Monday, 25 March 2013

Week beginning March 25th - Hot Cross Buns and Jack-by-the-Hedge

Spring's warm sunny gates are still shut and looks to remain closed for another week, at least until the end of Easter. This week, our hot cross buns will replace our sweet muffins, hopefully these toasted goods will comfort you through another week of weather endurance. I highly recommend that these buns be served toasted and eaten with loads of unhealthy calorie spread and marmalade. No need to worry about the beach body, summer is still miles away.

However if you are being healthy this week then our salads will please your conscience. We have quite a few foraged items featuring on this week's menu. Starting with garlic mustard, also known by an older common name of Jack-by-the-hedge, this green weed initially tasted of bitter horseradish but soon after chewing mellows into a mild garlic flavour. I've mixed this leafy green into a salad with bite-sized capsicum tomatoes, dutch yellow chillies, freshly baked cheddar balls and drizzled in a heart of ribwort plantain dressing. You're probably wondering what ribwort plantain is? It's a weed that grows in the grass and has a very strong and distinct mushroom flavour. Quite deceiving as this plant is more closely related to a banana.

Another healthy salad on offer is a twist on the tradional tabouli. I've replace parsley with ox-eye daisy which has a peppery and grassy flavour with underlining tones of medicine. Dressed with lemon and the added sweet-and-sour flavours of fresh tamarind, this salad is very healthy and completely vegan and gluten free.

This week's savoury scone is made with mashed potato and mixed with rye and caraway seeds. This combination of ingredients creates the traditional flavours for pumpernickel. As usual the scones will be rolled into a pin-wheel binded by the goodness of cream cheese. These scones are almost a meal on their own.

Have a happy, safe and warm Easter. Note our opening hours over Easter weekend:
Good Friday 9:30 to 5, Saturday 8:30 to 6, Easter Sunday closed, Easter Monday 9:30 am to 5

We hope you enjoy this week's menu as much as we have putting it together and as much as 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 yoghurt)
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
Sweet Muffins: Hot cross buns 2.20
Savoury Scone: pumpernickel and cream cheese 2.20
Chocolate and orange friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

Soup: Beef and wild horse radish 4.50

French retro baguettes 4.90
Roast duck, grapefruit marmalade, brie, rocket,
Prawn, avocado, jalapeno, coriander, spinach

Foccacias 5.00
Ham, red blush pear, oregano mayonnaise, rocket
Red peppers, courgette, mozzarella, basil, aioli, spinach

Salads: 5.50/6.50
Capsicum tomatoes, garlic mustard, Dutch yellow chillies, heart of ribwort plantain dressing, cheddar balls
Crispy chicken, satay dressing, cucumber, golden saxifrage
Ox-eye daisy, bulgur wheat, tomato with a lemon and tamarind dressing

Tart: 4.00 or 7.50 with salad
Slow roasted tomato with sea purslane dressing

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