This Week’s Menu

Pickles with Rye (PB)
Endive, Pear, Stichelton and Walnut Salad (V)
Sea Bass Ceviche
Puntarelle Alla Romana
Calcots with Romesco (PB)
Weeds From the Yard (PB)

Melanzane Alle Parmigiana (V)
Sri Lankan Celeriac Curry with Rice (PB)
Mediterranean Fish Soup with Croutons and Rouille
Roast Cod, Beluga Lentils and Wild Garlic
Oven Roast Lemon Sole, Charlottes and Cime di Rapa
Moules Marinieres
Fallow Deer Chilli Con Carne
Mutton Vindaloo

Worton Middlewhite Pork
Scratchings with Pickled Rhubarb
Smoked Bacon Steak with Lentils
Spicy Tuscan Fennel Sausages with Borlotti Beans

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