toasted pistachio, honey, pickled shallot, lemon, grilled naan bread

Whipped Feta

sautéed spinach, charred tomato, crispy leek, herb olive oil

Pan Roasted Salmon

Sautéed Spinach

roasted turkey, avocado, bacon, tomato, mixed greens, yellow american, garlic aioli, toasted multigrain

Club

Add: steak*

Add: salmon

Add: chicken salad

Add: grilled chicken

mixed romaine, cucumber, shredded carrot, grape tomato

Small Green Salad

Tomato Cambozola Soup

seasonal desserts, scones with clotted cream and preserves, traditional tea sandwiches, choice of hot or iced tea

Traditional Tea Service

OE Classic

Wright's Griddled Muffin

imported, medium pearl, buttery flavor with salty undertone, served with lattice chips, crème fraîche, chives

Amur Kaluga

Additional Pots of Tea

Matcha Latte

Strawberry Mint Julep

Matcha Lemonade

Earl Grey Lavender Lemonade

Chai Latte

Salted Caramel Latte

Ginger Pear

Lemon Drop

Strawberry Rosè

In a food processor, combine feta cheese, cream cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Blend Ingredients

In a dry skillet over medium heat, add the pistachios. Toast for 3-5 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and let cool, then chop coarsely.

Toast the Pistachios

In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve.

Prepare the Pickling Liquid

Slice the shallots thinly and place them in a jar. Pour the warm pickling liquid over the shallots, ensuring they are fully submerged. Let them sit for at least 30 minutes or refrigerate for up to a week.

Pickle the Shallots

Brush each piece of naan bread with olive oil on both sides. Preheat a grill or grill pan over medium-high heat. Grill the naan for 2-3 minutes on each side until warm and slightly charred.

Grill the Naan

Spread the whipped feta on a serving platter. Top with toasted pistachios, and pickled shallots. Drizzle honey over the top. Serve with grilled naan bread on the side.

Plate the Dish

Feta cheese

Cream cheese

Olive oil

Lemon juice

Salt

Black pepper

Pistachios

Shallots

Apple cider vinegar

Sugar

Naan bread

Honey

In a blender, combine the fresh herbs, olive oil, and salt. Blend until smooth. Set aside.

Make the Herb Olive Oil

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add cherry tomatoes and sprinkle with salt. Cook for 5-7 minutes, turning occasionally until they are charred and blistered. Remove from heat and set aside.

Prepare Charred Tomatoes

In a bowl, toss the thinly sliced leeks with flour and salt. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the leeks and fry until golden brown and crispy, about 5-6 minutes. Drain on paper towels and set aside.

Fry the Leeks

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach, salt, and pepper. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat and set aside.

Sauté the Spinach

Season the salmon fillets with salt and black pepper. In a large oven-safe skillet, heat 4 tablespoons of olive oil over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and transfer the skillet to a preheated oven at 400°F (200°C). Roast for an additional 6-8 minutes until cooked through.

Cook the Salmon

On a serving plate, place a portion of sautéed spinach, top with a salmon fillet, add charred tomatoes, and sprinkle with crispy leeks. Drizzle with herb olive oil before serving.

Serve

Salmon fillets

Fresh spinach

Garlic, minced

Cherry tomatoes

Leeks, thinly sliced

Flour

Fresh herbs (parsley, basil, thyme)

Thoroughly rinse the fresh spinach leaves under cold running water to remove any dirt or grit. Drain well.

Wash the Spinach

Peel and finely chop the garlic cloves. Set aside.

Chop the Garlic

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Olive Oil

Add the chopped garlic to the skillet and sauté for about 1 minute, stirring frequently, until fragrant but not browned.

Sauté the Garlic

Gradually add the washed spinach to the skillet, tossing it with the garlic and oil. It may seem like a lot at first, but it will wilt down.

Add the Spinach

Sprinkle in the salt and black pepper. Continue to sauté the spinach for about 3-5 minutes, or until it is wilted and tender.

Season and Cook

Remove the skillet from heat and drizzle the lemon juice over the sautéed spinach. Toss to combine and adjust seasoning if necessary.

Finish with Lemon Juice

Garlic

In a small bowl, combine the mayonnaise, minced garlic clove, lemon juice, salt, and black pepper. Mix well until smooth. Set aside.

Make the Garlic Aioli

In a skillet over medium heat, cook the bacon slices until crispy, about 4-5 minutes. Remove and drain on paper towels.

Cook the Bacon

While the bacon cooks, toast the multigrain bread slices until golden brown.

Toast the Bread

Cut the avocado in half, remove the pit, and slice it into thin pieces.

Slice the Avocado

Wash the tomato and slice it into thin rounds.

Slice the Tomato

On one slice of toasted multigrain bread, spread a layer of garlic aioli. Add half of the roasted turkey, followed by a layer of mixed greens, avocado slices, a slice of yellow American cheese, and bacon. Top with another slice of toasted bread and repeat the layers with the remaining ingredients. Finish with the last slice of bread.

Assemble the Club Sandwich

Cut the sandwich in half and serve immediately with extra garlic aioli on the side.

Roasted Turkey Breast

Avocado

Bacon

Tomato

Mixed Greens

Yellow American Cheese

Multigrain Bread

Mayonnaise

Garlic Clove

Lemon Juice

Black Pepper

Pat the ribeye steaks dry with paper towels to remove excess moisture. Generously season both sides of each steak with salt and black pepper, ensuring an even coating.

Season the Steak

In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. This should take about 2-3 minutes.

Prepare the Pan

Smash the garlic cloves slightly with the flat side of a knife and add them to the hot oil along with the rosemary sprigs, allowing them to infuse the oil for about 1 minute.

Add Garlic and Rosemary

Carefully add the seasoned ribeye steaks to the skillet. Cook for 4-5 minutes on the first side without moving them, allowing a nice crust to form.

Sear the Steaks

Using tongs, flip the steaks to the other side and cook for an additional 3-4 minutes for medium-rare, or until your desired doneness is reached. While cooking, use a spoon to baste the steaks with the infused oil, garlic, and rosemary for extra flavor.

Flip and Baste

Once cooked, remove the steaks from the skillet and place them on a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.

Rest the Steaks

After resting, slice the steaks against the grain and serve immediately. Drizzle with any remaining garlic and rosemary oil from the pan if desired.

Slice and Serve

Ribeye steak

Garlic cloves

Fresh rosemary

Preheat your oven to 400°F (200°C). This ensures that the salmon cooks evenly and thoroughly.

Preheat the Oven

In a small bowl, mix together the olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper to create the marinade.

Prepare Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure that all sides of the salmon are coated. Let it marinate for at least 15 minutes.

Marinate Salmon

Line a baking sheet with parchment paper or lightly grease it. Place the marinated salmon fillets skin-side down on the baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

Once cooked, remove the salmon from the oven and let it rest for a few minutes. Serve warm with your choice of sides.

Garlic cloves, minced

Fresh dill, chopped

Shred the cooked chicken breast into bite-sized pieces and place them in a large mixing bowl.

Step 1: Prepare the Chicken

Wash and chop the romaine lettuce, cherry tomatoes in halves, cucumber into slices, and finely chop the red onion. Add all the vegetables to the bowl with the chicken.

Step 2: Chop Vegetables

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.

Step 3: Combine Dressing Ingredients

Pour the dressing over the chicken and vegetable mixture. Toss gently to combine, ensuring the dressing evenly coats all ingredients.

Step 4: Dress the Salad

If desired, slice the avocado and add to the salad. Crumble the feta cheese and sprinkle sliced almonds on top for extra flavor and crunch.

Step 5: Add Optional Ingredients

Serve the chicken salad immediately in bowls or on plates. Enjoy chilled or at room temperature.

Step 6: Serve and Enjoy

Cooked Chicken Breast

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Olive Oil

Dijon Mustard

Feta Cheese

Almonds, sliced

In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts and ensure they are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F or 190°C to 232°C).

Preheat the Grill

Remove the chicken from the marinade and discard any leftover marinade. Place the chicken breasts on the grill. Cook for 6-7 minutes on one side, then flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

Rest the Chicken

Slice the grilled chicken and serve it on a platter. Garnish with fresh parsley and lemon wedges if desired.

Garnish and Serve

Chicken breasts

Garlic powder

Paprika

Fresh parsley

Lemon wedges

Wash the romaine lettuce thoroughly under cold running water. Shake off excess water and chop into bite-sized pieces.

Prepare Romaine Lettuce

Wash the cucumber and slice it into thin rounds or half-moons, depending on your preference.

Slice Cucumber

Place the pre-shredded carrot into the bowl with the romaine and cucumber.

Add Shredded Carrot

Rinse the grape tomatoes and cut them in half. Add them to the salad mix.

Add Grape Tomatoes

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.

Mix Dressing Ingredients

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Dress the Salad

Shredded Carrot

Grape Tomatoes

Balsamic Vinegar

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Sauté the Base

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Add the crushed tomatoes and vegetable broth to the pot. Bring the mixture to a simmer.

Incorporate Tomatoes and Broth

Let the soup simmer for 15 minutes, stirring occasionally.

Simmer the Soup

Stir in the crumbled Cambozola cheese, salt, black pepper, and chopped basil. Cook for another 5 minutes until the cheese is melted and the flavors meld together.