After glorious September sunshine, it’s definitely time to switch to thoughts of Autumn.
In celebration of the season, we are launching our new range of Apple and Pear Juices. Following a record harvest of plump, juicy fruit, we have been working closely with Rupert at Tiddly Pommes who has pressed and bottled this year’s fruit for us. As well as an abundance of fruit to buy from the shop, we will have over 2000 bottles of apple and pear juice. For the first time this year, Rupert has made 3 different apple “cuvees” – each one a blend of fruits from the 100+ trees and 23 varieties in our orchard. Each of the juices is an expert blend – we will have No 3 a crisp fresh juice, No 4 mellower and lush and finally No 5 honeyed and soft. Available in the shop, online and by the glass in the restaurant, we hope you enjoy the new season’s juices.
Limited fish this week as the fleet has struggled with high seas – only Monkfish and haddock fillets from Newlyn day-boats. Seafood is more generous with mussels, clams and native Fal oysters.
In the restaurant, we mark the change of season with unctuous Rillettes made from our own spring pigs, Jerusalem Artichoke soup (the long borders look a little more groomed this week!) and, in celebration of the bumper apple crop, the first Tarte Tatin of the year.
Our Menu for This Weekend:
Courgette Bruschetta (PB)
Padron Peppers (PB)
Jerusalem Artichoke Soup (V)
Westcombe Cheddar and Onion Quiche with Worton Salads(V)
Mixed Vegetable Meze with Flat Bread (PB)
Nasu Dengaku with Pickled Daikon(V)
Thai Mussels with Rice
Cornish Scallops wit Confit Garlic
Goan Monkfish Curry with Rice
Seven Hour Roast Pork with Wood Roast Ratatouille
Buttered Potatoes (PB)
Chicory Salad (PB)
“Bounty” Cake (GF)
Pink Grapefruit and Pistachio Cake (GF)
Blueberry, Almond and Coconut Cake (GF)
East End Cheesecake (GF)
Worton Apple Tarte Tatin
Rosewater & Pistachio Meringue with Jersey Cream and Spiced Plums
A selection of homemade ice creams and sorbets