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

First Courses

Soup of Jerusalem artichoke, chestnuts, chives and seeded breadstick  17.5

Burrata with blood orange, hazelnuts, pomegranate and castelfranco  27

Seared purple artichokes, shaved Parmesan, fennel and watercress  29

Cornish crab, lemon mayonnaise, tardivo, puntarelle and carta di musica  39

Seared Scottish scallops with bottarga, lemon and radicchio  35

Main Courses

Roasted fillet of Cornish brill with sauce of dill and Prosecco;
romanesco, carrots and new potatoes  46

Scottish deer loin with pomegranate and lardo di colonnata;
pumpkin, cavolo nero and herbed lentils  44.5

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

Sides: Hand cut chips or Steamed curly kale  7

Cheeses

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

Desserts

Glass of Muscat de Rivesaltes with warm panettone from Puglia  21

Bowl of leafy Sicilian oranges and toffee dates   15

Floating Island ~ poached Yorkshire rhubarb and cranberry sauce  10

Chocolate-chestnut mousse tart, crème fraiche and candied orange 10

Home made ice creams and sorbets – 2 scoops with shortbread  14 

Cranberry ripple or Bitter chocolate or Walnut-chocolate ice creams

Blackcurrant or Blood orange or Mango-passion fruit sorbets

Affogato – scoop of vanilla ice cream with espresso 12