For the table: Cashews nuts or Bella di Cerignola or Padron peppers
Vegetable crisps or Radishes with sea salt   5

For 2 to share; 50g Exmoor caviar, warm blinis and crème fraiche  185

First Courses

Celeriac, shallot and fennel soup with chestnuts, chives and breadstick  14

Burrata with blood orange, toasted almonds, castelfranco and balsamic dressing  23

Seared artichokes from Puglia with Parmesan and grumolo leaves  25

Tagliolini, fresh pasta with 3g Umbrian black truffle and bay leaves  36

Salad of puntarelle, anchovy, lemon and Clarke’s Olio   29

Correze veal sweetbread served warm, hazelnuts, tardivo and pumpkin 35

Tagliatelle, fresh pasta with slow cooked deer, vegetables, herbs and grappa  27

Main Courses

Fillet of Cornish sea bass roasted with black olives, capers and parsley;
baked fennel, cime di rapa and Umbrian lentils  39

Seared Scottish scallops with  agretti, bottarga and puntarelle   41

Corn fed chicken breast roasted with black truffle and sage,
baked carrots, cavolo nero and potato galette  36.5

Scottish fallow deer loin with pomegranate and artisan-cured lardo;
beetroot, Jerusalem artichoke and herbed spelt  43

Char grilled Correze veal chop with rosemary, fried artichoke,
padron peppers and bitter leaves  48

Sides:   Hand-cut chips or Steamed leaf spinach  7

Cheeses

Lincolnshire Poacher, cow with Berkswell, sheep from West Midlands,
oatmeal biscuits, celery and quince paste 12.5

Desserts

Bowl of sliced first of the season navel orange and bon bon dates  14

Glass of vin d’orange with panettone from Puglia  13

Lemon tart with candied peel and crème fraiche

Chocolate-raisin souffle cake, zabaglione cream and chocolate sauce

Home made ice creams and sorbets – 2 scoops with croquante d’amande

Dark chocolate or Hazelnut or Almond-honey torrone ice creams

Mango and lime or Comice pear sorbets

10 each

Affogato – 2 scoops vanilla ice cream with espresso 13