This Week’s Menu

Worton Pickles with Rye (PB)
Cream of Winter Chanterelle Soup (V)
Calcots with Romesco (PB)
Artichoke with Hollondaise (V)
Puntarelle Alla Romana

Confit Crown Prince, Mustard and Sage (PB)
Celeriac Remoulade with Bayonne ham (V)
French Onion Soup with Croutons and Cheese (V)
Sri Lankan Celeriac Curry (PB)
Oven Roast Plaice with Pink Fir and Kale
Hampton Gay Boeuf Bourguignon
Rabbit with Mustard

Tarte Tatin
Blueberry Frangipane
Navel Orange and Almond Cake (GF)
Pink Grapefruit and Pistachio Cake (GF)
Seville Orange Tart
Orange with Caramel
Double Vanilla, Rhubarb and Ginger Ripple or Banana Ice Cream