9th December 2016

Oh, deck those halls with holly and all the Christmas caboodle which most of us love to create each December; Field & Fork is no exception.  Celebrate the season with our menu, a lateral take on this time of year, with smoked duck salad, blood oranges, spice bread croῠtons; pork rillettes with apple purée, crisp Serrano ham and black pepper brioche; partridge schitzel with a wild mushroom and local ale sauce with truffle gnocchi. Where’s the turkey, you may ask? Well, in the turkey, leek and ham pithivier served with sprouts, cocotte potatoes and roasted roots, pictured below.

pithivier

 

 

 

 

 

 

Finish your Christmas treat with chocolate and chestnut parfait, cinnamon shortbread and candied cranberries.

chocolate torte

 

 

 

 

 

But there are two other menus to consider, apart from the Christmas one; the a la carte and set menus are still giving, giving.

onion-and-goats-cheese-gnocchi

 

 

Barley Ozotto with a peanut and parsley pesto and Pecorino cheese on the set menu

cod-dish

 

 

Grilled halibut, Hollandaise sauce and purple sprouting brocolli

 

 

 

Menus in January will include some more truffle, after the company’s chefs 48 hour whirlwind tour in November of the White Truffle Market  in Alba, northwest Italy; part of our ‘education’.  The World Market is the largest international exhibition of truffles from the Piedmontese hills of Langhe, Roero and  Monferrato.  Every day, thousands of batches of truffles, freshly picked, are displayed and sold by the “trifolao” themselves, the man in the hat one such trifolao.  Each truffle is quality checked.truffle-market

 

 

 

 

We’re closed from 24 December, re-opening on Tuesday, 3 January, 2017.

Have a delightful Christmas and may we all, at Field and Fork, wish you the very best for 2017.

Sam, family and staff.

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