The Oak Bistro Menu

sautéed in shallots, white wine and garlic

with pea puree, micro salad, balsamic reduction and parsnip crisps

with sun blushed tomatoes, walnuts and a honey & mustard dressing

with mild mustard and apple compote

with tomato & rocket salad, balsamic & grain mustard mayo

with pickled gherkins, salsa verdé & toasted brioche

with custard

with white chocolate ice cream

cinnamon mascarpone & toffee sauce

(Passion Fruit, Lime & Raspberry)

with celery, grapes, chutney and water biscuits

with mashed potato, carrots and rosemary jus

with truffle butter, French fries and mixed leaf salad

with mashed potato, braised red cabbage and red wine jus

with Mediterranean vegetables, roasted red pepper dressing & salsa verde

with potato cake, parsnip puree, spinach & sugar snap peas

with black truffle, exotic mushrooms & sun blushed tomatoes

with lightly spiced tomato & Provencal vegetable ragu and a cucumber and rocket salad