This Week’s Menu

Worton Pickles with Rye (PB)
Leek and Potato Broth (V)
Celeriac Remoulade (V)
Pear, Endive, Stichelton and Walnut Salad (V)
Puntarella Alla Romana
Maldon Rock Oysters

Sri Lankan Root Vegetable Curry (PB)
French Onion Soup with Croutons and Cheese (V)
Melanzane Alle Parmigiana (V)
Cornish Pollack Bourride with Aioli
Native Lobster with Potato Salad
Cornish Cock Crab with Rye and Salad
Wild Rabbit with Mustard
Hampton Gay Albondigas with Sautee Potatoes
Roast Sirloin of Longhorn Beef (Sunday Only)

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, Mirabelle Sorbet