Spring & Summer Menus

Spring Menus

Menu C at 70.00

Salad of English asparagus, wild mushrooms, quails egg and herb cress

***

Poached Dover sole fillet and native lobster, grapes, new season onions and tarragon sauce

Buturred spinach and new potatoes

***

Rhubarb and orange sherry trifle

***

Coffee and sweetmeats

Menu D at 65.00

Smoked salmon with Secrett's farm beetroots and chives

***

Grilled cutlet of veal with asparagus, morel and grain mustard sauce

Courgette with confit onions and croquette potatoes

***

Chocolate tart with vanilla ice cream and pistachio sauce

***

Coffee and sweetmeats

Summer Menus

Menu E at 65.00

Terrine of duck, pork and foie gras with Wiltons chutney

***

Atlantic sea bass, braised fennel, black olives and dill

Green beans and braised new potatoes

***

Summer pudding and vanilla cream

***

Coffee and sweetmeats

Menu F at 75.00

Salad of Scottish lobster, celeriac, courgette and tamarind

***

Breast of corn fed chicken and red pepper stew, port sauce

Sugar snap peas and a confit chicken anna potato

***

Crisp puff pastry with fresh rasberries and custard cream

***

Coffee and sweetmeats

Supplementary courses

Soups

Pink Paris mushroom soup 10.00

Sweet pea and mint soup 10.00

Cream of cauliflower soup 10.00

Wiltons classic fish soup 11.00

Fish and shellfish

Langoustine cocktail 32.00

Seared scallops with wild mushrooms, bacon and red wine sauce 21.00

Gratin of seafood with basil, tomato and fennel 22.00

Half Scottish lobster thermidor 30.00

Cheeses

Baked Tunworth cheese with truffle served with piccalilli and chutney (serves 2) 26.00

Stilton and pear tart with rocket salad 11.00

Warm goats cheese and pineapple chutney 11.00

Wiltons Welsh rarebit 11.00

Sorbets

Mango sorbet

Lemon sorbet

Mint sorbet

Raspberry sorbet

All served with almond biscuit 10.00

Prices include Value Added Tax

A discretionary service charge of 12.5% will be added to the bill

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