteroles with Nibbed Almonds, filled with Mocha Cream and a Chocolate Sauce

A full extensive menu is available on request.