Now the weather is warming up nicely, it’s time to introduce spring produce into the menus. No spring menu is complete without asparagus, and the romesco sauce in the main course brings roasted tomatoes, garlic, toasted nuts, and nyora peppers together with sherry-vinegar-soaked bread. Rhubarb from the first cut is the sweetest; paired with raspberries and duck egg custard, it adds a luxurious finish.
Spring Menu
Chargrilled baby leeks 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