Dinner, Thursday March 8th

Starters:
Duck Rillettes, toast fig relish – £6.25
Sprouting broccoli, sheeps cheese, capers & shallot – £5.75
English charcuterie platter:
Dorset air dried mutton, Worscestershire ham, Suffolk salami, Kentsh chorizo mustard & cornichons – £8/14
Ox tongue, mustard fruits, baby leaves

Mains
Kentish rabbit, Madeira & turnips – £12.50
Mutton and haggis suet pudding, mash, greens – £13.50
Beetroot and port stew, horeseradish dumpling – £10.50
Brill, Monkfish cheek, saffron, tomato and shellfish broth –  £15

Puds
Baked egg custard – £4.50
Somerset brandy and prune, citrus steamed pudding, clotted cream – £4.50
British cheese, oatcakes and chutney – £7.50

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About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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