Saturday, 27 September 2014

Week beginning September 29th - The first Autumnal menu

Shorter days, layering up like an onion and summer holiday blues are finally upon us. The options are to either chase the sun in another hemisphere where you'll see a surfing Santa or reacquaint yourself with a window ice scraper, fresh nuts and mulled beverages. Most of us will be making the most of the second offerings. So to make the most of the start of autumn, here is our cracking autumnal menu, synopsis included.  

This week’s pie is chicken based with orange cauliflower, there are four groups of cauliflower: white, orange, green and purple. Orange cauliflower contains 25 times the level of vitamin A than regular white cauliflower. Benefits include antioxidants which not only prevent free radical damage but also help in skin renewal. Vitamin A improves your eyesight by helping it distinguish between light and dark, it also keeps various eye disorders at bay. You'll also find purple cauliflower in our second salad, this variety grows wild in France and has an even higher level of antioxidants than that of orange cauliflower.

Our third salad is autumn on a plate with roasted crown prince squash (the double cream of the squash family), russet apples and our very own fresh chilli and coriander curd, made over night in a Dutch oven. Live fresh curd has hundreds of million good bacteria to help build a strong immune system, essential for keeping bad viruses away. 

So please come in and discover the positive sides of October and enjoy our first Autumnal menu, as we will enjoy bringing it to you.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Red plum and carrot (V) 2.40
Savoury Scone:  Curried peas and feta (V) 2.40
Friand: Damson (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

French retro baguettes 5.00
Bacon, dates, brie, red onion and rocket.
Marinated mushrooms, fried egg, Gruyère, mushroom mayonnaise, kale (V)

Foccacias 5.30
Spiced meatloaf with green olive tapenade, onion jam and spinach
Tomato, mozzarella, basil, aioli and rocket (V)

Salads: 5.50/6.90
Pancetta, figs, pickled oranges, basil, Bath blue and raw beetroot (GF)
Purple cauliflower with water celery, wet walnuts and pear vinegar (VE, GF).
Roasted crown prince squash and russet apples with a fresh chilli and coriander curd dressing (V, GF).

Tart: 4.50 or 7.90 with salad
Chicken and orange cauliflower pie

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