Hotels that are inspected by the AA for their level of service and facilities are reflected in the number of stars awarded.Best Western star rating

Dining

SAMPLE MENU

Starters

Chef's pumpkin soup
finished with stilton croutes

Pan fried wood pigeon breast
set on toasted brioche and complimented with a lemon herb dressing and a grape, onion & lemon chutney

Spiced prawn & spiny lobster brushetta
complimented with mixed leaves

Seared asparagus spears
topped with peppered goats cheese and a poached egg

Appertisers
Green & red pepper tapenarde

Champagne sorbet


Mains
Pan fried venison medallions
Set on herb enriched sauteed potatoes and complimented with a chocolate & chilli Sauce

Rolled & poached supreme of chicken
Stuffed with sunblushed tomatoes and fresh basil served on a bed of baby leaf spinach pomme puree and finished with tomato pasatta

Chargrilled tuna supreme
Over fresh tagliatellie and complimented with a thai bisque and julienne peppers

Mediteranean mixed vegetable fritatta
accompanied with a pesto dressed mixed leaf salad

Dessert
Homemade Bailey's cheesecake
set on a sweet oat base and finished with chocolate sauce and physalis

Chefs Apple fritta
complimented with honey drizzled devonshire vanilla icecream

Homemade Mixed berry calafloutis
accompanied with vanilla infused double cream

Brioche apricot and honey bread and butter pudding

dressed with homemade creme anglaise

Cheeses
A selection of english and continental cheeses

served with apple, celery, grapes, an assortment of biscuits and chef's chutney of the day

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