This Mother's Day you can enjoy a lovely leisurely lunch at Wild Thyme with the family. Nick has picked some of his favourites from the new Spring Menu together with some guest dishes to offer a sumptious Sunday feast. Lunch will be served between midday and 3pm and early booking is recommended to avoid dissappointment.
| Starters | |
| Puree of Jerusalem artichoke soup, garlic crisps | |
| Upton smoked salmon & trout, horseradish cream, quails egg salad | |
| Potted pork, foie gras & venison terrine, apple chutney, toasted brioche | |
| Double baked goat’s cheese soufflé, gold beetroot, red onion marmalade, toasted hazelnuts | |
| Main Courses | |
| Pan roasted organically reared Duns Tew dexter rib steak, its own faggot, seared foie gras, rosti potato, glazed vegetables, red wine jus | |
| Tray baked whole Cornish lemon sole, lime & sea salt, Lyonnais potatoes, spring greens | |
| Springfields farm free range chicken breast en crepenette, mash potato, roast root vegetables, glazed vegetables & morels, chicken & tarragon veloute | |
| Baked spinach & pecorino tartlet, dauphinios, purple sprouting broccoli | |
| Puddings | |
| Rhubarb, rhubarb, rhubarb; crumble, ice cream, brulee | |
| Chocolate fondant, ginger ice cream, peanut brittle | |
| Spiced poached pear, rice pudding, panatone ice cream | |
| Local cheeses, quince chutney, biscuits | |