This Week’s Menu

Worton Pickles with Rye (PB)
Spring Minestrone with Wild Garlic (PB)
Worton Radishes, Salt and Butter (V)
Artichoke with Hollandaise (V)
Worton Calcots with Romesco (PB)

Worton Mezze with Flatbread (PB)
Marinda Tomato and Homemade Labneh with Wild Garlic Pesto (V)
Worton Duck Egg Shakshuka (V)
Goan Fish Curry with Rice
Lemon Sole with Pink Fir and Cime di Rapa
Cornish Cock Crab
Grilled Mackerel, Beetroot and Horseradish Salad, Rhubarb Relish
Longhorn Beef Rendang
Rabbit with Mustard

Worton’s Pedigree Middlewhite
Brawn with Rye Toast and Piccalilli
Crispy Scratchings with Rhubarb Relish
Spicy Tuscan Fennel Sausages with Chickpeas
Szechuan Spiced Ribs
Smoked Bacon Chop and Beluga Lentils
24 Hour Roast Shoulder, Carolus and Cime di Rapa (Sunday Only)

Sides: Weeds from the Yard

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