For the table: Spiced cashew nuts or Italian olives or Vegetable crisps
or Radishes with sea salt  5

For 2 to share: 50g Exmoor caviar, warm buckwheat blinis, chives and crème fraiche  185

First Courses

Soup of celeriac and shallots with chestnuts, chives and seeded breadstick  14

Tagliolini, fresh pasta with 3g Umbrian black truffle and bay leaves  40

Seared artichokes from Puglia with Parmesan, lemon and watercress  27

White asparagus, served warm with balsamic dressing or Hollandaise sauce  35

Salad of puntarelle, anchovy, lemon and Clarke’s Olio  30

Seared tuna salad with bottarga, lime, tardivo and carta di musica  29

Duck liver mousse with gherkins, radishes and toasted baguette  24

Main Courses

Roasted fillet of  Scottish halibut with black olives, anchovy and capers;
cime di rape and cannellini beans  42.5

Slow baked leg of Devon duck with sage and blood orange;
cavolo nero, roasted pumpkin and herbed spelt  35.5

Grilled Correze veal chop with Sheila’s rosemary and padron peppers,
seared radicchio and dauphinoise potatoes  48

Sides:   Hand-cut chips or Steamed cavolo nero   7

Cheeses

Cornish Kern, cow from West Cornwall, with Spenwood, sheep from Berkshire and
Ticklemore, goat from Devon, oatmeal biscuits, celery and quince paste  20

Desserts

First of the season gariguette strawberries, brown sugar and crème fraiche  14

Glass of vin d’orange with 3 almond-candied peel calissons  16

Chez Panisse-style apple galette, warm with apple syrup and vanilla cream

Dark chocolate souffle cake, poached prunes and zabaglione cream

Home made ice creams and sorbets – 2 scoops with ginger biscuit

Dark chocolate or Rum-raisin ice creams

Gariguette strawberry or Lime or Spring rhubarb sorbets

10 each

Affogato – 2 scoops vanilla ice cream with espresso 13