Menus Sample Set Lunch Menu Lunch 12- 2:30 Wednesday – Saturday Starters Wild Garlic Spelt Capers, Preserved Lemon English Pea Agnolotti Goats Curd, Pea Verde Mains Cornfed Chicken Glazed Stuffed Wing, Baby Leek, Chicken Velouté Chalk Trout Oyster Leaf, Nursery Preservatives The Nursery Sea Buckthorn Velouté, Confit Turnip, Beetroot tartare Desserts Hugh Lowe Buttermilk Pana Cota, Strawberry, Meadowsweet Meringue Unpasteurised Winterdale Cheddar Served with Bee Pollen & Crackers Sides Miso Glazed Hispi Cabbge | 6.00 Provenance Confit Potatoes | 6.50 Chard Leeks | 5.50 Miso Glazed Hispi Cabbge | 6.00 £33 Two courses £33 £38 Three courses £38 Three Wine Pairing | 27
