This Week’s Menu

Worton Pickles with Rye (PB)
Cream of Winter Chanterelle Soup (V)
Calcots with Romesco (PB)
Scratchings with Apple Sauce
Artichoke with Hollondaise (V)
Puntarelle Alla Romana

Confit Crown Prince, Mustard and Sage (PB)
Celeriac Remoulade with Bayonne ham
French Onion Soup with Croutons and Cheese
Goan Fish Curry
Oven Lemon Sole with Pink Fir and Kalettes
Hampton Gay Boeuf Bourguignon
Saddleback Sausages with Borlotti Beans
Worton Cured Ham with Beluga Lentils
24 Hour Roast Pork Shoulder (Sunday only)

Tarte Tatin
Blueberry Frangipane
Pink Grapefruit and Pistachio Cake (GF)
Rhubarb and Ginger Pavlova
Seville Orange Tart
Salted Rye Chocolate Cookies
Double Vanilla, Rhubarb and Ginger Ripple, Chocolate Cookie or Banana Ice Cream