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The Championships Wimbledon 2018

 

Wingfield Restaurant

Starters


Poached Salmon with Courgetti (GF)
Lemon Ricotta and Mint Salad


Melon, Heritage Tomato and Blackcombe Ham (GF)
Mint and honey dressing


Pickled Vegetables (GF, V)
Herbs and Sussex blue crumble


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Served Hot
 

Chargrilled Beef Sirloin with Turmeric-Carrot Puree (GF)
Tender stem broccoli and pommes Parisienne


Salted Cod with Crushed Potatoes
Chorizo, tomato and thyme vinaigrette


Spinach, Feta and Pumpkin Parcel (V)
On a bed of spinach with kale and pumpkin puree



Served Cold


Fillet of Mackerel, Shaved Fennel Salad and a Soy Lime Glaze


Vegetarian Scotch Egg (V)
Roasted yellow and green courgette, tahini and herb salad

Enhance Your Main Course
Half Lobster * with a Tomato, Herb and Sherry Dressing

New potato and shallot salad and Wimbledon salad
*Sourced from the Marine Stewardship Council who regulate and certify sustainable seafood
£11.00 supplement

 
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Desserts
 
Strawberry and Cream with White Chocolate (V)
Chocolate and Hazelnut Tart (V)
Salted caramel and mascarpone mousse


Pear Mousse (V)
Honeycomb, pear gel and raspberries

 
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Freshly Brewed Lavazza Coffee

Complimentary Wine and Mineral Water

Valdivieso Sauvignon Blanc – Chile
Valdivieso Cabernet Sauvignon - Chile
Valdivieso Rose - Chile

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£72.00 per person

A 10% optional gratuity will be added to the bill


GF - Gluten Free, V - Vegetarian.
Full allergen advice available on request


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