This Week’s Menu

Worton Pickles with Rye (PB)
Worton Radishes, Salt and Butter (V)
Artichoke with Hollandaise (V)
Worton Calcots with Romesco (PB)
Asparagus Soup (V)

Worton Mezze with Flatbread (PB)
Marinda Tomato and Homemade Labneh with Wild Garlic Pesto (V)
Melanzane Alle Parmigiane (V)
Monkfish, Bayonne ham and Beluga Lentils
Roast Plaice with Pink Fir and Catalogna
Cuttlefish with Polenta
Szechuan Style Beef

Worton’s Pedigree Saddleback
Crispy Scratchings with Rhubarb Relish
Spicy Tuscan Fennel Sausages with Chickpeas
18 Hour Roast Shoulder (Sunday Only)

Sides: Weeds from the Yard

Blueberry Frangipane
Rhubarb and Ginger Pavlova
Pink Grapefruit and Pistachio Cake (GF)
East End Cheesecake
Double Vanilla, Rhubarb and Ginger Ripple or Chocolate Cookie Ice Cream