SUNDAY BRUNCH APRIL 19
ginger scones with butter and house-made blackberry jam • 5 warm cheddar and bacon corn bread with butter • 8 maple baked granola with poached fruits and greek yogurt • 6 whole wheat pancakes with rhubarb and ginger compote, mascarpone • 10 smoked salmon pastrami, cucumbers, crème fraiche, toast • 13 sweet onion soup with cheddar and croutons • 8 romaine salad with buttermilk dressing, cured egg yolk and shaved vegetables • 12 ‘full english’ - poached egg, bacon, sausage, mushroom, tomatoes, bubble and squeak • 15 eggs benedict with rosemary ham, spinach and siracha hollandaise • 15 goat cheese gnocchi, pea pesto, mushrooms and pea tendril salad • 18 seared tuna with braised artichokes, black olives, peppers and white bean broth • 23 hamburger with fries and cheddar • 14, add on bacon • 15 lemon and almond cake with blackberry compote, crème fraiche • 8 sour cherry-rhubarb crumble with ice cream • 8 chocolate pot with espresso shortbread • 8