AN autumn menu of smoked, steamed and spiced dishes, has been unveiled at one of the North East’s leading hotels.
Diners at Wynyard Hall Hotel and Spa, Tees Valley, can enjoy some of the season’s most popular ingredients with a new Brasserie menu, served at the informal, outdoor Terrace, overlooking the grounds.
In the coming weeks, a choice of starters, main courses, lighter options and desserts will be on offer, alongside an extensive drinks menu, including punch bowls of warming drinks, such as Daniel’s Swedish Glögg – created to a family recipe – and Winter Pimm’s Punch.
Starters will include venison and pork Scotch egg with Cumberland sauce, cured duck salad with baby pears and smoked salmon with boiled quail’s eggs, shaved fennel and wild radish.
Diners can then choose a main dish – such as steamed Shetland mussels in a Thai broth, spiced lamb massaman curry with coconut and roasted peanuts or a Wynyard burger with Applewood cheddar, pancetta and chunky chips.
Lighter options include an open, free range chicken and avocado club sandwich or roasted Mediterranean vegetable wrap with hummus and vegetable crisps.
These can be rounded off with desserts such as lemon meringue tart with raspberry sorbet, passion fruit and ginger panna cotta and plum and grenadine burnt crème with honeycomb and jam.
The Brasserie menu will be served daily from midday until 2.30pm and from 5.30pm until 9.30pm and starters are priced from £6, main courses from £13 and desserts from £5.
For further information call 01740 665406 or email events@wynyardhall.co.uk.