For week commencing Monday 7th January 2019

Levantine Feast

Muhamarra (roast red pepper & walnut dip)
Fragrant salt and za’tar dipping oil and turmeric cauliflower pickle
Almond and saffron butter served with Artisan breads from lievito
Kalamata marinated olives

Gravlax marinated in tequila and horseradish dipping sauce
Hazelnut falafel & tahini-whipped crème fraiche

Main courses
Spiced rack of lamb with pomegranate & balsamic jus
Braised artichokes, preserved lemon & pink fir potatoes with basil crème fraiche
All mains served with Kosheri – basmati & fried onions delicately spiced
& seasonal steamed greens

Persian saffron tart with passion fruit curd & mascarpone mousse
Local cheese board
Westcombe cheddar, Somerset brie, Driftwood goat
Served with Miller’s charcoal biscuits and fig jam