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)
Calcots with Romesco (PB)

Worton Mezze with Flatbread (PB)
Duck Egg Shakshuka (V)
Marinda Tomato and Homemade Labneh with Wild Garlic Pesto (V)
Goan Fish Curry with Rice
Cornish Cock Crab with Rye and Salad
Crab Bisque with Aiolli
Longhorn Beef Bourgignon

Worton’s Pedigree Middlewhite
Chorizo Sausages and Beans
24 Hour Roast Shoulder, Carolus, Fennel and Pickled Crab Apples (Sunday Only)

Sides: Weeds from the Yard

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)