This Week’s Menu

Worton Pickles with Rye (PB)
Spring Minestrone with Wild Garlic (V)
Rillettes with Rye Toast
Pear, Endive, Stichelton and Walnut Salad (V)
Leek Vinaigrette (V)

Worton Mezze with Flatbread (PB)
Melanzane Alle Parmigiane (V)
Marinda Tomato and Homemade Labneh with Wild Garlic Pesto (V)
Goan Fish Curry with Rice
Lemon Sole with Pink Fir and Kalettes
Crab Bisque with Aiolli
Longhorn Beef Szechuan Style

Worton’s Pedigree Middlewhite
Country Sausages and Beans
Ham Hock, Beluga Lentils and Mustard Sauce
24 Hour Roast Shoulder, Carolus and Cime di Rapa (Sunday Only)

Sides: Weeds from the Yard

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