Week beginning December 10th - Golden Saxifrage and Black Mustard Leaf

Most weeks I feature something new and different from our forager supplier. One of the reasons I like to use foraged items is because it highlights local and mostly forgotten ingredients. These foraged ingredients are harvested from within the UK and mostly picked in there natural environment, this means no artificial housing or pesticides. The best part is the soil in which these plants grow are rich in vitamins and minerals. Unlike supermarket vegetables where the soil has been recycled and most nutritional value has been diluted over time.

Here are two leafy foraged greens which are featured in this weeks menu.

Black Mustard: Is a annual plant that can grow up to three meters high and commonly found on sea cliffs and river banks. The raw leaves have a strong, warm and lingering flavour. Best served with strong flavours and fatty meats.

Golden Saxifrage: a native perennial and slightly hairy in appearance. Leaves can be used in salads or as a garnish and have a good succulent texture; the flavour is a mild citrus with a slight bitterness.

Please enjoy this weeks menu, because we have enjoyed making it and we will enjoy serving it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Raspberry and White Chocolate sweet muffins 2.20
Red Onion, Gruyere, Mustard and Thyme savoury muffins 2.20
Red Current friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Whoopie pies 1.80
Christmas Mince Pies 2.00

Lunch
Soup - Chicken, Ginger and Spelt 4.50

French retro baguettes 4.90
Ham, Apple Butter, Gruyere, Gherkin, Rocket
Smoked Salmon, Lime Soft Cheese, Cucumber, Red Basil, Watercress

Foccacias with sea salt and rosemary crust 5.00
Turkey, Brie, Cranberry and Orange Jelly, Spinach
Mushroom, Chestnut Stuffing, Onion Marmalade, Mature Cheddar, Rocket

Salads 5.50/6.50
Slow Roasted Beef with Black Mustard Leaf, Pear and Gorgonzola
French Yellow and Green Beans with White Wine, Tomato and Butter Sauce, Garnished with Toasted Almonds
Brussels Sprouts slowly braised in cider, with cobnuts and rosemary

Tart 4.00 or 7.50 with salad
Ginger Pastry with Baked Lemon Ricotta and Golden Saxifrage