Italian pesto, tomatoes, and garlic salsa, organic eggs, whipped burnt garlic yogurt, and scallion oil, served with toasted sourdough and extra virgin olive oil. 3 eggs
Free-range chicken and cheddar folded into a silken custard with seasonal vegetables, housed in delicate layers of hand-laminated pastry. Finished with fresh herbs from the garden (TBC 200 g) (1 piece)
A medley of foraged mushrooms and garden vegetables in velvety béchamel, embraced by flaky puff pastry. Crowned with fresh herbs and tender
microgreens.(TBC 200 g) 1piece