This Week’s Menu

Pickles with Rye (PB)
Endive, Pear, Stichelton and Walnut Salad (V)
Puntarelle Alla Romana
Cream of Jerusalem Artichoke Soup (V/PB)

Melanzane Alle Parmigiana (V)
Sri Lankan Celeriac Curry with Rice (PB)
French Onion Soup (V)
Roast Plaice, Charlottes and Kale
Cornish Monkfish with Bayonne Ham and Beluga Lentils
Red Thai Roast Runner Duck Curry

Worton Pork
Country Pate with Rye
30hr Barbecued, Pulled Pork
Spicy Tuscan Fennel Sausages with Borlotti Beans
18hr Roast Shoulder (Sunday Only)

Blackcurrant Frangipane
Seville Orange Tart
Pink Grapefruit and Pistachio Cake (GF)
Worton Raspberry Pavlova
Salted Rye Chocolate Cookies
Homemade Ices: Double Vanilla, Chocolate Cookie and Lemon Sorbet