Wild Caraway Spring Foraging Dinner (2014)
Wednesday, June 18, 2014
“Snack pack”
Sea weed popcorn, sunchoke chips, sumac pork crackling
Mackerel tartare: weir-caught mackerel, applewood-smoked sour cream, corn lilies, sweet cicely
Lobster Pasta: local lobster, squid ink & natural cavatelli, orach, sea blight, cherry tomatoes, lobster coulis
“Seaside”
Local flounder, sea lettuce, dulse, the samphire green collection, oyster leaf, clam goodness
Pork & Salad: Oulton's pork and juniper berry terrine, 18th century salad à la New York, with elderflower vinaigrette
Cleanser: juniper & lime granita
“Flower Power”
Rose crème brûlée, elderflower cake, sweet cicely flower ice cream
Mignardises
Spruce Melting Moment
Mountain Ash caramel profiterole
Elderflower Delight