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

Sri Lankan Root Vegetable Curry (PB)
French Onion Soup with Croutons and Cheese (V)
Braised Endive, Cheddar and Bayonne Ham
Monk Fish and Pollack Bourride
Oven Roast Lemon Sole with Pink Fir and Kale
Pork Shoulder Vindaloo
Bacon Chops, Beluga Lentils and Aillettes
Roast Pigeon, Polenta and Rosehip Jelly
24 Hour Roast Pork Shoulder (Sunday only)

Bounty Cake (GF)
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