This Week’s Menu

Worton Pickles with Rye (PB)
Jerusalem Artichoke Soup (V)
Calcots with Romesco (PB)
Saddleback Rillettes with Rye Toasts
Artichoke with Hollondaise (V)
Puntarelle Alla Romana

Confit Crown Prince, Mustard and Sage (PB)
French Onion Soup with Croutons and Cheese
Goan Fish Curry with Rice
Oven Roast Lemon Sole with Pink Fir and Kale
Sticky Pork Ribs
Saddleback Sausages with Borlotti Beans
Monkfish, Beluga Lentils and Prosciutto
Worton Cured Ham with Pink Fir and SauerKraut
24 Hour Roast Pork Shoulder (Sunday only)

Tarte Tatin
Blueberry Frangipane
Pink Grapefruit and Pistachio Cake (GF)
Rhubarb and Ginger Pavlova
Seville Orange Tart
Double Vanilla, Rhubarb and Ginger Ripple, Chocolate Cookie or Banana Ice Cream