Gimbals seasonal table

 

Roast wild salmon, crevettes and shrimps with brown crab and Amalfi coast lemon aioli.

 

 

Seared flat iron of beef, Young leaf, baby balsamic shallots, and pecorino, marinade baby vines with toasted pine nuts.

 

 

Heirloom tomatoes, crumbed feta, shredded basil, sweet raspberry pickled fennel and truffle crumbs.

 

 

British Asparagus, crisp air dried ham and goats curd hollandaise.

 

 

Chermoula chicken, giant cous cous tabbouleh, apricots and salted pistachio.

 

 

French onion tart.

 

 

Warm Jersey royals, garden mint and home churned butter.

 

Gwyn’s fruit cake

Todmorden’s Pextenement organic cheeses

Chapel house washed rind

Pikes delight mature cheddar

 

Tea and coffee

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