Spring Menu for 27th April 2018

Spring Supper Menu
​Friday 27th April
 
Appetisers on arrival
Sourdough croute, home made organic  dips 
allergens: gluten, dairy

Starter  
Textures of cauliflower - milk puree, pickled & cous cous
with garden herbs and toasted hazelnut crumb
Note: pearl barley & quinoa will be used
allergens: dairy, sulphites (in vinegar), nuts
 
Main Course
Spit roasted Sandy Lane Farm hogget (yr old lamb) - marinated kleftiko (herbs, cinnamon), 
​olive oil mash, charred asparagus,
burnt leek, radish salad & mint yogurt
allergens: dairy
OR 
Mille feuille of wild mushrooms, olive oil mash, charred asparagus, burnt leek & radish salad (V)
allergens: gluten
 
Dessert
Poached rhubarb, set vanilla cream, elderflower syrup
& ginger crumb
allergens: dairy