For the table: Spiced cashew nuts or Petit Lucques olives
      or Radishes, carosello cucumber and sea salt  8

First Courses

Gazpacho – chilled vine tomato and red pepper soup with breadstick  17.5

Burrata with violino courgette, toasted almonds and lemon dressing  29

Trofie pasta with basil-pinenut pesto, green beans and potato  33

Seared purple artichokes with garden rocket and shaved Parmesan  35

Cornish crab, lemon mayonnaise, Vesuvio tomato and watercress  41

Main Courses

Roasted Scottish halibut fillet with red peppers, olives and chives;
seared courgette, pale aubergine and Sardinian fregola  45

Breast of free range chicken roasted with sage leaves;
spring greens, carrots and potato galette  46

Roasted Devon duck breast with thyme and apricots;
curly kale, baked Tropea onion, borlotti beans  50

Grilled Correze veal chop, Sheila’s rosemary and padron peppers;  
roasted potatoes and bitter leaves  60

Sides: Hand-cut chips or Steamed spring greens  8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of Italian cherries and yellow peach  23

Vanilla cheesecake with strawberry sauce  10

Peche Melba, vanilla ice cream, raspberry sauce, almond biscuit  10

Clarke’s classic chocolate-almond cake with crème fraiche  10

Glass of Vin d’orange with 2 Sicilian lemon calissons  21

Home made ice creams and sorbets – 2 scoops with shortbread  16

Pistachio nut or Banana ice creams

Apricot or Strawberry or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14