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