Menu

Gyngerbrede (V)
Strong and peppery gingerbread squares

Jerky
Dried strips of marinated beef

Marzipan (V) (Ve)
Almond paste with a rose flavour

Roast Suckling Pig
A whole piglet, glazed and stuffed

A tarte for Ember day (V)
A tart of eggs, currants, cheese and herbs

Beef
Pot roast beef in red wine

Alahambra Chicken
Chicken stuffed with egg and served with a rose vinagrette

Funges (V) (Ve)
Whole portobello mushrooms poached with leeks and fennel in a wild mushroom jus

Tuscan Lentils, another way (V)
Spiced lentils topped with baked egg and parmesan

Chykes (V) (Ve)
Roasted chick-peas poached in gode broth with garlic and saffron

Armoured Turnips (V)
Layers of turnips, spiced butter and melted cheeses

Salmon in Beer
Side of salmon marinaded in olive oil and black pepper and roasted in strong beer

Buttered Wortes (V)
Seasonal leafy brassicas, alliums and herbs blanched with butter and served with croutons

Greate Pie III – Pie with Avengeance
ACold layered game, pork and fruit pies in a hot water crust coffin

Diners will be provided with a trencher (V) (Ve).

Carrote Pudding (V)
a sweet carrot pudding with dates and currants

(V) suitable for vegetarians

(Ve) suitable for vegansWe will ensure that all allergies and preferences that we are informed of are catered for.

This menu is brought to you by Serve it Forth!