Wynyard Hall Hotel and Spa, Tees Valley, has unveiled a Brasserie menu, created by the chefs from its renowned Wellington Restaurant and served at the informal, outdoor Terrace, overlooking acres of landscaped parkland.
Throughout the summer, a choice of starters, main courses, lighter options and desserts will be on offer, alongside an extensive drinks menu, including punch bowls of seasonal cocktails such as Pimm’s, or gin with elderflower, apple and cherry.
Starters will include proscuitto and duck egg with wild rocket and radish salad, tuna carpaccio with olives, marinated artichokes and baby capers and smoked chicken arancini with parmesan and harissa aioli.
Diners can then choose a main dish – such as steamed Shetland mussels in a cider broth or a Wynyard burger with Applewood cheddar, pancetta and chunky chips – or a lighter option of chicken and avocado club sandwich or roasted Mediterranean vegetable wrap with hummus and vegetable crisps.
To finish with, desserts include 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 at £8, main courses from £13 and desserts from £5.
For further information call 01740 665406 or email firstname.lastname@example.org.