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.
Click here to book your dining
WELLAND VALLEY RESTAURANT – Three Courses
Dishes marked (v) can also be served as a vegan option, with some small changes, and all dishes can be served gluten free.
STARTERS
Chargrilled English asparagus on toasted local sourdough, with feta, pea and broad bean salad dressed with a herb and chervil vinaigrette (v)
Tomato and Burrata salad, fresh basil pesto
Smoked salmon, cucumber, fresh dill with lemon and herb creme fraiche
Chicken liver parfait, local chutney with toasted brioche
MAIN COURSES
Cold poached fillet of Salmon, with new potato salad, English asparagus, herb vinaigrette
Cold Rare Roasted slices of prime fillet of beef, whole grain mustard and chive potatoes, horseradish cream, watercress, pickled baby vegetables
Cold pressed ham hock terrine, apple and celeriac remoulade, honey and mustard dressed side salad
Beetroot and walnut salad with warmed goats cheese (v)
DESSERTS
Dark chocolate caramel slice with a light chocolate mousse
Local cheese board
Lemon posset with raspberry, vanilla shortbread
Fresh local strawberries, cream and meringue (v)
WELLAND VALLEY RESTAURANT – Two Courses
Dishes marked (v) can also be served as a vegan option, with some small changes, and all dishes can be served gluten free.
MAIN COURSES
Cold poached fillet of Salmon, with new potato salad, English asparagus, herb vinaigrette
Cold Rare Roasted slices of prime fillet of beef, whole grain mustard and chive potatoes, horseradish cream, watercress, pickled baby vegetables
Cold pressed ham hock terrine, apple and celeriac remoulade, honey and mustard dressed side salad
Beetroot and walnut salad with warmed goats cheese (v)
DESSERTS
Dark chocolate caramel slice with a light chocolate mousse
Local cheese board
Lemon posset with raspberry, vanilla shortbread
Fresh local strawberries, cream and meringue (v)
KITCHEN GARDEN RESTAURANT
Buffet items include:
Garlic and herb chicken skewers, caesar dressing.
Baked honey & mustard glazed ham, piccalilli
Hot smoked salmon, lemon and dill mayo
Goat’s cheese, cherry tomato & basil tart
New potato salad with chive oil & watercress
Rainbow slaw with radish & spring onion
Burrata, heritage tomato, olive & beetroot salad
Charred cauliflower, cous cous, feta & Pomegranate salad
Big green seasonal salad
Selection of local artisan breads & flatbreads
Orange & chocolate cheesecake pots
Lemon & cherry posset with gingerbread crumb
Selection of English cheeses, fruits, chutney & biscuits
Click here to book your dining
