Spring favourites
Veg: beetroot, cabbage, carrots, leeks, spring onions, swiss chard, triplo potatoes, kale
Fruit: rhubarb, grapes, apples, pears
What's on the spring menu of ideas
It's up to you... have a look through this month's favourites and see what grabs your attention. If nothing whets your appetite, or you have a special request, just let me know - there are endless possibilities!
On the table
breads
artisan • local • freshly baked
gluten-free olive ciabatta available
olives
organic • kalamata
dips
organic • balsamic vinegar
organic • extra virgin olive oil
Starters
March favourite starters
pork belly
• slow roasted with maple syrup •
on a bed of roasted kale and apple
or french beans and fresh apple puree
king prawns
pan fried with garlic, chilli, spring onion and sea salt
chicken
lime and coriander or lemon and thyme
griddled strips of breast meat
on balsamic glazed leaves
portobello mushrooms
stuffed with garlic and herb cream cheese
with spring onions and pancetta or chestnuts
mussels
traditional moules marinières or with cider
melon
with serrano ham
meatballs
pork, sage, apple and spring onion
chestnut mushrooms
pan fried with smoked bacon and chestnuts
scallops
with black pudding and smoked bacon
on a bed of roasted kale and apple
vegan option: king oyster mushroom
• £5 per person supplement •
Mains
March favourite mains
lamb
succulent individual shoulder portions, slow roasted
with garlic, rosemary, port and redcurrant jus
chicken
pan-fried, crispy-skinned breast or thigh
with sticky grapes, tarragon and red vermouth
hake
with seared green beans, pine nuts and sundried tomatoes
rack of lamb
French trimmed rack, carved into cutlets
butternut squash
roasted with apple, sage, rosemary, fennel and bay
option of chestnuts and mustard-dressed shredded greens
pork fillet
stuffed with cream cheese
under a blanket of herb infused breadcrumbs
salmon
en croute with cream cheese and spinach
or gently baked in parcels with herbs
beef short rib
slow-cooked with red wine and thyme
fillet steak beef wellington
made with port-infused caramelised red onion
• £8 per person supplement •
hunter’s chicken
with bacon, BBQ sauce and cheese
tuna
seasoned griddled steaks
served with lime and chilli mayo
pasta
with creamy chicken, chorizo and tomato
or creamy tomato, red pepper, mushrooms and spinach
•
looking for more variety?
over a dozen sharing plates in my tapas feast tasting menu
•
and to go with that:
potato gratin dauphinois
organic marfona or triplo potatoes
• slow baked with double cream, garlic and thyme •
or
buttery mashed potato • roast potatoes
chip cubes • hand cut chips
sometimes limited by space or group size
kale
organic • roasted with apple
broccoli
organic • tenderstem, purple sprouting or calabrese
cabbage
organic • sauteed with butter
optionally with bacon bits
beetroot
organic • roasted
French beans
organic • kept simple
carrots
organic • honey roasted
leeks
organic • slowly sautéed in butter
courgettes
organic • steamed or roasted with oregano
fennel
organic • roasted with kalamata olives, lemon and potatoes
Desserts
March favourite desserts
chocolate fondant puddings
with molten centres
• baked while you dine •
chocolate tart
ganache and biscuit
• with berries and clotted cream •
sticky toffee pudding
• baked while you dine •
made with figs and dates
toffee apple tart
lightly baked on puff pastry
lemon cheesecakes
individual • with lemon cheese topping
fruit salad
freshly prepared with seasonal organic fruits
• how about some sorbets •
apple crumbles
organic apple and cinnamon
• other fruits may be available •
