Description
BREAD & SNACK
Homemade sourdough, cultured butter
Crudités, sunflower seed pulse
FORST COURSE
Norfolk asparagus, seaweed mayonnaise
Stracciatella, artichoke, Marinda tomato salad
SECOND COURSE
Violetta Aubergine, garlic miso, spring cabbage, Tropea onion, ricotta and leaf salad
DESSERT
Bay leaf panna cotta, Yorkshire Rhubarb
ALLERGENS:
Sourdough: gluten
Cultured butter: dairy
Asparagus: eggs
Artichoke, stracciatella: crustacean
Aubergine: dairy
Ricotta: dairy
Salad & vinaigrette: mustard, sulphite
salad: mustard, sulphite
Panna cotta: dairy
