A celebration of the first day of spring featuring wild foraged food, dungeness crab and local delicacies.
=0D=0A=Wild food from the fields and oceans.
Starter:
– Smoked trout with goats cheese
– Stinging nettle tartlet with sorrel sauce
Plates:
– Dungeness crab and morel cake with smashed roasted squash and oxeye daisy aioli
– Spring salad of wild greens, seaweed crackers and pickled burdock shoots
– Handmade pasta with braised rabbit, wild herbs, mushrooms and preserved lemon
– Grand fir meringue, rhubarb jam, ginger custard