Spring has sprung! In addition to Open Singles, and long days in the sun, it also means Chef Danny’s garden is under way.
This year his garden is primarily an herb garden. It has a really nice mix of herbs including oregano, garlic, chives, fennel, lavendar, thyme, rosemary, dillweed along with strawberries and a blueberry bush mixed in for good measure. Danny will be using these herbs in the sauces and dishes served at Lee Valley throughout the summer months
To start the summer right, we will be launching a new menu. The new menu is an eclectic mix of mouthwatering dishes. From the new starter menu, we recommend the Chorizo Prawn Pil Pil. It is served in a garlic chilli sauce and is beyond words delicious. If you’re hankering for an American holiday, we may not be able to bring the American sun or attractions, but we can transport you there in taste. Try the Crunchy Spicy Onion Petals with a roasted red pepper & garlic aoili.
From the mains, you absolutely must try the butterflied supreme of pan-fried chicken topped with smoked bacon, gratinated with cheddar & parmesan cheese. Finished with a pesto & balsamic drizzle and served with salad and a choice of wedges or chips. That or the steak… you can never go wrong with a good steak!
Unless of course you are vegetarian! In which case we have a variety of options ranging from Falafel burgers to Vegetarian Korma.
Whatever your fancy, we guarantee you will find something you love on our new summer menu.