I’l Have What Rick’s Having

Join us here at The Purty Kitchen from May 13th-17th for a week long celebration of the finest meat from Higgins Butchers.

Wednesday 13th & Thursday 14th

Small Plate - Braised Iberico Pork ribs, house pickles, ponzu hoisin, chives - 17 

Main - Wagyu beef burger, black garlic mayo, pickles, butterhead lettuce, confit heirloom tomato, Twice cooked fries - 26 (1, 3, 7)

Friday 15th & Saturday 16th

Small Plate - Eye fillet tartare, pickle, capers, dijon, smoked sea salt, Ratte potato crisps - 17 (12)

Main for 2 - Cote de boeuf, pepper sauce, watercress, truffle, twice cooked skinny fries - 86 (7,12)

Sunday 17th

Wintavern farm pig on a spit, organic slaw, abercorn farm salad, smoked potatoes, apple butter, confit garlic - 26 (1,7,9,10,12)