For the table: Spiced cashew nuts or Lucques olives  or
Radishes with sea salt 6 or Padron  peppers  9

125g Exmoor Caviar – warm buckwheat blinis, crème fraiche, chives  250

First Courses 

 Soup of parsnip and shallots with chestnuts and seeded breadstick 18

Burrata, clementine, pink radicchio, toasted Piedmontese hazelnuts  28.5

Seared purple artichoke with tardivo and salted ricotta  33

Hand-rolled tagliatelle with morel mushrooms, sage and Parmesan  38.5

Cornish crab with lemon mayonnaise, tardivo, puntarelle, rye toast  39

Sally’s Lunch Menu – 45

Winter minestrone with Greg’s organic pumpkin and mushrooms

Slow-baked leg of Devon duck with quince and thyme;
curly kale, Jerusalem artichoke, herbed lentils 

Crushed meringue, poached cranberries and lime curd cream

Main Courses

Roasted Cornish sea bass with taggiasche olives and capers;
fennel, purple sprouting broccoli and fregola  40

Scottish fallow deer loin roasted with pomegranate and lardo;
pumpkin, cavolo nero and dauphinoise potatoes  46.5

Grilled Correze veal chop, rosemary and padron peppers;
bitter leaves and roasted potatoes  58

Side: Hand cut chips or Steamed curly kale  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18.5

Desserts

Bowl of comice pear, clementine and toffee dates  15

A warm mince pie with rum-raisin ice cream  10

Sable Breton, cranberry ripple ice cream, Yorkshire rhubarb  10

Chocolate and almond mousse tart with vanilla cream  10

Home made ice creams and sorbets – 2 scoops with gingernut biscuits  16

Bitter chocolate or Salted caramel or Coffee-praline ice creams

Comice pear, Clementine or Yoghurt sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14