November Sample menu:
OUR MENUS ARE SEASONAL PRODUCE FOCUSSED, SO THEY CHANGE OFTEN. THIS IS A SAMPLE OF THE KIND OF FOOD WE'RE SERVING THIS MONTH.
Bread And Butter
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6
Te KOUMA Oysters, Vermouth Mignonette
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6.5
EA
A tin Of Ortiz anchovies, bread and butter
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36
Gnocco Fritto, Sliced Meats
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18
PORK, LARDO & PISTACHIO TERRINE, SOURDOUGH
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22
FRIED BROAD BEAN LEAVES, LIME PICKLE MAYO
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15
WHOLE GLOBE ARTICHOKE, VADOUVAN BUTTER TO DIP
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18
LEEKS, FRESH CHEESE, ALMONDS
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22
ASPARAGUS, BROWN BUTTER YOGHURT, HAZELNUTS
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21
BEETROOT, WHIPPED OLIVE, WALNUT, WATERCRESS
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18
ROAST FIELD MUSHROOMS, CASHEW CREAM, ONION CONSOMMÉ
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18
RAW TREVALLY, AJO BLANCO, CELERY A LA GRECQUE, PAPRIKA, MINT
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25
SPROUTING BROCCOLI, TONNATO, BREADCRUMBS
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18
SPENCER GOLD POTATOES, ROSEMARY MAYO, TOASTED YEAST
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16
CELERIAC ‘STEAK,’ SAUCE DIANE
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32
ROAST PORK CHOP, KOHLRABI & TURNIP REMOULADE, MUSTARD
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42
Cheese, Preserve, Crackers
BRIE DE MOUTERE, FIG JAM, CRACKERS
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16
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TARTE TATIN, WHIPPED CRÈME FRAICHE
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24
CHOCOLATE GANACHE, TURKISH COFFEE ICE CERAM, HAZELNUTS
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16
SHEEP’S MILK PANNA COTTA, TAMARILLO
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15