Main Menu
Our main menu showcases the best of what’s in season right now, and the rich variety of produce grown right here in Berkshire. It’s where you’ll find some of our best-known dishes, celebrating the art of traditional cooking.
Please note, ingredients and dishes are subject to change.
Starters
GOATS CHEESE MOUSSE
Beetroot, poached quince, hazelnut crumb (V) – 17
ROASTED ORKNEY SCALLOPS
Pork cheek fritter, crackling, Yorkshire rhubarb, pea shoot salad – 31
DUCK TERRINE
Blood orange, cinnamon cruffin, watercress – 18
CRAB RAVIOLO
Shellfish bisque, caviar, pink grapefruit, kohlrabi, Woodspeen oil – 28
TRUFFLE MUSHROOM RISOTTO
Chanterelles, crispy maitake, aged balsamic (V) – 21
WOODSPEEN MILLE FEUILLE
Coronation chicken, coriander, cauliflower, raisin and capers, almond -19
Mains
WILD HALIBUT
Woodspeen black pudding, creamed leeks, truffle croquette and oyster mushroom – 38
FILLET OF BEEF `ROSSINI`
Smooth Woodspeen pate, pickled onion, truffle spinach, port wine sauce – 49
SQUASH FREGOLA
Crumbled feta, mint, pumpkin seed dressing, harissa emulsion, radicchio (V) – 28
GUINEA FOWL BREAST
Berkshire pancetta crisps, borlotti bean puree, cauliflower, morel mushroom sauce – 36
CORNISH COD
Tempura cod cheek, ratte potato, wilted sea beet and pickled fennel – 34
ANGUS RIBEYE STEAK
Portobello mushroom ragu, beef fat triple cooked chips, green peppercorn sauce – 45
PITHIVIER
Celeriac and truffle, purple sprouting, blue cheese sauce (V) – 29
To Share
BEEF FILLET WELLINGTON
Mushroom bordelaise, truffle potato dauphinoise, creamed leeks, truffle red wine sauce – 125
MONKFISH TAIL WRAPPED IN PANCETTA
“Woodspeen fish pie and tartar sauce”, purple sprouting broccoli, capers and raisins – 95
(V) Please note that this dish can be altered to suit vegetarians.
Please let us know if you have any dietary requirements or intolerances.
A discretionary service charge of 10% will be added to your final bill.
The dishes may be altered on the time of your booking due to seasonality