Lunch Menu
For the table: Radishes with sea salt or Padron peppers or
Cerignola olives or Spiced cashew nuts 5
For 2 to share: 125g Aquitaine caviar, buckwheat blinis, chives and crème fraiche 195
First Courses
Soup of Italian peas and leek with Sheila’s chives with breadstick 14
Buffalo mozzarella, blood orange, escarole and balsamic dressing 21.5
Warm French white asparagus with Parmesan and landcress 29
Tagliatelle with morel mushrooms and landcress leaves 33
Cornish crab salad with Alphonse mango and lemon mayonnaise 37.5
Tonnarelli with Scottish lobster, garden rocket and wild garlic leaves 35
Sally’s Lunch Menu – 38
Baked sheep ricotta, toasted almonds and garden rocket
Cornish skate wing with capers, parsley and lemon;
baked carrots, curly kale and Jersey Royals
Sable Breton, lime curd-passion fruit cream, mango sauce
Main Courses
Fillet of tuna char grilled with black olives and Sheila’s marjoram;
seared courgette, agretti and borlotti beans 40
Rhug Estate organic chicken leg boned and roasted with wild garlic;
peas, spring greens and potato galette 35
Roasted Devon duck breast with mostarda di cremona and thyme;
tropea onion, Swiss chard and herbed lentils 42
Grilled Correze veal chop, Sheila’s rosemary and padron peppers;
salad of bitter leaves and roasted potatoes 53
Side: Hand-cut chips or Steamed leaf spinach 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste and celery 15.5
Desserts
Glass of Vin d’Orange with 2 almond-candied peel calissons 12
Gariguette strawberries with brown sugar and crème fraiche 17
Blueberry cake with vanilla cream and candied lemon 8.5
Dark chocolate roulade, toasted almonds and chocolate sauce 8.5
Home made ice creams and sorbets – 2 scoops with croquante d’amande 14
Stracciatella with Sheila’s mint or Dark chocolate or Toasted pecan ice creams
Yoghurt or Mango-passion fruit or Strawberry sorbets
Affogato – 2 scoops vanilla ice cream with espresso 13