Worton Pickles with Rye Toasts (PB)
Celeriac Remoulade (V)
Puntarelle Alla Romana
Wild Garlic and Courgette Bruschetta (PB)
Thai Spiced Pumpkin Soup (PB)
French Onion Soup with Croutons and Cheese (V)
Braised Fennel with Bayonne ham and Cheese
Crown Prince, Purple Sprouting and Mozzarella Salad (V)
Melanzane Alla Parmigiana (V)
Squid with Polenta
Hampton Gay Boeuf Bourguignon
Bourride with Pan-Fried Seabass
Albondigas with Spicy Tomato Sauce
Blueberry Frangipane
Pink Grapefruit and Hazlenut Cake (GF)
Seville Orange Tart
“Bounty” Cake (GF)
Pistachio and Rosewater Meringues with Spiced Quetsche Plums
Vanilla, Chocolate Cookie or Plum Ripple Ice creams
