Wednesday, 29 May 2013

Week beginning May 27th - Lamingtons, Scots Flowers and Elderflower

Plenty more wild and wonderful foraged items are on offer after a very pleasant and sunny bank holiday weekend. This weeks highlights are:

Scots pine flowers, these buds resemble miniature soft pine cones, raw these buds are powdery and a mission to swallow. However, cooked these florets become spongey and taste like a hybrid of asparagus and globe artichoke. Like globe artichokes these buds alter the flavour notes your tongue produces. For at least an hour after eating scots pine flowers your saliva will produce sweet, quite similar to the sweetness found in artificial sweeteners. Scots pine flowers are also high in testosterone, last week I sampled 4 in a row and found myself very alert and awake. Mixed with your coffee of preference your day suddenly becomes very assertive and productive.
You will find scot pine flowers in a salad lightly baked and served with fresh peas, confit of garlic, croutons, parmesan, gem lettuce and dressed in a rich tomato mayonnaise.
Second on our list of foraged highlights are honesty seed pods, their appearance resembles very tiny mange tout and taste of sweet peppercorns. Very pretty and delicate, I can see these pods becoming a trend on resturant menus in the near future. We will be garnishing this weeks roasted red pepper tart with these striking green pods. 

Also worth mentioning is the delay of elderflower, due to the prolonged winter elderflowers have blossomed later this year. All bank holiday weekend I kept an eye open for elder bushes, every bush I encountered had closed buds and no blossom. However, very late this afternoon on a walk through Harrow on the Hill I found the first blossom of elderflower. Some people get excited over a new Ryan Gosling film or the launch of a new game console. I get excited over the arrival of elderflowers. Great made into a cordial, mixed with gin or infused in a jelly, the aroma of elder is just as enticing as vanilla and roasted coffee. In the next week or 2 you will see elderflower somehow incorporated in our menu. 

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50Fruit 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

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

Baked Treats
Sweet Muffins: peach and almond 2.20
Savoury Scone: ham and nettle pesto 2.20
Japanese knot weed friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, apple butter, gherkin, gruyere, spinach
Roasted courgette, tomato, parmesan aioli, avocado, rocket

Foccacias 5.00
Smoked salmon, capers, dill, red onion, aioli, rocket
Saute st george's mushrooms, camembert, onion jam, spinach

Salads: 5.50/6.50
Chicken adobo with camargue red rice, coriander and rocket
Roasted scots pine flowers, fresh peas, confit garlic, tomato mayonnaise, gem, parmesan, croutons,
Green beans with peanuts, chilli and fish sauce

Tart: 4.00 or 7.50 with salad
Roasted red peppers with goats cheese, honesty seed pods

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