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FIRST COURSE
Pottage of Leeks & Almond Milk
Silky leek soup simmered in housemade almond milk, finished with verjuice and ground ginger.
Served with a trencher of toasted sourdough

SECOND COURSE
Spit-Roasted Chicken
Half-roasted chicken based in herb butter, served over barley pilar with cameline sauce —
cinnamon, ginger, vinegar & toasted breadcrumbs

THIRD COURSE
Daryoles with Saffron Custard
Individual pastry shells filled with a delicate saffron-and-honey custard gently spiced
with mace (nutmeg seed aril) and rosewater