Spring is the prelude
to summer

I love this time of year. Full of promise. Here is a sample menu to whet your appetite.

Summer 2011 menu

Amuse


The hedgerow

Jack by the hedge set cream, chickweed, young hawthorn leaves and wild garlic flowers and nettle oil

Asparagus
Ton farm asparagus, hop shoots, truffle poached duck egg, morels and their cream

Scallop
Caramelised diver picked scallop, young samphire shoots, bitter vetch, wood sorrel and coral crème

Lamb
Mountain lamb rack baked in pine salt crust, fiddlehead fern and mountain herbs and leaves, lamb sweetbreads and lamb jus Sea bass Pan fried line caught sea bass filet, sea purslane and sea beet, grilled razor clam and sea holly tips

Pre dessert

Pine oil and granite

Birch and wild strawberries
Birch bark meringue, wild red and green strawber ries, birch sorbet and syrup

Ile flottante

Ile flottante and wood avens custard, sweet preserved beech leaves, sugared primroses

..........................................................................................................

This is a sample menu. If you require a custom menu designed to your taste, please don't hesitate to ask. Anything and everything is possible.

 

This is a sample menu
for Summer.

If you require a custom menu designed to your taste, please don't hesitate to ask. Anything and everything is possible.


Chef Matt Powell can be contacted on 07515 380 169. For security, we only supply our address to our customers.
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