The Woodsman
The Woodsman Restaurant
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Wood-Fired British Cooking in Historic Surroundings
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Red pepper & goat's curd
Hooky beer puffs
Whipped cod's roe
Leek compote - smoked bacon velouté - wild nettles
Smoked garlic butter - watercress, shallot & caper salad
Smoked horseradish - blood orange - beetroot cracker
Glazed goats cheese mousse - Yorkshire rhubarb - pink pepper honeycomb
Caramelised cauliflower - peanut satay - golden raisin
Potato & braised neck terrine - parsley root - burnt pear - smoked hazelnuts
Confit leg - ember baked leek - celeriac & bacon - "coq au vin" sauce
Roscoff onion - black pudding - Yorkshire rhubarb - rainbow chard
Smoked red pepper - charred hispi cabbage - brown shrimps - café de Paris butter
BBQ leek - celeriac - hazelnut dressing - crispy Spenwood
Crisp shredded venison - sourdough crumb - deer gravy
Mushroom XO
Truffle & Spenwood
Kimchi mayonnaise - crispy onions
Spiced fig chutney - grapes - selection of homemade crackers
Pear & roasted vanilla sorbet - sticky ginger cake - caramelised pear compote
Hazelnut praline crèmeux - parsnip ice cream - maple vinegar
Poached Yorkshire rhubarb - whipped vanilla custard - rhubarb sorbet - pistachio crumb
White chocolate - blood orange sorbet - olive oil cake
Charred Paddock farm sirloin, truffle butter, fried eggs, watercress & Spenwood cheese
Maple glazed Paddock farm pork belly, streaky bacon, bacon marmalade & smoked lardo butter, served on chargrilled sourdough.
Dressed Salcombe crab meat, English muffin, poached eggs, seaweed hollandaise.
Served with either XO wild mushrooms or Beef & bacon cowboy beans.
Crispy venison meat, sourdough crumb, venison gravy, chive rosti.
Saltpig N’duja, new potatoes & red onion frittata, spiced tomato relish.
Yorkshire rhubarb, pistachios.
Red pepper & goat's curd
Hooky beer puffs
Whipped cod's roe
Leek compote - smoked bacon velouté - wild nettles
Smoked garlic butter - watercress, shallot & caper salad
Smoked horseradish - blood orange - beetroot cracker
Glazed goats cheese mousse - Yorkshire rhubarb - pink pepper honeycomb
Caramelised cauliflower - peanut satay - golden raisin
Potato & braised neck terrine - parsley root - burnt pear - smoked hazelnuts
Confit leg - ember baked leek - celeriac & bacon - "coq au vin" sauce
Roscoff onion - black pudding - Yorkshire rhubarb - rainbow chard
Smoked red pepper - charred hispi cabbage - brown shrimps - café de Paris butter
BBQ leek - celeriac - hazelnut dressing - crispy Spenwood
Crisp shredded venison - sourdough crumb - deer gravy
Mushroom XO
Truffle & Spenwood
Kimchi mayonnaise - crispy onions
Spiced fig chutney - grapes - selection of homemade crackers
Pear & roasted vanilla sorbet - sticky ginger cake - caramelised pear compote
Hazelnut praline crèmeux - parsnip ice cream - maple vinegar
Poached Yorkshire rhubarb - whipped vanilla custard - rhubarb sorbet - pistachio crumb
White chocolate - blood orange sorbet - olive oil cake
Charred Paddock farm sirloin, truffle butter, fried eggs, watercress & Spenwood cheese
Maple glazed Paddock farm pork belly, streaky bacon, bacon marmalade & smoked lardo butter, served on chargrilled sourdough.
Dressed Salcombe crab meat, English muffin, poached eggs, seaweed hollandaise.
Served with either XO wild mushrooms or Beef & bacon cowboy beans.
Crispy venison meat, sourdough crumb, venison gravy, chive rosti.
Saltpig N’duja, new potatoes & red onion frittata, spiced tomato relish.
Yorkshire rhubarb, pistachios.
Smoked olive oil
Rhubarb Champagne mignonette
Home cured duck ham - rhubarb chutney - toasted brioche
Puffed sourdough cracker - black garlic mayo - egg yolk - smoke
"Full English breakfast"
Herritage beetroots - blood orange - smoked horseradish - marinated caviar
Smoked Lincolnshire poacher - watercress veloute - burnt leek - crispy potato
Offal sausage - parnsip - smoked macerated prunes - sloe gin
Crispy chicken wing - braised barley - sand carrot - smoked chicken hollandaise
Slow cooked leg - celeriac hay - Morteau cassoulet - Pommery mustard sauce
Cauliflower - caper raisin - potted shrimp butter - preserved lemon
Truffle hazelnut pesto - Spenwood cheese - charred winter leaves - cep vinaigrette
Crisp shredded venison - sourdough crumb - deer gravy
Mushroom XO
Spiced maple dressing
Spenwood cheese - sourdough crumb
Caramalised milk - pear Cotswold Wisky - milk sorbet
Vanilla yoghurt panacotta - rhubarb sorbet - pistachio Madeline
Apple caramel - parsnip ice cream - smoked butterscotch
White chocolate - torched meringue - blood orange sorbet
Damson jelly - pickled walnuts - linseed sesame crackers
Jerusalem artichoke | Baron Bigod | truffle
Smoked Caesar Salad
Tandoori | Cauliflower
Butternut squash| Coffee | Hazelnut | Pear
Puff Pastry| Smoked Butter Toffee | Vanilla Buttermilk
Piccalilli, wild garlic Chelsea buns, dandelion
Marie rose, dressed leaves, sourdough croutons
Goats cheese, pear, hazelnut
Wild venison scotch egg, muntjac lollipops, cauliflower croquettes, Oxford sauce
All of the above are served with roast potatoes, woodfired seasonal vegetables, Yorkshire pudding and red wine gravy
Smoked red pepper, charred hispi cabbage, brown shrimps, café de Paris butter
BBQ leek, celeriac, hazelnut dressing, crispy Spenwood
Butterscotch sauce, vanilla ice cream
Miso ice-cream
Whipped vanilla custard, rhubarb sorbet, pistachio
Chutney, grapes, seeded crackers.
Woodsman brown sauce
Whipped parmesan
Oxford sauce
Confit garlic - salted butter
Pickled cucumber - fennel
Pumpkin seed dukkha - flat bread
See board Homemade bread
Crushed peas – tartare – curry mayo
Burger relish - pickles - sesame bun - fries
Spenwood cheese – truffle oil
Gem lettuce – Spenwood – croutons – Ceasar dressing
Mashed potato - seasonal vegetables - red wine sauce
Vanilla ice cream
Butterscotch sauce - vanilla ice cream
Spent coffee vanilla ice cream – espresso - shortbread
Red pepper & goat's curd
Hooky beer puffs
Whipped cod's roe
Leek compote - smoked bacon velouté - wild nettles
Smoked garlic butter - watercress, shallot & caper salad
Smoked horseradish - blood orange - beetroot cracker
Glazed goats cheese mousse - Yorkshire rhubarb - pink pepper honeycomb
Caramelised cauliflower - peanut satay - golden raisin
Potato & braised neck terrine - parsley root - burnt pear - smoked hazelnuts
Confit leg - ember baked leek - celeriac & bacon - "coq au vin" sauce
Roscoff onion - black pudding - Yorkshire rhubarb - rainbow chard
Smoked red pepper - charred hispi cabbage - brown shrimps - café de Paris butter
BBQ leek - celeriac - hazelnut dressing - crispy Spenwood
Crisp shredded venison - sourdough crumb - deer gravy
Mushroom XO
Truffle & Spenwood
Kimchi mayonnaise - crispy onions
Spiced fig chutney - grapes - selection of homemade crackers
Pear & roasted vanilla sorbet - sticky ginger cake - caramelised pear compote
Hazelnut praline crèmeux - parsnip ice cream - maple vinegar
Poached Yorkshire rhubarb - whipped vanilla custard - rhubarb sorbet - pistachio crumb
White chocolate - blood orange sorbet - olive oil cake
Charred Paddock farm sirloin, truffle butter, fried eggs, watercress & Spenwood cheese
Maple glazed Paddock farm pork belly, streaky bacon, bacon marmalade & smoked lardo butter, served on chargrilled sourdough.
Dressed Salcombe crab meat, English muffin, poached eggs, seaweed hollandaise.
Served with either XO wild mushrooms or Beef & bacon cowboy beans.
Crispy venison meat, sourdough crumb, venison gravy, chive rosti.
Saltpig N’duja, new potatoes & red onion frittata, spiced tomato relish.
Yorkshire rhubarb, pistachios.
Smoked olive oil
Rhubarb & Champagne mignonette
Home cured duck ham - rhubarb chutney - toasted brioche
Puffed sourdough cracker - black garlic mayo - egg yolk - smoke
"Full English breakfast"
Herritage beetroots - blood orange - smoked horseradish - marinated caviar
Smoked Lincolnshire poacher - watercress veloute - burnt leek - crispy potato
Offal sausage - parnsip - smoked & macerated prunes - sloe gin
Crispy chicken wing - braised barley - sand carrot - smoked chicken hollandaise
Slow cooked leg - celeriac & hay - Morteau cassoulet - Pommery mustard sauce
Cauliflower - caper & raisin - potted shrimp butter - preserved lemon
Truffle & hazelnut pesto - Spenwood cheese - charred winter leaves - cep vinaigrette
Crisp shredded venison - sourdough crumb - deer gravy
Mushroom XO
Spiced maple dressing
Spenwood cheese - sourdough crumb
Caramalised milk - pear & Cotswold Wisky - milk sorbet
Vanilla & yoghurt panacotta - rhubarb sorbet - pistachio Madeline
Apple caramel - parsnip ice cream - smoked butterscotch
White chocolate - torched meringue - blood orange sorbet
Damson jelly - pickled walnuts - linseed & sesame crackers
Jerusalem artichoke | Baron Bigod | truffle
Smoked Caesar Salad
Tandoori | Cauliflower
Butternut squash| Coffee | Hazelnut | Pear
Puff Pastry| Smoked Butter Toffee | Vanilla & Buttermilk
Piccalilli, wild garlic Chelsea buns, dandelion
Marie rose, dressed leaves, sourdough croutons
Goats cheese, pear, hazelnut
Wild venison scotch egg, muntjac lollipops, cauliflower croquettes, Oxford sauce
All of the above are served with roast potatoes, woodfired seasonal vegetables, Yorkshire pudding and red wine gravy
Smoked red pepper, charred hispi cabbage, brown shrimps, café de Paris butter
BBQ leek, celeriac, hazelnut dressing, crispy Spenwood
Butterscotch sauce, vanilla ice cream
Miso ice-cream
Whipped vanilla custard, rhubarb sorbet, pistachio
Chutney, grapes, seeded crackers.
Woodsman brown sauce
Whipped parmesan
Oxford sauce
Confit garlic - salted butter
Pickled cucumber - fennel
Pumpkin seed dukkha - flat bread
See board Homemade bread
Crushed peas – tartare – curry mayo
Burger relish - pickles - sesame bun - fries
Spenwood cheese – truffle oil
Gem lettuce – Spenwood – croutons – Ceasar dressing
Mashed potato - seasonal vegetables - red wine sauce
Vanilla ice cream
Butterscotch sauce - vanilla ice cream
Spent coffee & vanilla ice cream – espresso - shortbread