This Week’s Menu

Worton Pickles with Rye (PB)
Cream of Jerusalem Artichoke Soup (V)
Calcots with Romesco (PB)
Artichoke with Hollondaise (V)
Puntarella Alla Romana

Sri Lankan Root Vegetable Curry (PB)
French Onion Soup with Croutons and Cheese (V)
Melanzane Alle Parmigiana (V)
Cornish Pollack Bourride with Aioli
Oven Roast Lemon Sole with Pink Fir and Kalettes
Wild Rabbit with Mustard
Pigeon with Polenta and Rosehip Jelly
Roast Leg of Roe Deer (Sunday Only)

Worton Saddleback
Rillettes with Rye Toast
Pork Shoulder Vindaloo
Bacon Chops, Beluga Lentils and Aillettes

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