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HAY-SMOKED DIAMOND SHELL CLAMS, WILD WATERCRESS, PICKLED FLOWERS
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LOBSTER OVER THE COALS
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BUTTERNUT SQUASH WITH GINGER KIMCHI DRESSING
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LEEK BAKED IN EMBERS
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SALAD OF GRILLED PLUMS & BLUE CHEESE WITH CIDER & MUSTARD DRESSING
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PORK BELLY SKEWERS WITH SUGAR SNAPS & WATERCRESS SAUCE
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SWEET AND SOUR PUMPKIN, TOUM & PROSCIUTTO BRUSCHETTA
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GRILLED CHICKEN SALAD WITH WHITE BEANS & PRESERVED LEMON & ANCHOVY SALSA
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PRESERVED LEMON & ANCHOVY SALSA
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SEAWEED SALSA
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