This Week’s Menu

Worton Pickles with Rye (PB)
Cream of Winter Chanterelle Soup (V)
Wild Garlic and Labneh Bruschetta (V)
Pear, Endive, Stichelton and Walnut Salad (V)
Puntarella Alla Romana
Calcots with Romesco (PB)

Sri Lankan Root Vegetable Curry (PB)
French Onion Soup with Croutons and Cheese (V)
Marinda Tomato Salad with Wild Garlic Pesto (V)
Cornish Pollack Bourride with Aioli
Cornish Cock Crab with Rye and Salad
Lobster with Pink Fir Salad
Sticky Pork Ribs
Albondigas with Saute Potatoes

24 Hour Roast Middlewhite Shoulder, Alouettes, Catalogna and Pickled Crab Apples (Sunday Only)

Bounty Cake (GF)
Tarte Tatin
Blueberry Frangipane
Rhubarb and Ginger Pavlova
Seville Orange Tart
Double Vanilla, Rhubarb and Ginger Ripple, Chocolate Cookie or Banana Ice Cream, Mirabelle Sorbet