For the table: Spiced cashew nuts or Lucques olives
or Padron peppers or Radishes with sea salt   6

50g Exmoor caviar – salted baerii, buckwheat blinis, chives and crème fraiche  155

First Courses

Soup of peas, celery and shallots with seeded breadstick  18

Burrata with apricot, escarole, pistachio nuts and balsamic dressing  28

Warm white and green asparagus, chive Hollandaise and watercress  35

Scottish lobster salad, Canteloupe melon, mayonnaise, carta di musica  41

Irish beef served raw with Parmesan, summer truffle, mustard dressing  29            

Main Courses

Roasted Scottish halibut fillet with sauce of dill and Prosecco;
agretti, carrots, green beans and Jersey Royals  47.5

French corn-fed chicken breast with wild garlic leaves;
peas, spring greens and potato galette  42

Devon duck breast roasted with thyme and cherries; 
curly kale, Jerusalem artichokes, borlotti beans  48

Grilled Correze veal chop with Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  58

Sides: Hand cut chips or Steamed leaf spinach  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 strawberries and French cherries  18

Hazelnut and apricot Linzer Torte with zabaglione cream  10

Dark chocolate mousse tart, raspberries and pistachio nuts  10

Home made ice creams and sorbets – 2 scoops with fruit-nut flapjack  14

Bitter chocolate or Pistachio nut or Garden rhubarb ice creams

Apricot or Strawberry or Raspberry sorbets

Affogato – scoop of vanilla ice cream with espresso 12

A scoop of vanilla ice cream with limoncello  14