We are very pleased to announce the menus for our restaurants during the long dining interval at Nevill Holt Opera this summer.
If you haven’t yet booked your dining, take a look at the options below. If you have already booked, here is what you can look forward to! If you are dining in the Welland Valley Restaurant, you will be sent details separately about how select your menu choices before the date of the event.
We have also announced our drinks menu which is available for guests to pre-order. This season we are partnering with Louis Roederer and Uppingham Wines, and you can pre-order your drinks here.
Click here to book your dining
WELLAND VALLEY RESTAURANT – Three Courses
STARTERS
English Asparagus, Old Winchester, sugar snap peas, baby marrow, garden herb dressing [v]
Heritage tomatoes, Burrata, Garden nasturtium, basil oil [v]
Smoked salmon, butter lettuce, lemon vinaigrette and rye bread
Chicken Liver pate, port jelly, Baines sourdough
MAIN COURSES
Cold sliced rare, Dry aged Sirloin of beef, heirloom tomato salad, new potatoes, horseradish,
watercress
Cold poached Salmon, English asparagus, wholegrain mustard potatoes, chervil sour cream
Candied Beetroot, orange, black pepper marinated Goat’s cheese, quinoa, spinach [v]
Cold Honey roasted ham, new potatoes, fennel, red cabbage slaw, spinach, piccalilli
DESSERTS
Chocolate Opera cake, Nevill Holt Raspberries [v]
Strawberry trifle [v]
Local artisan cheese board [v]
Yorkshire forced rhubarb Eton Mess [v]
Dishes can be altered to suit dietary requirements and allergens.
WELLAND VALLEY RESTAURANT – Two Courses
MAIN COURSES
Cold sliced rare, Dry aged Sirloin of beef, heirloom tomato salad, new potatoes, horseradish,
watercress
Cold poached Salmon, English asparagus, wholegrain mustard potatoes, chervil sour cream
Candied Beetroot, orange, black pepper marinated Goat’s cheese, quinoa, spinach [v]
Cold Honey roasted ham, new potatoes, fennel, red cabbage slaw, spinach, piccalilli
DESSERTS
Chocolate Opera cake, Nevill Holt Raspberries [v]
Strawberry trifle [v]
Local artisan cheese board [v]
Yorkshire forced rhubarb Eton Mess [v]
WELLAND VALLEY RESTAURANT – Afternoon Tea
A SELECTION OF FINGER SANDWICHES
Nevill Holt Coronation Chicken
Rare Roast Beef and Horseradish
Lincolnshire Poacher with Tomato Chutney [v]
Cucumber with Cream Cheese, Dill and Garden Chives [v]
Nevill Holt Egg Mayonnaise [v]
SAVOURY BITES
Salmon, Leek, Dill and Crème Fraiche Tartlet
Coronation Quiche [v]
A SELECTION OF SIGNATURE CAKES AND TREATS
Baked Raisin and Plain Scones with Cornish Clotted Cream and Strawberry Preserve [v]
Baines Battenberg [v]
Lemon and Elderflower Slice
Chocolate and Hazelnut praline Slice [v]
Strawberry and Rose Victoria [v]
Viennese Whirls
KITCHEN GARDEN RESTAURANT
THE LAND
Nelsons cocktail sausage rolls
Farmhouse Brixworth pate, apple cider chutney
Baked honey glazed ham, piccalilli
Marinated Nevill Holt chicken breast
THE SEA
Roast salmon fillets with lemon, caper and dill yoghurt
THE EARTH
The Coronation Quiche
Grilled Nevill Holt heritage beetroot, picked red onion
New potatoes with a spring onion, whole grain mustard and sour cream
English asparagus, Old Winchester, sugar snap peas, baby marrow, garden herb dressing
Radish, fennel, red cabbage slaw
Nevill Holt tomatoes & basil
Baines selection of artisan breads and local butter
DESSERT PLATTERS
Strawberries and cream
Baines Bakewell tart
Lemon posset
Selection of English cheeses, fruits, chutney and biscuits