For the table: Spiced cashew nuts or Padron peppers
or Cherry Bell radishes with sea salt or Petit Lucques olives  6

First Courses

Gazpacho – chilled vine tomato soup with cucumber, chives and breadstick  18

Buffalo mozzarella with purple fig, pinenuts, landcress and balsamic  27

Warm Scottish girolles with watercress and Parmesan shavings  38

 Cornish lobster with lemon mayonnaise, Canteloupe melon and pea leaves  39.5

Main Courses

Roasted fillet of Cornish wild sea bass with datterini and red peppers;
seared pale aubergine, courgette and Sheila’s marjoram  44

French free-range chicken breast roasted with tarragon;
peas, spring greens and potato galette  45

Breast of Devon duck roasted with thyme and cherries;
carrots, curly kale and borlotti beans  48

For 2 to share: Grilled Scottish rib eye, rosemary and horseradish cream;
bitter leaves and hand cut chips  125

Sides: Hand cut chips or Steamed spring greens  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  22

Desserts

Glass of our own Vin d’orange with 2 Sicilian lemon calissons  19

Bowl of English cherries and blackberries  19.5

Caramelised almond cake, poached apricots and lavender cream  10

Peche Melba – vanilla ice cream, raspberry sauce and cantucci  10

Dark chocolate souffle cake with crème fraiche and blackberry sauce  10

Home made ice creams and sorbets – 2 scoops with shortbread  15

Chocolate or Sheila’s Spearmint stracciatella  or Garden rhubarb ice creams

Amalfi lemon or Raspberry or Strawberry sorbets

Affogato – scoop of vanilla ice cream with espresso 14

A scoop of vanilla ice cream with limoncello  14