Dinner Menu
For the table: Spiced cashew nuts or Padron peppers
or Petit Lucques olives or Heritage radishes with sea salt 6
125g Exmoor caviar – salted baerii, buckwheat blinis, chives and crème fraiche 195
First Courses
Soup of pumpkin, carrot and shallots with chives and breadstick 16
Burrata with purple figs, escarole, cobnuts and balsamic dressing 26
Seared purple artichokes with Pecorino, watercress and lemon 28
Scottish lobster with lemon mayonnaise, pea leaves and fennel 37
Yorkshire grouse with blackberries, beetroot, landcress, Victoria plums 33
Main Courses
Scottish wild halibut with sauce of dill and Prosecco;
steamed carrots, green beans and new potatoes 46
Roasted breast of corn-fed chicken with sage and sweetcorn;
spring greens, carrots and potato ‘mash’ 39.5
Scottish fallow deer loin with thyme and lardo di Colonnata;
pumpkin, cavolo nero and herbed borlotti beans 45.5
Grilled Correze veal chop with rosemary and padron peppers;
bitter leaves and roasted potatoes 55
Sides: Hand cut chips or Steamed greens 7
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 16
Bowl of purple fig, raspberries and Chasselas grapes 18
Cox apple galette, poached blackberries and apple syrup 10
Chocolate souffle cake, raspberries, crème fraiche and chocolate sauce 10
Home made ice creams and sorbets – 2 scoops with croquante d’amande 14
Stracciatella or Victoria plum ripple or Raspberry ice creams
Blackberry or Victoria plum or Mango-passion fruit sorbets
Affogato – scoop of vanilla ice cream with espresso 12