Spring Menu

Now the weather is warming up nicely, it’s time to introduce the spring produce into the menus. Of course no spring menu is complete without asparagus, but let’s add a few more bits…

The Romesco sauce in the main course originates from Catalonia, traditionally eaten with fish, but amazing with lamb! It is made with roasted tomatoes, garlic, toasted nuts and nyora peppers. I then add sherry vinegar soaked bread to thicken it..delicious.

No spring menu is complete without rhubarb; the first cut is the sweetest. Add raspberries for their natural sugar, and a duck egg custard to give a luxurious creaminess. Rosemary crumble adds that surprising finish!

Spring Menu

Chargrilled baby leeks and and asparagus spears on lemon ricotta with toasted capers and toasted parmesan sourdough crumbs

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Rare roast herbed crust rack of lamb with a romesco sauce, new season garden peas and crushed buttered Jersey Royal potatoes

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Rhubarb and raspberry duck egg custards with rosemary crumb

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