Sample Menus
Wild garlic and nettle soup with homemade brown bread and butter / cheese and pickle scone
Tomato and anchovy flatbread
Asparagus and snap peas with basil pistou, prosciutto and mozzarella
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Lamb with anchovy and rosemary on a bed of beans braised with Swiss chard
Roast hake, fennel, orange and almond aioli
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Cobnut and ginger tart with blood orange sorbet
Rhubarb and pistachio frangipane tart with crème fraiche ice cream
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SUMMER
Slow roasted IOW tomato gazpacho with homemade seeded crackers
Leeks vinaigrette with nasturtium
Summer caponata, burrata, prosciutto
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Poached chicken with summer vegetables and garlic mayonnaise
Agrodulce cod with tomatoes and almonds
Golden chicken stock and sweetcorn risotto
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Apricot galette with summer savoury and crème fraiche
Fig leaf panna cotta with roasted figs and a crunchy oat biscuit
Late summer peach tarte tatin with peach leaf custard
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AUTUMN
Partridge goujons with quince aioli
Roast pumpkin, buffalo mozzarella, sage and hazelnuts
Potato latkes, smoked trout, horseradish and watercress
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Porter beef shin ragu with parmesan orzo
Venison curry with flaky flatbread
Duck parmentier
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Pear and ginger sponge with roasted almond ice cream
Plum galette with fennel seed crème anglaise
Chocolate cremeux with olive oil and sea salt
Blood plum and roasted hazelnut frangipane tart
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WINTER
Blood orange, burrata and fennel with toasted coriander seed oil
Three cornered leek and wild horseradish soup with Guinness wheaten muffins
Celeriac soup with garlic, thyme and Parmesan croutons and crispy pancetta
Bitter leaves, stichelton, pears, walnut, quince
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Confit duck with roast cherries and mint salsa verde
Lamb ragu, polenta, salsa verde
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Clementine possets in the skin with dark chocolate and stem ginger shortbread
Warm mini mince pie with homemade brandy ice cream