For the table: Spiced cashew nuts or Petit Lucques olives or Vegetable crisps
or Padron peppers or Heritage radishes and sea salt  6

First Courses

Delica pumpkin, shallot and chestnut soup with chives and breadstick  16

Burrata salad with purple figs, hazelnuts and balsamic dressing  28

Seared purple artichokes with Parmesan and watercress  29.5

Hand rolled tagliatelle with porcini, garlic, oregano and Clarke’s Olio  35

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

Main Courses

Fillet of Scottish halibut with sauce of dill and Prosecco;
carrots, romanesco and new potatoes  48

Roasted Rhug Estate chicken breast and leg with Sheila’s sage;
celeriac, brussel tops and borlotti beans  43

Devon fallow deer loin with lardo di colonnata and pomegranate;
pumpkin, cavolo nero and herbed lentils  48

Grilled Correze veal chop with rosemary and padron peppers;
bitter leaves and roasted potatoes  56

Sides: Hand cut chips or Steamed brussel tops  7   or Zucchini fritti  9

Cheeses

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

Desserts

Glass of vin d’orange with 2 almond-candied peel calissons  17

Bowl of English blackberries, purple fig, dates and Chasselas grapes  15

Vanilla panna cotta with poached fig and pistachio wafers  10

Dark chocolate mousse tart with crème fraiche  10

Home made ice creams and sorbets – 2 scoops with croquante d’amande  14

Raspberry or Bitter chocolate or Salted caramelice creams

Quince or Mango-passion fruit or Blackberry sorbets

Affogato – scoop of vanilla ice cream with espresso 12