Wild Honey St James (Cardápio)

Entrée

Finocchiona

Coppa

Plat

Classic duck, chicken and foie gras terrine 'en croûte', winter relish

Hand cut rigatoni ‘Cacio e Pepe’, crisp boneless chicken wings

Cod, tempura of monks beard, endive, blood oranges and green peppercorns

Grilled seabass, winter greens glazed with Moroccan lemon and honey, Shetland Isle mussels

Grilled salsify, fresh sheep's ricotta, winter preserved lemons, toasted buckwheat

Jersey Royal potatoes rolled in salted butter with rosemary

Buttered spring greens, bacon

Grilled calçot onions, romesco

Robata grilled heritage beetroot, watercress cream, bottarga

Hand chopped beef tartare, smoked mayonnaise, sourdough toast

Winter salad of Marinda tomatoes, cucumber, Italian leaves, sweet spice

Hand dived Scottish scallops, seaweed butter, guanciale

Burrata, salad of Puntarelle Roman style

Classic Bouillabaisse Marseille style

Roast Iberico pork, wild garlic, winter citrus, crushed potatoes

Grilled Scottish piece of beef, winter root vegetables, red wine and bayleaf sauce

Dessert

Warm chocolate soup, toasted rice ice cream

Clementine sorbet, orange tuile

Wild Honey ice cream, fresh honey (Burford - Cotswolds)

Classic English custard tart, golden sultanas, pine nuts, salted butter

Choux craquelin bun, quince compote

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