View a sample menu - Pennyhill Park Hotel

Private Dining At Pennyhill Park Hotel & The SpaOur executive chef Steve Hubbert and his brigade of chefs have carefully created the following bespokemenus for your special event. Our aim is to serve our guests the finest, freshest local produce that we can.With this objective firmly at the forefront of our minds our brigade of chefs, liaise closely with our gardenteam and local producers to plan a year round supply of seasonal produce. Our beautiful Kitchen Garden isopen and you are able to have a tour to see where your food is grown.For service and cuisine, for which the hotel is renowned, we request parties over eight guests dining in aprivate room to choose a set three course menu from our selection.If you have a party of over 50 guests, you would receive a complimentary menu tasting, please contact yourevent coordinator to arrange this.Our brigade of chefs would be happy to arrange any special dishes within your party.Experience Two Michelin starred dining for groups of up to 50 guests with Michael Wignall at the Latymerrestaurant. The impeccable service and intense cuisine that you usually only expect as a restaurant dinercan now be experienced for special occasions.StartersDuckBallotine of marinated duck liver from Langres, fine beans and semi dried olives, Pedro Ximénez£21SalmonPoached Scottish organic salmon with soft herbs, lemon gel, samphire and cucumber inginger and lime£20.50CrabOpen ravioli of Portland crab and avocado with gazpacho emulsion, khol rabi and confit tomatoes£19HamA pressing of smoked ham hock and confit carrots with home-made piccalilli, soft poached quail’segg and gribiche dressing£17AsparagusLocally cured ham with English mozzarella, asparagus basil and single Estate virgin olive oil£17TroutCannelloni of oak smoked trout and salmon, chervil crème fraiche, trout roe and fennel£16TartOpen tart of Crottin de Chavignol, red onion marmalade, pickled garden beets and rocket salad£16CeleriacVelouté of celery with organic hen’s egg and a ravioli of Woodland mushrooms scented with truffle£16

MainsBreamPave of bream, Oxfordshire crayfish, marinated new potatoes, spring onions and young spinach£28ChickenCorn-fed chicken braised with its own juices, shiitake mushrooms and globe artichokes,haricot blanc£27OnionsCaramelised onion tart with poached duck’s egg, truffle sabayon, shaved Lord of The Hundredscheese£27DeerSaddle of Berkshire venison, sweet potato and smoked bacon, pak choi and beets from the garden£32LambLoin of lamb and slow cooked shoulder, roast shallot and salsify, creamed pearl barley and lentils£33BeefSlow cooked fillet of beef, marjoram scented greens, confit and roast Maris Piper, Amontillado jus£37HalibutHalibut with Roma tomatoes, confit Ratte potatoes, olives and braised fennel, champagne velouté£31ArtichokeRoast globe artichoke, slow roasted garlic gnocchi, buttered lettuce, fricassee of mushrooms,cep puree£27

DessertsLimeChocolate and lime mousse, cocoa nibs crisp, passion and banana sorbet£18AppleApple tatin, salted caramel sauce, fromage blanc sorbet£14StrawberryStrawberry and rhubarb crumble, vanilla anglaise sauce, rhubarb sorbet£14FondantWarm chocolate fondant, blackberry sauce, pear ice-cream£18ParfaitVanilla parfait, rose water meringue raspberry sorbet£14ChocolateLight chocolate mousse, Griottine cherry sauce, pistachio ice-cream£16Includes freshly brewed coffee and home-made petit foursCheeseFarmhouse and artisan cheese boards served with walnut, apricot and sultana bread from‘The Bakery’£11Barkham Blue with shavings of Lord of The Hundreds, smoked paprika crisp, lavender honey jelly,micro celery salad£12