The Roasts Menu Starters & Puds Heating Instructions

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