Dinner – Friday 8th June

Duck egg caesar salad – 6.25
Kentish asparagus, tarragon butter, citrus crumb – £7
Puy lentils, mint, mustard, Somerset goats curd  – £6
Surrey ham croquettes, tartare sauce, pea shoots – £6.50
Homemade pork pie, pickles – £7
Free-range Surrey pork chop, courgettes – £13.50
Braised Gressingham duck leg, barley, peas & bacon
Boston style haricot beans, cavalo nero – £10.50
Wild sea trout, fennel, orange & green beans – £16

Runner beans, dill tomato & Greek yoghurt – £3.50
Butter braised purple carrots – £2.50
New potatoes, parsley butter – £3

Elderflower jelly, English strawberries – £4.25
Meringue, candied pistachios, salted caramel & chantilly – £4.50
70% chocolate and orange terrine, creme fraiche – £5
Dunyshyre blue, oatcakes & fig relish – £5.75


About anne fairbrother

Anne set up and runs Brixton Cornercopia with chef Ian Riley
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