october menus

dessert

apple cider donut with apple jack gelato

 roast pear and brandy gelato with biscuits

plum gallette with crème fraiche gelato

dark chocolate gelato with wolford bourbon soaked cherries and biscuits

quince and bay leaf posset

spiced carrot cake with crème fraiche gelato

first course

roasted butternut squash with buratta

turnip cream soup with apple puree

leek quiche with windfall farms salad

 

roasted beet salad with whipped goat cheese

beluga lentils with harrissa, roasted aubergine and roasted red peppers

 

pear, speck and pecorino tart

main course

roasted game hen with romescu sauce soft polenta, squash, ricotta and dukkah

 

roasted pork with honeyed apples, shallots and cider gravy

veal milanese with mashed potatoes and french green beans with herb butter

lamb chops with moroccan spices on parsnip couscous

leg of lamb with potatoes, roasted turnips and carrots,and sautéed greens

roasted salmon with preserved lemon aioli, herb roasted potatoes and sautéed spinach