The Parsons Table Menu & Prices — Arundel

Pumpkin seed granola, crème fraiche

Baguette crostinis, gribiche sauce

Pear, stilton, candied walnut, walnut dressing

Pink grapefruit, daikon, watercress

Chive, fine croutons.

Marinated artichoke, courgette, radish, aged comté dressing

Beetroot, watercress, sour cream

Wild garlic & parsley pesto, pickled shimeji, crostini

Risotto of rocket & lemon, ricotta cheese

Locally sourced fish simply prepared

Jersey potatoes, hampshire asparagus, chive butter

Dauphine potato, savoy cabbage, prune & apple chutney

Organic cow's milk, full flavour, big tang, rounded silky notes (p)

Ash rolled goat's milk cheese, intense, rich, creamy

Raw ewe's milk, semi-hard, mellow, nutty, caramel

Aged for a minimum of twelve weeks, intensely rich, creamy, strong tang (p)

Raw cow's milk, bloomed rind, silky, earthy, brie style

Dijon, piccalilli

Ricotta, pink lady, spinach, granola

Saffron tomato risotto, padano cheese

Potato puree, courgette, cured tomato, gem lettuce, chive velouté

Potato gnocchi, celeriac trompettes, red wine sauce

Marmalade custard, clotted cream ice cream

Celeriac remoulade, dijon

Rosary goats cheese, summer leaves, shallots, basil

Salt cod croquette, french style peas, purple sprouting broccoli

Crushed jersey potatoes, spring vegetables

Fondant potato, roasted gem, shallots, caesar dressing pan jus

Honeycomb orange sorbet

Minted yoghurt

Sourdough crostini

Shaved fennel, samphire, chive sour cream

Feta, autumn kale, pink lady apple, lemon dressing.

Pearl barley, rocket & walnut pesto, grain mustard veloute

Potato rosti, peas & carrots

Cornish mussels, autumn minestrone

Gratin potato, pulled lamb crepinette

Supplement

Red onion chutney, dijon

Shipcote goats cheese, garden leaves, lemon dressing

Potato purée, tenderstem, grain mustard velouté

Potato gnocchi, foraged mushrooms, butternut squash, red wine sauce

Mulled blackberries, almond cake