COOKING GUIDE

COOKING GUIDE SPRING.jpg
PLATING GUIDE SPRING.jpg

If you have any questions please get in touch hello@porciniandroux.com

Burrata, Asparagus & Wild Garlic Pesto served with Sourdough Focaccia.  

 

Burrata, Asparagus, Wild Garlic, Chives, Garlic, Almonds, Parmesan, Sourdough Starter, Wheat Flour, Rye Flour, Water, Olive Oil, Salt, Pepper, Lemon Juice.

 

 

Rolled Breast of Lamb served with Crispy Caper Potatoes, Green Bean Salad & Salsa Verde.

 

Lamb Breast, New Potatoes, Green Beans, Baby Salad Leaves, Nigella Seeds, Breadcrumbs, Anchovy, Parsley, Garlic, Gherkins, Capers, Mint, Lemon Zest, Lemon Juice, Olive Oil, Salt, Pepper.

 

Courgette & Feta Fritters served with Crispy Caper Potatoes, Green Bean Salad & Lemon Yoghurt (V)

 

Courgettes, Wheat Flour, Eggs, Feta, Spring Onion, New Potatoes, Green Beans, Baby Salad Leaves, Yoghurt, Nigella Seeds, Garlic, Mint, Lemon Zest, Lemon Juice, Sumac, Olive Oil, Salt, Pepper.

 

 

Honey Soaked, Blood Orange & Almond Cake served with Mascarpone Cream.

 

Blood Orange (Zest & Juice), Honey, Ground Almond, Self-Raising Wheat Flour, Eggs, Butter, Mascarpone, Double Cream, Sugar.

ALLERGENS