Overview
Sample menu
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The Vyse Room Seasonal Menu
To BeginRoasted pumpkin & butternut squash soup
Rabbit & bacon terrine, pickled cucumber & toast
Spinach, wild mushroom & Oxford Blue roulade
Breast of wood pigeon, shaved beetroot, red onion & basil
Smoked pheasant, fine beans & dandelion salad
Portland crab, toast & peach salad
Stoke Place smoked salmon, crumpets & horseradish cream
Steamed mussels, organic cider & crusty bread
Main courses
Bosworth Ash & red pepper tart
Beer battered Pollock, hand cut chips & tartare suace
Whole baked red mullet, shaved fennel, lemon & olive oil
Gressingham duck & butter bean cassoulet
Loin of Berkshire pork, curly kale, prunes & apple brandy
Steak & kidney pudding
Skate, capers & black butter
Roasted saddle of venison, beetroot rosti & wild mushroom jus
Please ask for our daily local game & beef dishes from Windsor Farm shop, reared on the Royal Estates.
Side orders
Anya potatoes
mustard mash
hand cut chips
green salad
Kingcup Farm vegetables (from a small farm in Denham, ask for today's selection)
Pudding
Gooseberry Eton Mess
Baked Apple Charlotte, apricot sauce
Dark chocolate & rum truffle torte, cherry ice cream
Cambridge burnt cream, biscuits
Steamed treacle sponge & custard
Sticky toffee pudding, toffee ice cream
Local cheeses, quince jelly & oat biscuits
