Dinner Menu
For the table: Radishes with sea saltor 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 and breadstick 14.5
Buffalo mozzarella, fava beans, escarole, Clarke’s Olio and lemon 24
Warm French white asparagus with pea leaves and Hollandaise sauce 30
Cornish crab with Alphonse mango, lemon mayonnaise and rye toasts 37.5
Tuna served raw with green asparagus, lime, fennel and carta di musica 27
Main Courses
Roasted Scottish halibut fillet with sauce of chives and Prosecco;
carrots, agretti, greenbeans and Jersey Royals 45
Rhug Estate organic chicken breast with wild garlic leaves;
celeriac, spring greens, peas and potato galette 35
Devon duck breast with sage and mostarda di cremona;
tropea onion, Swiss chard and herbed lentils 43.5
Leg of Pyrenees lamb roasted with mint and shallots;
green asparagus, spinach and morels 44
Sides: Steamed leaf spinach or Hand-cut chips 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste and celery   22
Desserts
Glass of vin d’Orange with 2almond-candied peel calissons 12
Gariguette strawberries with brown sugar and crème fraiche 17
Blueberry cake with vanilla cream and candied lemon  10
Dark chocolate roulade, toasted almonds and chocolate sauce  10
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