This Week’s Menu

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

Sri Lankan Root Vegetable Curry (PB)
Melanzane Alle Parmigiana (V)
Marinda Tomato and Homemade Labneh with Wild Garlic Pesto (V)
Oven Roast Monkfish with Bayonne ham and Beluga Lentils
Cornish Cock Crab with Rye and Salad
Crab Bisque with Aiolli
Longhorn Beef Rendang with Rice

Worton’s Pedigree Middlewhite
Sausages and Beans
Pork Chops with Saute Potatoes and Peperonata
24 Hour Roast Shoulder, Carolus Potatoes, Catalogna and Pickled Crab Apples (Sunday Only)

Bounty Cake (GF)
Tarte Tatin
Blueberry Frangipane
Rhubarb and Ginger Pavlova
Pink Grapefruit and Pistachio Cake (GF)
Double Vanilla, Rhubarb and Ginger Ripple, Chocolate Cookie or Banana Ice Cream, Mirabelle Sorbet (PB)