더 위트쉬프 인 레스토랑
Wheatsheaf Inn
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
고전적인 영국 요리를 제공하는 아늑한 마을 여관
평가
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with Conserves & Netherend Butter
Black Pudding, Grilled Tomato
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with Creme Fraiche, Capers & Shallots
with White Wine, Shallots & Parsley
with Capers, Parsley & Sourdough Toast
with Grain Mustard
with Pickles & Toast
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley & Parmesan
with Mashed Potatoe & Kale
with Puy Lentils, Root Vegetables & Smoked Lardons
with Fries, Crushed Peas & Tartar Sauce
with Brown Butter, Shrimp & Sea Vegetables
with Braised Red Cabbage & Red Wine Jus
with Spiced Pumpkin, Roasted Red Onion & Chilli Dressing
One of Britain's best known cheeses made with an ideal balance of fruity veins and creamy paste
A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry
The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white geotrichum
A taste and texture ranging from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth
A Soft cheese made at an altitude of only 50ft from exclusively Normande Cows
One of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls
Made year round in the mountains from the Maneche rousse and Maneche Noir Sheep, uncooked and made through pressing, it is smooth, creamy and firm
Raw Sheep's milk, Traditional Rennet Rich, creamy and sharp, tangy, salty in flavour
with Vanilla Ice Cream
with Salted Caramel Sauce & Vanilla Ice Cream
with Vanilla Ice Cream and Custard
with Creme Fraiche & Autumn Fruits
with Vanilla Ice Cream
with Oatcakes & Chutney
Chateau Filhot 2nd Grand Cru Classe, 2009
Domaine Bousquet, Argentina, 2013
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with a Glass of English Nyetimber
with Creme Fraiche, Capers & Shallots
with White Wine, Shallots & Parsley
with Capers, Parsley & Sourdough Toast
with Grain Mustard
with Pickles & Toast
with Black Truffle & Parmesan
with Kale & Pomegranate
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley & Parmesan
with Mashed Potatoe & Kale
with Puy Lentils, Root Vegetables & Smoked Lardons
with Fries, Crushed Peas & Tartar Sauce
with Brown Butter, Shrimp & Sea Vegetables
with Braised Red Cabbage & Red Wine Jus
with Pig's in Blanket & Bread Sauce or Fries, Watercress & Salad
with Crackling & Cider Mustard Cream
with a Yorkshire Pudding & Horseradish
Gratin Dauphinoise, Green Sauce
with Conserves Netherend Butter
Black Pudding, Grilled Tomato
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with Creme Fraiche, Capers Shallots
with White Wine, Shallots Parsley
with Capers, Parsley Sourdough Toast
with Grain Mustard
with Pickles Toast
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley Parmesan
with Mashed Potatoe Kale
with Puy Lentils, Root Vegetables Smoked Lardons
with Fries, Crushed Peas Tartar Sauce
with Brown Butter, Shrimp Sea Vegetables
with Braised Red Cabbage Red Wine Jus
with Spiced Pumpkin, Roasted Red Onion Chilli Dressing
One of Britain's best known cheeses made with an ideal balance of fruity veins and creamy paste
A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry
The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white geotrichum
A taste and texture ranging from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth
A Soft cheese made at an altitude of only 50ft from exclusively Normande Cows
One of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls
Made year round in the mountains from the Maneche rousse and Maneche Noir Sheep, uncooked and made through pressing, it is smooth, creamy and firm
Raw Sheep's milk, Traditional Rennet Rich, creamy and sharp, tangy, salty in flavour
with Vanilla Ice Cream
with Salted Caramel Sauce Vanilla Ice Cream
with Vanilla Ice Cream and Custard
with Creme Fraiche Autumn Fruits
with Vanilla Ice Cream
with Oatcakes Chutney
Chateau Filhot 2nd Grand Cru Classe, 2009
Domaine Bousquet, Argentina, 2013
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with a Glass of English Nyetimber
with Creme Fraiche, Capers Shallots
with White Wine, Shallots Parsley
with Capers, Parsley Sourdough Toast
with Grain Mustard
with Pickles Toast
with Black Truffle Parmesan
with Kale Pomegranate
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley Parmesan
with Mashed Potatoe Kale
with Puy Lentils, Root Vegetables Smoked Lardons
with Fries, Crushed Peas Tartar Sauce
with Brown Butter, Shrimp Sea Vegetables
with Braised Red Cabbage Red Wine Jus
with Pig's in Blanket Bread Sauce or Fries, Watercress Salad
with Crackling Cider Mustard Cream
with a Yorkshire Pudding Horseradish
Gratin Dauphinoise, Green Sauce
with Conserves & Netherend Butter
Black Pudding, Grilled Tomato
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with Creme Fraiche, Capers & Shallots
with White Wine, Shallots & Parsley
with Capers, Parsley & Sourdough Toast
with Grain Mustard
with Pickles & Toast
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley & Parmesan
with Mashed Potatoe & Kale
with Puy Lentils, Root Vegetables & Smoked Lardons
with Fries, Crushed Peas & Tartar Sauce
with Brown Butter, Shrimp & Sea Vegetables
with Braised Red Cabbage & Red Wine Jus
with Spiced Pumpkin, Roasted Red Onion & Chilli Dressing
One of Britain's best known cheeses made with an ideal balance of fruity veins and creamy paste
A cheese to sit down and eat rather than nibble at, a balance of rich mineral flavours and acidity with a crumbly texture that's not overly dry
The texture of the paste is soft and yolky with a glossy appearance. The rind, which is washed with salt water several times during maturation, is peachy in colour often with a secondary bloom of delicate white geotrichum
A taste and texture ranging from grassy, bright and silky to earthy and fudgey. When slightly mature the long savoury flavours coat the mouth
A Soft cheese made at an altitude of only 50ft from exclusively Normande Cows
One of the world's oldest surviving cheese recipes, with written references to this un-cooked, pressed curd cheese from the Auvergne dating back 2000 years to the time of the Gauls
Made year round in the mountains from the Maneche rousse and Maneche Noir Sheep, uncooked and made through pressing, it is smooth, creamy and firm
Raw Sheep's milk, Traditional Rennet Rich, creamy and sharp, tangy, salty in flavour
with Vanilla Ice Cream
with Salted Caramel Sauce & Vanilla Ice Cream
with Vanilla Ice Cream and Custard
with Creme Fraiche & Autumn Fruits
with Vanilla Ice Cream
with Oatcakes & Chutney
Chateau Filhot 2nd Grand Cru Classe, 2009
Domaine Bousquet, Argentina, 2013
The Collector Vermouth, Campari, Soda
Sloe Gin, Campari, Sweet Vermouth
Tanqueray Gin, Martini Rosso, Maraschino, Bitters, Lemon Juice
with a Glass of English Nyetimber
with Creme Fraiche, Capers & Shallots
with White Wine, Shallots & Parsley
with Capers, Parsley & Sourdough Toast
with Grain Mustard
with Pickles & Toast
with Black Truffle & Parmesan
with Kale & Pomegranate
with Neal's Yard Goats' Curd, Lentils, Hazelnuts
with Mashed Potatoes, Bacon, Sage & Caramelized Onion Jus
with Soft Polenta, Garlic, Parsley & Parmesan
with Mashed Potatoe & Kale
with Puy Lentils, Root Vegetables & Smoked Lardons
with Fries, Crushed Peas & Tartar Sauce
with Brown Butter, Shrimp & Sea Vegetables
with Braised Red Cabbage & Red Wine Jus
with Pig's in Blanket & Bread Sauce or Fries, Watercress & Salad
with Crackling & Cider Mustard Cream
with a Yorkshire Pudding & Horseradish
Gratin Dauphinoise, Green Sauce
