The Birch at Woburn

with saffron emulsion, air dried cherry tomatoes and baby beetroot

with truffle and Madeira mayonnaise and wild rocket salad

in a roasted garlic and parsley cream, served on a toasted English muffin

with baby herb salad and chive oil

with poached quail eggs and a pink grapefruit hollandaise

with toasted rye bread, home pickled vegetables, caper berries, shallot and rocket salad

filled with dried apricots and prunes, served with wholegrain mustard creamed potatoes, steamed pak choi and cider jus

roasted breast of free range chicken and braised leg coq au vin, served with celeriac puree, young carrots and Parisienne potatoes

with sautéed potatoes, orange braised chicory and steamed asparagus

with summer greens, dauphinoise potatoes and sour cherry jus

a selection of fresh small dishes. Please ask your server for today's dishes

with sweet potato rosti, shallot puree, baby beetroot and a redcurrant and juniper jus

with rosemary gratin potatoes, wilted spinach and a pea, mint and leek fricasse

with mango salsa and burnt lemon wedge

with accompanying sauce

pickled red onions, mixed leaf & basil salad

A selection of freshly made desserts available

served gluten free bread and mustard dressed salad

served with lemon and herb aioli and gluten free bread

with rocket and baby basil salad

2 or 3 whole crevettes cooked in lemon butter, served with baby leaves and a tomato and mango salsa

served with colcannon mash and sage butter

with soft fried egg, air dried plum tomatoes, fresh watercress, garden peas and hand cut chunky chips

with king and baby prawns, Marie Rose dressing and pomegranate seeds

butterflied chicken breast, anchovies, Caesar dressing and parmesan crisp

with lemon and dill

with chef's salsa and burnt lemon wedge

thyme & garlic dauphinoise potatoes

pickled red onions, curly endive & fresh basil with a citrus dressing

Shallot & Tarragon Cream

with carrot and orange Marmalade and gluten free toast

on gluten free toast, served with a lemon and dill rocket salad

with blackberry puree, pickled walnuts and gluten free toast

served with rocket and baby basil salad

with butternut puree, parmentier potatoes, chorizo and broad bean cassoulet and aerated pork scratchings

with saffron mash potatoes, garlic spinach with cherry tomatoes and parsley butter

served with a mini shepherd's pie, honey glazed baby rainbow carrots and gluten free jus

with braised red cabbage and bacon, turned potatoes and gluten free redcurrant and peppercorn jus

with lemon thyme sautéed potatoes, buttered fine beans and white wine cream sauce

a selection of fresh small dishes. Please ask your server for today's dishes

with chef's salsa and burnt lemon wedge

thyme & garlic dauphinoise potatoes

pickled red onions, curly endive & fresh basil with a citrus dressing

with heirloom tomato, pickled red onion and salsa verde salad

with fresh fennel, beetroot salad and horseradish crème fraiche

2 or 3 whole crevettes cooked in lemon and herb butter, served with fresh lemon, baby leaves and a tomato and mango salsa

with roasted walnuts, celery, fresh apple and baby gem with redcurrant dressing

with crisp crackling and an apple and vanilla compote; served with crisp roast potatoes, steamed green market vegetables, herb crushed carrots with brown butter and gluten free gravy

studded with rosemary and garlic; served with crisp roast potatoes, steamed green market vegetables, herb crushed carrots with brown butter and gluten free gravy

served with crisp roast potatoes, steamed green market vegetables, herb crushed carrots with brown butter and gluten free gravy

with horseradish and parsley crème fraiche; served with crisp roast potatoes, steamed green market vegetables, herb crushed carrots with brown butter and gluten free gravy

choose 3 from the above roast meats, served with suitable accompaniments; served with crisp roast potatoes, steamed green market vegetables, herb crushed carrots with brown butter and gluten free gravy

With a lemon and herb butter, served with hand cut chunky chips, air dried tomato, marinated flat mushroom, watercress and pickled red onion salad

Served with sautéed baby potatoes, fresh shaved fennel, diced tomato, baby shrimp and salsa verde

a selection of fresh small dishes

pan fried chicken breast and chargrilled smoked bacon, served with a salad of baby gem, mixed leaves, spring onions and shaved parmesan, finished with a lemon dressing

with matching accompaniments

with marinated strawberries and rhubarb sorbet

with gluten free shortbread

selection of artisan made cheese, served with celery and apple salad, grape chutney, gluten free bread and crackers

served with homemade bread

served with apple ketchup with rocket salad

served with buttered seasonal vegetables and hand cut chunky chips

with sauté potatoes, wilted spinach, poached egg and wholegrain mustard butter sauce

served with mixed salad and a mint and cucumber yoghurt

served with fresh strawberries and mint salsa

with matching accompaniments

with caramel custard

with lemon and fennel biscotti

with homemade gingerbread

with blackberry jelly, clotted cream and vanilla crumble

with roasted peaches, vanilla mascarpone and caramel sauce

A selection of artisan made cheese, served with celery and apple salad, grape chutney, homemade fruit bread, almond biscuits and crackers

with fresh fig, balsamic syrup and rocket

wrapped in Parma ham, served with spiced apricot and tomato chutney and sourdough toasts

with caper berries, shallot and rocket salad and horseradish crème fraîche

with coriander, basil and a pickled onion and chilli salsa

finished with rocket mascarpone

2 or 3 whole crevettes cooked in lemon and herb butter, served with fresh lemon, baby leaves and a tomato, chilli and mango salsa

in an individual pie dish with puff pastry top, served with steamed green vegetables and crisp roast potatoes

with a tomato, red onion and pea shoot salad, battered onion rings and hand cut chunky chips

with saffron creamed potatoes, wilted spinach and a prawn and caper butter

a selection of fresh small dishes

with braised red cabbage, gratin potato and spiced orange jus

with crisp crackling and an apple and vanilla compote

studded with rosemary and garlic

with horseradish and parsley crème fraîche

served with suitable accompaniments

A selection of freshly made desserts available