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menu

late may, two thousand twenty-four

the beginning

roasted new potatoes, 

spring onion aioli 

GF VO

roasted carrots & shallots, 

rosemary & thyme salsa verde 

GF V

 

cremini mushrooms, 

pomaro & beef ragu 

GF VO

the middle

sweet pea, cippolini 

& honey whipped ricotta 

GF VO

 

shaved fennel & celery, 

citrus vinaigrette 

GF V

roasted beet, 

strawberry & basil

GF V

the main

pork rillette

aligot potatoes, peas & carrots

GF

scallops

roasted sunchoke, potato & tarragon cream

GF, VO

 

crab tagliatelle 

asparagus, pea, lemon & basil

GFO, VO

the end

panna cotta &

fresh strawberry

GF
 

lemon frost pie &

blueberry compote

VO
 

chocolate mousse cake

oreo crust & ganache

GFO

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