Week beginning January 28th - Romanesco and Salsify

Because of last weeks snow and harsh freezing condition there will sadly be no foraged items on this week weeks menu. There are however a couple of unusual winter vegetables that have re-appeared on the market.

Romanesco: is a type of broccoli that grows in a logarithmic spiral, resembling the patterns of storms caught on satellite images, nautilus sea shells and whirlpools. The colour is a pale creamy green and resembles a pixulated cauliflower. Rich in vitaman A, antioxidants and fiber. Sweet, nutty and slightly bitter I've incorporated this wonderful visual vegetable into a salad consisting of wedges of parmesan and spiced slices of blood oranges. A simple sweet Italian salad.

Salsify: a root vegetable with herbal leafy tops. Quite a grubby, thin and long vegetable, but once peeled and washed they reveal an off-white flesh. Ideal for roasting or boiling until tender and once cooked salaify has a subtle oyster flavour. I will be serving them roasted this week with gremolata sauce which is made with finely chopped parsley, lemon zest and garlic.

We hope you enjoy this weeks menu as much as we have putting it together and as much as 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
Sweet Muffins: Rhubarb and Custard 2.20
Savoury Muffin: Tomato, Oregano and Cheddar 2.20
Peanut and Jelly friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

Lunch
Soup: Blue Cheese and Celeriac 4.50

French retro baguettes 4.90
Pancetta, Red Pepper Pesto, Tomato, Red Onion and Rocket
Aubergine, Goats Cheese, Sweet Chilli, Thai Basil, Spinach

Foccacias with sea salt and rosemary crust 5.00
Ham, Apple Butter, Gherkin, Dijon, Gruyere, Spinach
Roasted Peppers, Red Onion, Tomatoes, Feta, Olive Tepenade, Basil and Rocket

Salads: 5.50/6.50
Chicken Roasted with Pomegranate Molasses and Red Onions served with Haloumi and Cucumber
Romanesco, Parmsan Slices, Blood Oranges Soaked in Chilli and Rosemary
Roasted Salsify with Gremolata

Tart: 4.00 or 7.50 with salad

Puff Pastry Parsels with Pork, Fennel Seeds, Mustard Agra Potatoes