For the table: Spiced cashew nuts or Padron peppers or Radishes with sea salt

First Courses

Soup of carrot, fennel, shallots and chives with seeded breadstick  14

Burrata with flat white peach, cobnuts, bitter leaves and balsamic dressing  25

Seared purple artichokes with Parmesan, pea leaves and Clarke’s Olio  26

Cornish crab risotto with shallots, white wine and dill  35.5

Main Courses

Seared Scottish scallops with girolles mushrooms and lardo di colonnata;
steamed spinach, and coco blanc beans  44

Icelandic halibut fillet roasted with sauce of dill and Prosecco;
samphire, carrots, green beans, new potatoes  47

Scottish deer loin roasted with blackberries and Sheila’s apple;
golden beetroot, spring greens and herbed spelt  46

Grilled Correze veal chop with padron peppers and rosemary;
bitter leaves and roasted potatoes  55

Sides:   Steamed leaf spinach or Hand-cut chips  7

Cheeses

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

Desserts

Glass of Vin d’orange with pistachio-hazelnut nougat & almond calisson  16

Bowl of French purple figs, Muscat and Centennial grapes  15

Apple and hazelnut tartlet with blackberries and vanilla cream  10

Dark chocolate roulade, raspberries and chocolate sauce  10

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

Dark chocolate or Caramelised hazelnut or Raspberry ice creams

Damson or White peach sorbets

Affogato – scoop of vanilla ice cream with espresso 12