Pickles with Rye
Endive, Pear, Stichelton and Walnut Salad (V)
Puntarelle Alla Romana
Cream of Jerusalem Artichoke Soup (V/PB)
Melanzane Alle Parmigiana (V)
Sri Lankan Root Vegetable Curry with Rice (PB)
Roast Plaice, Charlottes and Kale
Mussels with Cider
Monk Fish, Bayonne Ham and Lentils
Thai Red Runner Duck Curry
Coq au Vin
Spicy Sticky Longhorn Ribs
Worton’s Pedigree Saddleback
Scratchings with Pickled Mirabelles
Brawn with Rye
Smoked Bacon Chop and Lentils
Tuscan Fennel Sausages with Borlotti Beans
18 Hour Roast Shoulder with Spiced Quince (Sun Only)
Blueberry Frangipane
Seville Orange Tart
Pink Grapefruit and Pistachio Cake (GF)
Worton Raspberry Pavlova
Salted Rye Chocolate Cookies
Westcombe Cheddar with Quince
Homemade Ices: Double Vanilla, Chocolate Cookie and Lemon Sorbet
