Salford Hall Hotel

The Stanford Room is full of tradition. At one time it was a chapel for a group of nuns who lived at Salford Hall during the 19th century. Oak walls, a large fireplace and original mullioned windows create a warm and welcoming room.

The Stanford Room is open to residents and non-residents alike for breakfast, lunch and dinner although booking is strongly recommended.

Head Chef keeps his menu simple but innovative and uses only fresh produce, locally produced whenever possible. The restaurant team provide a very friendly, personal service but truly professional at the same time.

The Stanford Room may be used for lunch-time weddings when it can seat a maximum of 70 guests.

For lighter meals the Minstrels Bistro, Stratford Bar or in the summer the walled garden are all delightful to sit, relax and enjoy a glass of wine and while away the day.

STARTERS

A Salad of Home-Smoked Chicken
With a Fresh Mango & Chive Compote

Fine Slices of Salford Hall Cured Gravadlax
Shallot, Caper & Rocket Salad, Lemon Dressing

Local Evesham Asparagus
Shavings of Parmesan, Lemon & Chive Butter Sauce

Vegetable & Feta Cheese Spring Roll
Rocket & Bean Sprout Salad, Soy & Honey Dressing

Tian of Home Smoked Scotch Salmon
& Endive Rocket, Tomato & Lemon Tartare

Terrine of Chicken,
Wild Mushrooms & Pancetta
Whole Grain Mustard Dressing

Wild Mushroom & Mozzarella Tart
Basil Pesto

Smoked & Poached Salmon Terrine
Chive, Baby Caper & Radiccio Salad

MAIN COURSES

Pot Roasted Lamb Shank
Pea, Mint & Smoked Bacon Mash Potato, Rich Jus

Pan Fried Fillet of Scottish Beef
Whole Grain Mustard Gratin Dauphinoise, Red Wine Sauce

Oven Roasted Duck Breast
Plum & Thyme Cream Potato, Madeira Jus

A Duo of North Sea Sea Bass and Red Mullet
Olive Crushed New Potatoes, Red Pepper Coulis

Pan Fried Medallions of Monk Fish
Pancetta & Wild Mushroom Ragu

Roasted Tender Loin of Pork
Served on A Bed of Garlic Cream Leeks

Wild Mushroom & Stilton Tart
Bed of Braised Red Cabbage

All the above dishes are served with fresh vegetables