Friday, 17 October 2014

Week beginning October 20th - Pluot muffins, Beef Shoulder Soup & Bubbleberry Jelly Salads

This week’s menu has rather a lot of explaining to do, instead of blearing on with rubbish antidotes about the weather I shall fill this space with information on a few of these menu items and ingredients.

First up is our pluot and almond muffins, pluot is a sub-species of plumcot. If you’re unsure of a plumcot it’s a plum crossed with an apricot. Plout resembles a medium sized plum with granite like complexion against a background of maroon. Its flesh is beetroot red and tastes of vanilla.

The first option in this week’s salad incorporates salmon fillet baked in bubble berry jelly. What is a bubble berry? These berries resemble dwarfed strawberries, more pink than red and have the distinct taste of bubble gum. Though now out of season I have a secret stash of these berries in my freezer perfect for jelly making. Once baked the salmon is flaked and served with fresh black pepper curd, cucumber, zesty foraged wild sorrel and castelfranco, this Italian lettuce has red speckled leaves and grows like the petals of a rose.  

Skipping onto our third salad we have blanched cima di rapa which is a green-budded heritage variety of sprouting broccoli. Succulent and intensely flavoured, they will be served with a little chopped chilli, garlic and rosemary; lastly garnished with toasted pine nuts.

Our tart/pie of the week has foraged turnip greens which has a lingering horseradish flavour great paired with other earthy ingredients such as mushrooms and the humble potato. There will also be a splash of sherry for sweetness and nostalgic comforts.

Lastly I must mention our soup which has beef shoulder slow roasted in Chinese Szechuan pepper corns. These peppercorns do not have heat however they do produce a tingling numbing sensation and a lemony aroma. The beef will be cooked in a broth of swollen spelt grains and foraged wild cabbage from Devon. And for the first time we will be serving our soup with soda bread.

Please enjoy this weeks 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
Povitika Bread 2.40
Banana bread 2.40
Porridge (V) 3.00
served condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

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

Baked Treats
Sweet muffin: Pluot and almond (V)2.40
Savoury Scone: Pumpkin seeds, ginger, chilli and wensleydale cheese (V) 2.40
Friand: Passionfruit (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

Soup: Szechuan beef, spelt grain and wild cabbage with soda bread

French retro baguettes 5.00
Pancetta, mozzarella, tomato, basil and rocket
Aubergine, goats cheese, sweet chilli, thai basil and spinach (V)

Foccacias 5.30
Ham with grilled pineapple, blue cheese sauce and spinach 
Roast pumpkin, saute mushroom, brie and rocket  (V)

Salads: 5.50/6.90
Salmon cooked in bubbleberry jelly, castelfranco, fresh black pepper curd, cucumber and wild sorrel (GF).
Camargue red rice, pickled damsons, candied saffron cashew nuts, baked green olives and coriander (VE, GF). 
Blanced cima di rapa with chilli, lemon, rosemary and pine nuts (VE, GF).

Tart: 4.40 or 7.90 with salad
Turnip greens, mushroom, potato and sherry pie (V).

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