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)
Mediterranean Fish Soup with Croutons and Rouille
Moules Marinieres
Roast Cod, Beluga Lentils and Wild Garlic
Oven Roast Lemon Sole, Charlottes and Kale
Coq au Vin with Alouette Potatoes

Worton Middlewhite Pork
Brawn with Rye
Scratchings with Pickled Rhubarb
Smoked Bacon Steak with Lentils
Spicy Tuscan Fennel Sausages with Borlotti Beans
18hr Roast Shoulder (Sunday Only)

Blackcurrant Frangipane
Seville Orange Tart
East End Cheese Cake
Pink Grapefruit and Pistachio Cake (GF)
Worton Rhubarb Pavlova
Chocolate and Ginger Cake (GF)
Homemade Ices: Double Vanilla, Chocolate Cookie, Rhubarb & Ginger and Lemon Sorbet