We have our new menu ready for this week 8th May.
To start – the most deliciously light and creamy wild garlic and parmesan tart with wild garlic foraged for us by the wonderful Mary Wilson of Wilsons Market Garden, with a seasonal salad of shaved British Asparagus and a dressing of preserved lemon and chervil.
To follow we have our firm wedding favourite (booked on a couple of now postponed weddings this year (sob sob). A slow cooked ox cheek, braised in red wine and juniper then glazed with dijon mustard and brown sugar and served with a rich reduction of the meat cooking juices and merlot.
This is to be served with seasonal wilted leaves (I’m loving wilted beetroot leaves – so these will feature if we can get them – and if not, chard and spinach) and a delicate mushroom and parsley tartlet.
For the vegetarians we have a sautéed mushroom on croute with chèvre bouche and a beetroot puree. topped with a herb oil – made from tarragon, parsley, mint & basil.
Dessert – We have the last of forced British rhubarb, with creme fraiche and a delicate praline biscuit.
Orders by 5pm on Wednesday. xx