Charred Hispi (option to add Nduja Butter or Crispy Pancetta)

 

Buttered Savoy Cabbage (option to add Pancetta Lardons)

 

Salt Baked and Pickled Beets with Toasted Walnuts and Chives

 

Buttered Fine Beans (option to add Toasted Almonds)

 

Buttered Cavalo Nero with Lemon and Garlic

 

Creamed Spinach with Black Pepper and Nutmeg

 

Whole Salt Baked Celeriac

 

Confit Carrots with Orange, Butter and Star- Anise

 

Sautéed Purple Sprouting Broccoli with Cheddar and Almond Crumble (Autumn/ Winter)

 

Braised Red Cabbage in Red Wine and Spices (autumn/ winter)

 

Peas a la Francaise – Peas, Lettuce and Pancetta Lardons (Spring/Summer)

Pomme Puree (Truffle, Supplement)

 

Ratte Potato with Garlic Butter

 

Boulanger Potatoes with Beef Stock or Lamb Stock (depending on protein)

 

Duck Fat Roast Potatoes with Garlic Thyme and Rosemary

 

Pomme Anna

 

Hasselback Potatoes with Fine Herb Sour Cream

 

Layonaisse Potatoes

 

Classic Gratin Dauphinois Potato

 

Pomme Dauphine

 

Triple Cooked Chips

 

Buttered Jersey Royals (Spring/Summer)

Green Salad with Dressed Seasonal Leaves

 

Mixed Salad with Seasonal Vegetables, Fine Herb Vinaigrette and Croutons

 

Caesar Salad with Caesar Dressing and Garlic Croutons

 

Waldorf Salad with Celery, Apple, Grapes, Walnuts and Cider Mayonnaise (option to add Roquefort Cheese)