Afternoon Tea In The Conservatory - Pełne menu

An unpasteurised cow's milk cheese. A mould-ripened soft cheese, with a yellow interior. The rind is a grey/rust colour and the cheese itself is runny, buttery and lightly salty towards the outside, with a firmer consistency and more acidic flavour toward

Vodka Coffee Liqueur Espresso Sugar Syrup

Classic Afternoon Tea 125ml glass of Prosecco

Meringue Chantilly Cream Strawberry Mint Compote

Classic Afternoon Tea 125ml glass of Champagne

Feta Cheese Cucumber Tomato Olives Red Onion Baby Leaves Balsamic Vinaigrette

White Fish Crispy Batter Cumin Seeds

Sautéed New Potatoes Fine Beans Peppers Coriander Red Wine Reduction

Stuffed Crust Tomato Sauce Monterey Jack Cheddar Emmental Mozzarella

Roasted Peppers Tortilla Wraps Sour Cream Salsa Guacamo

Gherkin Burger Relish Lettuce Mayonnaise Beef Tomato

Baby Gem Parmesan Anchovies Croutons Boiled Egg Caesar Dressing

Cherry Tomato Bocconcini Mozzarella Rocket Balsamic

Sweet Chilli Mayonnaise Apple Slaw

Apple Slaw

Lamb mince Indian spices

Juice Cereal Croissant Ham Cheese Toast Butter Preserves Tea or Coffee

Prawns Yoghurt Peppercorns

Cottage Cheese Saffron Fresh Herbs

In 1994, Baron Pouget first developed the recipe for Oxford Blue which, over a period of time, was adjusted and refined to its present form: a creamy semi-soft blue cheese

Spinach Ricotta Cannelloni Tomato Cheese Glaze. Served with Mixed Side Salad

Onion Bhaji Mini Vegetable Samosa Panner Tikka Veg Manchurian Mint Yoghurt and Mango Chutney

Creamy Chive Sauce Garlic Ciabatta Bread

Aged Parmesan Garlic Ciabatta Bread

Long Grain Rice Sour Cream Jalapeños

Roasted Butter Nut Squash Sage Onion Cream Sauce Crispy Rocket

Mild Whole Black Lentils Tomato Cream

Mixed Vegetables Mild Chilli Sauce

Chicken Indian spices

Slow Cooked Pork Belly Mash Potato Red Onion Sauce

Peanut Sauce

Pickled Cucumber Ribbons Sour Dough Crisps

Braised Red Cabbage Dauphinoise Potato

Garlic Butter Red Onion Jam

Cumberland Sausage Green Beans Mashed Potato Red Onion Gravy

Smoked Salmon Cream Cheese Black Pepper

Roasted Ham Dijon Mustard

Stuffed Crust Tomato Sauce Mozzarella Chicken

Choose from: Maple Syrup Berry Compote

Pouring Cream

Chocolate Sauce Brownie Pieces Chocolate Chips Vanilla Ice Cream Whipped Cream

Butterscotch Sauce Vanilla Ice Cream

Choose 2 from: Streaky Bacon Pork Sausage Fried Egg

Gherkin Burger Relish Lettuce Mayonnaise Beef Tomato

Spiced Captain Morgan's BBQ Sauce

Half Roasted Chicken Apple Slaw French Fries

Beer Battered Cod Hand Cut Chips Mushy Peas Tartare Sauce

Cheddar Cheese Branston Pickle Tomato

Light and zesty goat's milk log rolled in ash, the traditional covering for young goat's cheese. Made by Chris Moody in the village of Landford in Wiltshire

Chicken Mint Basil Green Chilli

Chargrilled Streaky Bacon Lettuce Mayonnaise Tomato

Fish Tartare Sauce Baby Gem Lettuce

Grilled Chicken Streaky Bacon Fried Egg Tomato Lettuce Mayonnaise

Enjoy overnight accommodation in one of our luxurious bedrooms, full English Breakfast, a superb 3 course Set Menu Dinner in the AA Rosette Glaze Restaurant and a 25-minute Spa Treatment each. Per room, per night

An ideal introduction to the delights on offer at the Quad Club Spa Wellness. This Spa package entitles you to full use of all the Club's leisure facilities with a 25 minute Spa Treatment of your choice and 2 Course Lunch in the Aqua Bar

Capers Shallot Pickled Cucumber Lemon Dill Crème Fraiche. Served with Artisan Bread

Prosciutto Ham Milano Salami Chorizo Sun Dried Tomatoes Spiced Fruit Chutney. Served with Artisan Bread

Portobello Mushroom Slow Roasted Tomato French Fries

Portobello Mushroom Slow Roasted Tomato French Fries

Portobello Mushroom Slow Roasted Tomato French Fries

Jasmine Silver Needle Jade Sword Green Tea English Breakfast Earl Grey Peppermint Leaf Lemongrass Ginger Chamomile Flowers

Ham Hen's Eggs Hollandaise English Muffin

Lettuce Tomatoes Olives Boiled Egg French Beans Anchovies French Dressing

Gherkin Burger Relish Lettuce Mayonnaise Beef Tomato

Cajun Cous Cous Mixed Baby Leaves

Sweet delicate sheep's milk cheese made by Anne and Andy Wigmore of Reading, Berkshire

Award winning cheese with a long-tasting nutty and sweet milky flavour

A hard-pressed cheese made from unpasteurised Ewe's milk, fully matured for six months with a natural rind. Well-developed nutty flavour similar to Parmesan

The deep yellow, moist interior is spread with dark blue. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheeses

Fruit Sorbet

Scones Clotted Cream Jam. Add choice of Tea

Egg Mayonnaise Rocket