Spring 22'

Spring Menu pop up dinner

Labneh and spring peas, mint, fermented chiles, seeded sourdough focaccia 

Labneh, a thickened greek yogurt, is creamy and delicious. Paired with peas and mint, the bright tastes of spring, and a little bit of warm spice from the chiles, you’ll mop it all up with sourdough focaccia bread.



Scallop crudo: butter blanched spring vegetables, carrot vinaigrette

Fresh scallops are marinated in lemon and lime juice and ginger, blanched spring radishes and peas top the sweet scallops, and a carrot vinaigrette provides balance and extra earthy acidity


Fried green tomato: Romesco, creamy herb dressed friseé

A fun take on a classic. Farm fresh green tomatoes are breaded in Panko breadcrumbs and fried till golden brown and crispy. Served over a charred Romesco sauce and topped with friseé lettuce that’s been dressed in a creamy herb vinaigrette


Pork agrodolce: farro risotto, spring onion gremolata 

Berkshire pork shoulder is slow braised in an Italian sweet and sour brine. Then we caramelize it and serve it over a farro risotto and top it with a spring onion gremolata, with notes of lemon and parsley. A show stopping delicious main course


Chocolate Toffee brownie: strawberry, cinnamon ice cream 

Here’s the chocolate! A warm and rich chocolate and toffee brownie is topped with homemade cinnamon ice cream. Fresh early summer strawberries round it all out for a perfect finish