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

50g/125g Exmoor Caviar – buckwheat blinis, crème fraiche, chives  155/239

First Courses

Soup of delica pumpkin with fresh chestnuts, chives and breadstick   19

Burrata with blood orange, toasted cobnuts, escarole and pomegranate  29

Seared Sardinian tuna with lime, puntarelle, tardivo and Clarke’s Olio  32

French quail salad with borettane onion, beetroot and landcress  30

Main Courses

Roasted Cornish red mullet with taggiasche olives and capers;
sprouting broccoli, baked fennel, coco blanc beans  46

Free range chicken breast roasted with sage leaves;
celeriac, curly kale and potato galette  47

Scottish deer loin roasted with quince and lardo;
baked pumpkin, cavolo nero and herbed spelt   48.5

Grilled Correze veal chop, rosemary and padron peppers;
bitter leaves and roasted potatoes  59

Sides: Hand cut chips or Steamed leaf spinach  7

Cheeses

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

Desserts

Bowl of comice pear, moscato grapes and toffee dates  15

Rich lemon tart with candied peel and damson sauce  10

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

Glass of our own Vin d’orange, 1 lemon calisson and 1 honey madeleine 15

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

Salted caramel or Bitter chocolate or Rum-raisin or Hazelnut ice creams

Yoghurt or Damson or Miyagawa sorbets

Affogato – scoop of vanilla ice cream with espresso 14

A scoop of vanilla ice cream with limoncello  14