Blossom & Weeds
Winter Menu
This winter, as with all winters, we're celebrating the local, the wild and the delicious. From winter classics to something a bit different, each dish celebrates the best of the season's flavours, and the joy of eating them!
Everything is made from scratch, using fresh ingredients - from breads to ice creams, to digestifs.
So let's taste the wild together!
Blossom Menu
Winter classics with a wild touch.
Starter
Caramelised Pear Bruschetta
With young goat’s cheese, proscuitto & Croatian figs.
Confit Duck Croquettes
With garden plum ketchup & veg pickled in homemade fruit-scrap vinegar.
Savoury Blue Cheesecake
With carrot & ginger relish, carrot salad and browned butter & wild blackberry vinaigrette.
Roast Beetroot & Burrata Salad
With charred oranges & foraged nettle pesto.
Butternut Squash & Truffle Velouté
Served with homemade hazelnut bread, smoked butter & garden sage.
Mushroom Parfait
Using home-grown mushrooms. Served with pickled shallots & mushroom carpacccio.
---
Main
Beer-braised Pork Belly
With sticky soy-glazed pumpkin, peanut & lime sauce, coconut rice & seasonal greens.
Wild Boar & Chorizo Ragu
Served with Italian pasta, homemade wild garlic focaccia & seasonal salad.
Pumpkin Fondue
A savoyard classic served in an edible bowl! accompanied by charcuterie, roast potatoes, seasonal salad & fresh bread.
Stout & Beef Bourguignon
Made with stout brewed at the Ibex Brewery, served with raclette pomme purée, seasonal veg and fresh bread.
Lemon-Roasted Chicken Thighs
Served with romesco & mascarpone sauce, rosemary & polenta fries (or potatoes), and charred winter veg.
Winter Vegetable Spanakopita
Served with tomatoes & homemade labeh, winter grain salad with tahini sauce, and wild garlic new potatoes.
----
Dessert
Cherry Galette des Rois
Puff pastry with a cherry & frangipane filling. Find the bean and be the king or queen for the evening!
Torta Della Nonna
A sweet ricotta layer topped with sharp tarte au orange, served with homemade thyme & white chocolate ice cream.
Baklava Cheesecake
creamy vanilla cheesecake with layers of winter- spiced baklava, and blackcurrant compote.
Carrot & White Chocolate Pie
Served with a white chocolate & stem ginger ganache and crispy carrot shavings.
Foraged Lavender & Violet Posset
Served with a winter fruit ceviche and amaretti biscuit
Winter Crumble
Made with spent brewer’s grain, Served with homemade malt and salted caramel ice cream.
Weeds
Menu
Wild dining at its finest.
Starter
Savoury Carrot Cake
With young goat’s cheese ‘frosting’, carrot & ginger relish, carrot salad and browned butter & wild blackberry vinaigrette.
Confit Duck Croquettes
With garden plum ketchup & veg pickled in homemade fruit-scrap vinegar.
Cured Local Trout
Served on a leek & winter greens rosti, with endive & apple salad, dill labneh & crispy leeks.
Za’taar-roasted Sweet Potato
Served with homemade labneh, a tomato, cardamom & lime sauce and crispy quinoa.
Chestnut & Morel Velouté
Served with homemade hazelnut bread, hazelnut & chestnut crumb, smoked butter & garden sage.
Caramelised Fennel & Onion Tarte Tatin
Served with a raw fennel & pear salad, and wild blackberry balsamic & shallot cream.
-----
Main
Duck Breast
Served with slow-roasted celeriac & butterbean pureé, mini fondue onion, stout & foraged elderberry reduction, and winter greens.
Homemade Squash Gnocchi
Served with sugo di noci (walnut sauce), gremolata, braised winter cabbage, thyme & parmesan crisp, and homemade wild garlic focaccia.
Filet Mignon du Porc
Stuffed with rosehip, rhubarb & tarragon relish, served with winter spiced pumpkin, chard & nettle sauce, whisky jus, black pudding bonbon & winter greens.
Stout-braised Beef
Served with homegrown oyster mushrooms, crispy rosemary & parmesan polenta, chestnut & miso pureé, roast endive & winter greens.
Pan-fried Local Trout
Served with a spelt & celeriac risotto, heritage beetroot and a lime & caper butter sauce.
Leek, Lemon & Winter Herb Arancini Scotch Egg
served with romesco & mascarpone sauce, marinaded courgette, winter greens and wild garlic salsa verde.
----
Dessert
Gianduja Chocolate Torte
Served with homemade bay & blackcurrant sorbet, chocolate soil & hazelnut tuille.
White Wine Poached Pear
Served with a flourless chestnut & chocolate cake, salted caramel sauce and homemade rosemary & stem ginger ice cream
Fig Leaf Milk Tart
With burnt blackberry pureé, preserved Croatian figs, fresh blackberries & almond praline.
Baklava Mille Feuille
layers of winter- spiced baklava filled with vanilla & white chocolate cream, with sour cherry compote & cherry dust.
White Chocolate, Thyme & Orange Créme Brûlée
Served with a ginger tuille and foraged fig leaf ‘old fashioned’ cocktail.
Espresso Martini Tiramisu
A classic dessert pimped up with triple chocolate brownie, hazelnut salted caramel & a mini hazelnut espresso martini.
------
Everything is made from scratch, using local, fresh ingredients. All dishes can be adjusted to suit dietary requirements, so please don’t hesitate to get in touch and discuss.
Each dish may be subject to changes due to the availability of seasonal ingredients.
Delivered
Menu
Main
Stout & Beef Bourguignon
Made with stout brewed at the ibex Brewery, served with raclette pomme purée, seasonal veg and fresh bread.
Chicken, Leek & Bacon Pie
Served with honey-roasted carrots, rosemary roasted potatoes and seasonal greens.
Traditional Savoyard Tartiflette
Served with fresh bread & seasonal salad.
Beef, Winter Veg & Chorizo Lasagne
Served with homemade sun-dried tomato focaccia & seasonal salad.
Moroccan Lamb Stew
Served with herby couscous and winter salad.
Chicken Massaman Curry
Served with coconut & lime rice, satay winter greens & homemade naans.
