Dinner Menu
For the table: Spiced Cashew nuts or Cerignola olives
or Radishes with sea salt or Fried padron peppers 5
For 2 to share: 50g Aquitaine caviar, buckwheat blinis, chives, crème fraiche 125
First Courses
Soup of celeriac and shallots with chestnuts, chives and breadstick 13.5
Burrata with blood orange, toasted hazelnuts, pomegranate and balsamic 23
Fresh tagliolini OR 3 scrambled St Ewe eggs, black truffle from Umbria 36
Warm purple artichokes from Puglia, Parmesan and tardivo 29
Sardinian tuna raw with lime, bottarga, pea leaves and carta di musica 27
Cornish crab, lemon mayonnaise, puntarelle and rye toasts 33
Main Courses
Roasted fillet of Scottish halibut with dill and Prosecco;
agretti,romanesco, carrots and new potatoes 43.5
Rhug Estate chicken breast filled and roasted with Umbrian black truffle;
celeriac, curly kale and potato galette 37.5
Scottish fallow deer loin roasted with thyme and apple;
cavolo nero, Jerusalem artichokes and herbed spelt 44
Grilled Correze veal chop, Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes 52.5
Sides: Steamed leaf spinach or Hand-cut chips 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste and celery 22.5
Desserts
Bowl of new season Sicilian leafy orange and toffee dates 16
Glass of Vin d’orange with 2 almond-candied peel calissons 12
Chez Panisse-style apple galette, spring rhubarb, vanilla cream 10
Clarke’s classic chocolate and almond cake with crème fraiche 10
Home made ice creams and sorbets – 2 scoops with croquante d’amande 12
Banana or Michele’s Mocha ice creams
Blood orange or Spring rhubarb sorbets
Affogato – 2 scoops vanilla ice cream with espresso 13