Field to Fork

Soya Charred Octopus
rhubarb and asparagus shavings | mirin soba salad | romesco

First of the Season Rabbit Roast
rhubarb mushroom stuffing | prosciutto | spring leek pesto | smoked potato purée

“Coffee Coffee”
caramel chocolate latte crème brûlée | cappuccino biscotti

Beverage Pairings

Selected to complement today’s menu.

Big Head Unoaked Chardonnay 2015

Back 10 Cellars Pinot Noir 2013

Southbrook Vidal Icewine 2006