À la carte Menu

Friday and Saturday evenings, 6:30pm to 10pm, we serve a full À la carte Menu
Please note: menu is subject to daily and seasonal change so this menu is for illustrative purposes.Seasonal specials are also served, which change week to week based on what we forage from the wild.

Main Menu August – October

Set menu deal: 2 courses for £18.50 & 3 courses for £23.00
Available Monday – Thursday lunch & dinner – Friday & Saturday lunchtimes only

Starters

Wild Soup (vegan) (gfa) £5.80
Carrot & Hogweed seed soup

Sloe Gin Salmon (gfa) £7.60
Salmon cured in sloe gin served with a wild British wasabi of horseradish & lady’s smock, & pickled sea vegetables.

Rabbit & Pork terrine (gfa) £7.20
A pressed pork and rabbit terrine with prunes. Served with toasted bread and a selection of pickles.

“Deer Spheres” £7.10

Shredded slow-cooked muntjac & blue cheese risotto rice balls with wild garlic aioli & hedgerow berry syrup

Scones (v) £7.60
Cheese scones served with a lemon, garlic & courgette puree, hogweed seed crème fraiche & pickled hogweed shoots

Mains

Hogbelly (gfa) £14.50
Slow-roasted pork belly, scrumpy & apple sauce, served with Alexander seed spiced mash, greens & gravy (N.B. To achieve the perfect crackle, this dish can require slightly longer cooking times of 30-40 minutes.

Verulam Burger £14.50
Beef burger cooked to a Roman recipe including douglas fir needles & hogweed seeds, topped with smoked cheese, pickled samphire & onion jam. served with hand-cut chips & dressed leaf salad. And for the veggies we also offer a chestnut, apple & mixed vegetable version cooked to the same recipe.

Cod (gf) £16.50 (£2 supplement on set menu)
Pan-roasted Shetland cod served with watercress mash, broad beans, roasted lemon & a sprinkling of crispy venison and pork bits

Wild Mushroom Risotto (v) (vegan option available) £14.80
A creamy risotto with a host of wild mushrooms, finished with lemon balm (ask staff for pick of the day).

Wood Pigeon £14.50
Pan-seared wood pigeon breasts with black pudding, served with a parsnip puree, buttered kale and a rich jus.

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