The Yard Birmingham

Compressed fruit, fried walnuts, stone hollow goat cheese, green goddess-cider dressing.

Sous vide egg, roasted butternut squash, radish, shaved manchego cheese, warm bacon brown butter vinaigrette.

Smoked German potato salad, pickled mustard seed, housemade chocolate, mustard vinaigrette.

Spring peas, goat cheese, fennel, chervil, sesame tuille.

Spinach-ricotta gnocchi, vanilla poached parsnips, baby carrots, tarragon infused chicken veloute.

Snow's bend root vegetable risotto, blood orange beurre blanc, herb oil.

Housemade pappardelle, spring peas, wild foraged mushrooms, snow's bend baby carrots, parmigiana Reggiano.

Basil potato puree, root vegetables, roasted beets, wild foraged mushrooms, radish, balsamic bordelaise.

Espresso beverage.

Espresso beverage.

Espresso beverage.

Bombay chai tea-infused cheesecake with a sesame-graham crust, apricot ginger coulis, and candied pear.

Served with housemade espresso ice cream and chocolate crumble.

Raspberries with goat cheese sorbet and a balsamic-honey reduction.

Handmade pecan pie topped with candied pecans, molasses ice cream, and bourbon Anglesey.

Palmier cookies with three scoops of fresh churned ice creams.

Chocolate de creme, marshmallow meringue, devil's food cake, smoked pecan tuile, and graham cracker crumble.

Handmade pie topped with bourbon ice cream and candied pecans.

Pavlova with confit rhubarb, macerated berries, mint sorbet, and honey almond tulle.

Served with lemon-basil ice cream, candied lemon peel, and creme Anglesey.

Shortbread cookies with three scoops of fresh churned ice creams or sorbets.