Slow Food Kitchen @ The Old Registry

MAY MENU    

     2 COUSES £32    3 COURSES £37

Bring your own drinks & booking is required 07585296311

Starters

Ogleshield Cheese melted over new potatoes served with pickled onions, cornichons & dill oil (GF V)

Homemade pasta with wild garlic, toasted pinenuts, parmesan & grilled courgette (V)

Wild mushroom parfait, pickled mushrooms, sourdough & pickled wild garlic buds (can be GF V)

Hummus topped with dukkha, spiced lamb, preserved lemon & lavosh crackers (can be GF)

Blowtorched mackerel, toasted rosemary focaccia, rhubarb ketchup & pickled rhubarb (can be GF)

Main courses

Wild garlic crumbed chicken ballotine served with salsa verde, roast potatoes & seasonal veg

Herb marinated pork souvlaki, burnt butter tzatziki, Greek feta salad & flat bread (can be GF)

Trio of lamb-Slow cooked breast of lamb, lamb chop & mini shepherd’s pie with braised cabbage (GF) £3 supplement

Creamy fennel & potato chowder with cod, prawns & clams served with crusty bread (can be GF)

Aubergine parmigiano with roast potatoes & seasonal veg (V)

Dessert

Italian ice cream cake-Chocolate meringue with coffee praline & light coffee ice-cream served with warm caramel sauce (GF)

Baclava cheesecake- layers of filo & walnut praline with rose syrup and white chocolate & feta filling topped with pistachios (seriously tasty!)

Rhubarb & custard tart served with homemade rhubarb ice-cream

Trio of local cheeses from Riddle & rind cheese shop

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Slow Food Kitchen @ The Old Registry

JUNE MENU         

2 COUSES £32    3 COURSES £37

Bring your own drinks & booking is required 07585296311

Starters

Pickled peaches with whipped goats cheese served with toasted sour dough (V can be GF)

Lemon & thyme arancini with sundried tomato sauce, parmesan shards & roast tomatoes (V)

Prawn cocktail with homemade scotch bonnet & vodka bloody mary sauce (GF)

Chicken marinated in tequila & lime served on tacos with corn & pineapple salsa & citrus sour cream (can be GF)

Potted pork, sticky toffee apple, crackling salad, nasturtium, toast & sage butter (can be GF)

Main courses

Summer Oxtail stew, pickled radish, pink onions, fresh herds & sour dough (can be GF)

Chicken fillet supreme with tarragon & roast garlic brioche & a tarragon & pea jus

Seabass en papilotte with orange, fennel & white wine served with new potatoes & seasonal veg (GF)

Tahini & chilli glazed aubergine, Persian love rice, roasted butternut, pomegranate & lime (VGN GF)

Baked blue cheesecake with hazelnuts, roast beetroot, pickled beetroot & seasonal veg (V)

Dessert

Tipsy tart – Similar to sticky toffee pudding but soaked in brandy syrup!! Served the crème fraiche (V)

Strawberry pavlova with fresh strawberries, homemade vanilla ice & fresh cream (V GF)

Banoffee Pie- layered biscuits, caramel, rum caramelised bananas & fresh cream

Trio of local cheeses from Riddle & rind cheese shop