Wednesday 14th May Supper Lebanese slow cooked chicken with sumac and zaatar. Served on saffron rice, herbs and riata. On the side: zhoug, an extremely hot and fragrant sauce from the Yemen. £12 Thursday 15th May Supper Slow cooked pork with fennel, rosemary and lemon. Served on colcannon of potato, parsnip and spring greens. On the side: a home smoked garlic aioli. £12 Friday 16th May Supper Provençal baked catch of the day with cherry toms, fennel and capers. Served with buttered and minted baby potatoes. To share: Wild Garden Leaves. £12 Saturday 17th May Bruton United end of season NOSH UP!
Posted on: Mon, 12 May 2014 09:48:22 +0000
Trending Topics
© 2015