It was the first of the new year, a good reflection of the produce available in this barren season. The menu was as follows:
Amuses
- smoked veal cheek on sourdough toast
- chicken chowder & chicken crackling
- panko fried polenta, wild mushroom ragu & sage
Bread
- Lemon & thyme rolls
- White & brown sourdough
Starter
A kind of caesar salad; crispy boneless wings, ravioli, Caesar sauce, croutons & landcress mayo
Main course
Roast duck, confit leg bitterball, confit potato, curried split pea purée & sauce
Cheese
- oude remeker
- Pyrenees sheeps cheese
- very mature but soft Gorgonzola
Served with malted rye & wheat sourdough
Pudding
Warm bakewell tart with clotted cream
