The **Now Eating** Thread

Ham, onion, toms, cheese, mayo and some red sauce.

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Sunday lunch today at a farm estate pub that grows, raises and shoots all the food eaten and have their own slaughter house, with a menu that changes with the seasons.

Confit Guinea fowl ravioli, Parmesan, garden root vegetables

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Estate duck breast (Mallard) preserved garden plum, garden celeriac & apple remoulade

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Estate roast beef, beef dripping roast potatoes, seasonal veg, Yorkshire pudding

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Estate duck Wellington, duck & garden sage farce, garden roasted turnips, duck Jus

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Apple Streusel cake, bay crème patisserie

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Garden parsley root cake, maple cream cheese, candied walnuts

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