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A vibrant summer vegetable broth served with tender salsify, charred asparagus spears, and a perfectly soft-boiled egg.
Squid and chorizo risotto featuring arborio rice, cauliflower florets, and white wine, topped with seared squid and fresh cress.
A vibrant green soup featuring asparagus and parsley, topped with soft poached eggs, crispy bacon lardons, and homemade pork scratchings.
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
Seared pork fillet served with a smoky cream sauce featuring chorizo, Spanish beans, and roasted red peppers.
Spanish-style razor clams steamed in sherry, served with spicy chorizo sauce and buttery samphire for a delicate seafood dish.