| Aperitivo | |
| Skewer of red pepper, cherry tomato and bocconcini mozzarella | |
| 1 | Nothing to do here, just pop it on a plate. |
| Bruschetta, tomato, olive and artichoke tapenade | |
| 1 | Toast the bread then rub with a little olive oil. |
| 2 | Top with the tapenade. |
| Negroni | Half fill a rocks glass with ice, pour in the negroni & add the orange. |
| Americano | Half fill a rocks glass with ice, pour in the Americano, 1/3ish tin of soda water to taste & add the orange. |
| Vermouth | Half fill a rocks glass with ice, pour in the Vermouth, 1/3ish tin of soda water to taste & add the lemon. |
| Bicicletta | Half fill a rocks glass with ice, pour in the Bicicletta, 1/3ish tin of soda water to taste & add the orange. |
| Starters | |
| Asparagus, jersey royals, wild garlic yoghurt, dukkah | |
| 1 | Pre heat oven to 180c, remove lid, take out the asparagus & warm the potatoes 7-8 mins. |
| 2 | After 7-8 mins, add the asparagus and continue heating for another 3-4 mins or until the asparagus and potatoes are hot. |
| 3 | Dress with herb yoghurt & plate up, spooning any spare dressing over the top. Sprinkle with the dukkah. |
| Duck, pork and prune terrine, pickled squash, pumpkin seed bread | |
| 1 | Take terrine out of fridge 10 mins before eating to come up to room temp. |
| 2 | Toast the bread, buttering if you like, & serve pickles on side. |
| Puddings | |
| Egg custard tart, rhubarb | |
| 1 | Get everything out of the fridge in plenty of time to come up to room temp. |
| 2 | No reheating required so use your imagination for plating up. |
| Almond financier cakes, lemon curd, raspberry coulis. | |
| 1 | Warm the cakes in the residual heat of the oven from cooking your mains for 4-5 mins. |
| 2 | Serve with curd and coulis cold in any arrangement that takes your fancy. |
| If you think there is anything missing from your order, please call 07855917031 | |
