Week beginning December 17th - A Christmas Menu

To celebrate the last full week of Christmas we will be selling a couple of different Christmas jams and have a heavily Christmas themed menu.

On sale at the moment are elderberry jam, strawberry jelly and probably the most interesting of the lot Christmas Jelly. Made from infusing Douglas Fir Needles, sliced oranges, cinnamon sticks and cloves with crab apples to make a fragrant syrup. Then later cooked with sugar until reached setting point and poured into sterilised jars and tightly sealed. Douglas Fir Needles are the needles found on pine trees and when infused can be made into a fragrant syrup or oil and used as Christmas essence for food products.

Christmas jelly is great on toasted crumpets or served along side a roasted fatty joint of meat as a condiment.

This time of year we also make a very special celebratory soup, Champagne and Camembert. If you haven't already tried this in previous years then I would recommend you come in and warm up with a bowl of soup and bread. But come in early as it never last long.

Please enjoy this weeks menu, because we have enjoyed making it and we will enjoy serving it to you.

Merry Christmas and see you in the New Year.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Chocolate, Fruit and Nut sweet muffins 2.20
Pecorino and Pine savoury muffins 2.20
Red Current friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Whoopie pies 1.80
Christmas Mince Pies 2.00

Lunch
Soup - Champagne and Camembert

French retro baguettes 4.90
Salmon Mousse, Italian Pears, Watercress, Basil
Aubergine, Goats Cheese, Sweet Chilli, Thai Basil, Spinach

Foccacias with sea salt and rosemary crust 5.00

Ham Roasted in Ginger Beer, Sage Butter, Parmesan, Red Onion, Rocket
Mozarella, Tomato, Basil, Aioli, Spinach

Salads 5.50/6.50
Turducken with Three Corner Garlic, Roasted Cranberries, Roasted Racine de Chervis and Bread Sauce
Blood Orange and Ruby Grapefruit, Chestnuts, Pecorino with Port and Pumperkickle Dressing, Spinach
Chantenay Carrots Roasted in Mustard Seeds and Calvados

Tart 4.00 or 7.50 with salad
Nut and Mushroom Roast with White Wine Sauce

Week beginning December 10th - Golden Saxifrage and Black Mustard Leaf

Most weeks I feature something new and different from our forager supplier. One of the reasons I like to use foraged items is because it highlights local and mostly forgotten ingredients. These foraged ingredients are harvested from within the UK and mostly picked in there natural environment, this means no artificial housing or pesticides. The best part is the soil in which these plants grow are rich in vitamins and minerals. Unlike supermarket vegetables where the soil has been recycled and most nutritional value has been diluted over time.

Here are two leafy foraged greens which are featured in this weeks menu.

Black Mustard: Is a annual plant that can grow up to three meters high and commonly found on sea cliffs and river banks. The raw leaves have a strong, warm and lingering flavour. Best served with strong flavours and fatty meats.

Golden Saxifrage: a native perennial and slightly hairy in appearance. Leaves can be used in salads or as a garnish and have a good succulent texture; the flavour is a mild citrus with a slight bitterness.

Please enjoy this weeks menu, because we have enjoyed making it and we will enjoy serving it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Raspberry and White Chocolate sweet muffins 2.20
Red Onion, Gruyere, Mustard and Thyme savoury muffins 2.20
Red Current friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Whoopie pies 1.80
Christmas Mince Pies 2.00

Lunch
Soup - Chicken, Ginger and Spelt 4.50

French retro baguettes 4.90
Ham, Apple Butter, Gruyere, Gherkin, Rocket
Smoked Salmon, Lime Soft Cheese, Cucumber, Red Basil, Watercress

Foccacias with sea salt and rosemary crust 5.00
Turkey, Brie, Cranberry and Orange Jelly, Spinach
Mushroom, Chestnut Stuffing, Onion Marmalade, Mature Cheddar, Rocket

Salads 5.50/6.50
Slow Roasted Beef with Black Mustard Leaf, Pear and Gorgonzola
French Yellow and Green Beans with White Wine, Tomato and Butter Sauce, Garnished with Toasted Almonds
Brussels Sprouts slowly braised in cider, with cobnuts and rosemary

Tart 4.00 or 7.50 with salad
Ginger Pastry with Baked Lemon Ricotta and Golden Saxifrage

Week beginning December 3rd -

Please enjoy this weeks menu, because we have enjoyed making it and we will enjoy serving it to you.


Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yogurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Mulled apple cider sweet muffins 2.20
Broad bean tops with cheddar and wild fennel seeds savoury muffins 2.20
Tiramisu friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Whoopie pies 1.80
Lamingtons (Thurs/Fri/Sat only) 2.50

Lunch
Soup - Spiced chickpea 4.50

French retro baguettes 4.90
Aubergine with sweet chilli jam, thain basil, goats cheese, rocket
Chorizo with pesto, slow roasted tomatoes, spinach

Foccacias with sea salt and rosemary crust 5.00
Cooked ham with rosemary roasted parsnips, cranberry and orange jelly, chestnuts and rocket
Sautéed mushrooms with Welsh rarebit and spinach

Salads 5.50/6.50
Tandoori chicken with avocado, pomelo, coriander, gem lettuce and mint/yoghurt dressing
Wilted sea beet with feta, stone crop and lemon dressing
Fennel and Alexander roasted in honey with sesame oil and seeds

Tart 4.00 or 7.50 with salad
Sweet corn scone with red onion marmalade and pancetta