Dinner Menu
For the table: Spiced cashew nuts or Petit Lucques olives or Vegetable crisps
or Radishes and sea salt or Padron peppers 6
First Courses
Celeriac and fennel soup with chestnuts, chives and breadstick 17.5
Burrata with blood orange, escarole, hazelnuts and balsamic 27
Warm purple artichokes, pink radicchio and shaved Parmesan 28
Cornish crab, lemon mayonnaise, garden rocket and carta di musica 39.5
Seared Sardinian tuna, bottarga, fennel, pea leaves and Clarke’s Olio  31.5
Main Courses
Cornish wild sea bass with taggiasche olives, capers and parsley;Â fennel,
cime di rapa and herbed fregola 45
French corn-fed chicken breast with sage and winter black truffle;
celeriac, brussel tops and potato galette 44
Devon deer loin roasted with thyme and pomegranate;
pumpkin, cavolo nero and Umbrian lentils 47
Grilled Correze veal chop with sage and padron peppers;
bitter leaves and roasted potatoes 58
Sides: Hand cut chips or Steamed brussel tops  7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery 22
Desserts
Glass of Muscat de Rivesaltes with 2 Sicilian lemon calissons 21
Bowl of leafy Sicilian oranges, toffee dates and pomegranate 15
Nutmeg egg custard tart with Yorkshire rhubarb 10
Dark chocolate roulade with prunes and caramelised almonds 10
Home made ice creams and sorbets – 2 scoops with shortbread 14
Banana or Bitter chocolate or Caramelised walnut ice creams
Quince or Comice pear sorbets
Affogato – scoop of vanilla ice cream with espresso 12