Spring Menu
Saturday, 4th April
Whipped Goat’s Curd, Wild Garlic & Lemon
Buckwheat Crisp, Wild Garlic Oil
Watercress & Lovage Veloute
Parsley Oil, Citrus Gremolata
Citrus-Cured Trout & Spring Crab
Watercress Oil, Pink Grapefruit, Rye Crisp
Roast Lamb Rump & Lamb Croquette
Watercress Purée, Wild Garlic Oil, Purple Sprouting Broccoli, Lamb Jus
Lemon & Honey Tart
Lemon Curd, Orange Blossom Honey, Crème Fraîche
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