This Week’s Menu

Worton Pickles with Rye (PB)
Leek and Potato Broth (V)
Calcots with Romesco (PB)
Leek Vinaigrette
Saddleback Rillettes with Rye Toasts
Artichoke with Hollondaise (V)
Puntarelle Alla Romana

Sri Lankan Root Vegetable Curry (PB)
Flamiche with Salad (V)
French Onion Soup with Croutons and Cheese (V)
Braised Endive, Cheddar and Bayonne Ham
Monk Fish and Cod Bourride
Oven Roast Lemon Sole with Pink Fir and Kalettes
Roast Pigeon, Polenta and Rosehip Jelly

Worton Saddleback
Pork Shoulder Vindaloo
Bacon Chops, Beluga Lentils and Aillettes
24 Hour Roast Pork Shoulder (Sunday only)

Bounty Cake (GF)
Tarte Tatin
Blueberry Frangipane
East End Cheesecake
Rhubarb and Ginger Pavlova
Seville Orange Tart
Double Vanilla, Rhubarb and Ginger Ripple, Chocolate Cookie or Banana Ice Cream