16 February 2012
marinated olives with meyer lemon, coriander and bay
roasted almonds with rosemary and sage
piccolo antipasto of broccoli and anchovy toasts, carrot ribbons, chard and roasted red cabbage with raisins and pinenuts
overnight pork shoulder with marjoram, a turned potato, foraged chanterelles and roasted shallots
Eden’s lettuces
pink lady apple crostata with honey from our bees and creme fraiche
