Moot Bar

with capers & sherry vinegar

in pomegranate molasses

black truffle aioli, poached country egg & pearl couscous

with saffron aioli

with soppressata, cucumber, radish, black olive & mint

with fig & walnut crouton & queso fresco

hard boiled egg, green bean, olive, and horseradish dressing

boston lettuce, goat cheese crostinis, honey sherry & walnut vinaigrette

with balsamic vinagerette

plum tomato, leeks, crushed red chili flakes, chick pea & paprika spread on toast

with mashed potato & cabbage

fingerling potatoes, harrisa, parsley, picholine olives, and lemon

onion & homemade apple sauce

with fresh lemon

with mushrooms, fregola, leeks, pomegranate & black peppercorn reduction

with seasonal berries

with cinnamon & sugar

with toffee sauce & fresh cream

paired with a glass of antique tawny