For the table: Petit Lucques olives or Spiced cashew nuts or Radishes, sea salt
or Rice and Potato crisps  5     or Padron peppers  10

50g Exmoor Caviar, warm buckwheat blinis, crème fraiche, chives  165

First Courses 

Soup of sweetcorn and shallots with chives and seeded breadstick  18

Burrata with purple fig, pistachio nuts, pomegranate, castelfranco  26

Seared Petit Violet artichokes with Parmesan and Clarke’s Olio  31

Devon crab, lemon mayonnaise, Vesuvio tomato and fennel  40

Seared Scottish beef, wild rocket, lemon and Westcombe Cheddar  29

Sally’s Lunch Menu – 45

Italian green beans, sweetcorn, garden rocket, Parmesan

Slow-cookedScottish fallow deer and thyme pie;
salad of bitter leaves

Apple, quince and raspberry galette with vanilla cream

Main Courses

Roasted Scottish cod fillet with datterino and red peppers;
baked fennel, pale aubergine, coco blanc beans  38

Corn-fed chicken breast filled and roasted with Sheila’s sage;
sweetcorn, curly kale and potato dauphinoise  42.5

Rhug Estate organic lamb chops with mint salsa verde;
leaf spinach and baked carrots  38

Sides: Hand cut chips or Steamed leaf spinach  10

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  19.5

Desserts

Bowl of Chasselas grapes, Piedmont purple plums, raspberries  15

Glass of vin d’orange with 2 home made calissons  19

Vin d’orange zabaglione cake, figs, blackberries, damson sauce  12

Clarke’s classic chocolate-almond cake with crème fraiche  12

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  16

Damson or Dark chocolate or Almond ice creams

Mango-passion fruit or Victoria plum sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14