Jones the grocer has introduced a new, fresh, all day dining menu that features a selection of wheat free, paleo and vegetarian options available in all stores. The jones the grocer kitchen team, lead by executive chef Alex Ferris, have constructed a innovative menu, which kicks off at 11:30am daily.
The new menu includes an uncomplicated yet moreish wheat free and vegetarian fusilli salad with buratta, grilled zucchini, chili, basil and homemade rocket pesto. Paleo followers will welcome a lemongrass, pumpkin and ginger soup that is gently spiced and full of flavour. The Asian inspired seared Sea Bass on soba noodles with bok choy, pickled daikon, chilli, nori, cashews and yuzu ponzu is bursting with fresh flavours edged with citrusy yuzu and a dash of chili.
Those looking for heartier options will be amazed by the zucchini lasagna with a combination of five cheeses; Shropshire blue, grana padano, mimolette, aged cheddar and buffalo mozzarella and served with cherry vine tomatoes and herb salad. The new crispy duck leg made using the confit method that slow cooks the duck overnight giving delicate and tender melt in the mouth dish that is served with braised lentils, beef bacon and scrumptious kale and honey roasted parsnips.
