For the Table: Padron peppers or Green Italian olives or Seeded cashew nuts or Radishes with sea salt and butter ~ 4.5

For 2 to Share: 30g Exmoor caviar, crème fraiche, chives and warm blinis  ~ 67

 

First Courses

Chilled tomato, pepper, cucumber and basil soup with breadstick  8.5

Buffalo mozzarella with salad of apricot and pistachio nuts,
garden rocket, escarole and citrus vinaigrette  12.5

Souffl̩ Suissesse Рwarm Gruyere souffl̩ with sage, Parmesan and landcress 11.5

Dorset lobster with lemon mayonnaise, avocado,
heritage tomato and watercress  20.5

Home made foie gras, onion marmalade, radishes, celery and baguette  18

Capocollo – artisan-cured ‘slow food’ with Canteloupe melon and pea leaves 14.5

 

Set Lunch Menu

Westcombe Park ricotta with white peach and almonds,

garden rocket, escarole and balsamic dressing

Roasted Scottish cod with parsley, lemon and caper mayonnaise,
baked fennel, curly kale and pot of hand cut chips

Vin d’orange Zabaglione Cake with strawberries and rose petals

27 for 2 courses           33 for 3 courses

 

Main Courses

Cornish lemon sole roasted with datterini tomatoes, olives and marjoram,
baked fennel, pale aubergine, leaf spinach and lentils 25

Breast of corn fed chicken with Umbrian truffle, chives and olive oil; roasted peppers, courgette, summer cabbage and borlotti beans 25.5

Grilled Correze veal chop with rosemary and new season garlic,
rainbow carrots, charlotte potatoes and watercress leaves  36

 

Cheeses and Desserts

Lincolnshire Poacher, cow with Ragstone, goat from Herefordshire,

chutney, celery, radishes and oatmeal biscuits  12.5

 

Bowl of Kent cherries and strawberries with watermelon  12

Glass of Balfour sparkling wine with a chocolate truffle,
home made calisson and raspberry macaron  15

Selection of ice creams or sorbets – 2 scoops with madeleine

Affogato – 2 scoops of vanilla ice cream with espresso

Vin d’orange Zabaglione Cake with strawberries and rose petals

Lemon balm panna cotta with raspberries and langue de chat

‘Baked Alaska’ ~ banana ice cream, blueberries and summer berry sauce

Apricot and bitter almond crumble with vanilla ice cream

Dark chocolate ice cream with cherries, hazelnuts and Venetian biscuit

8.5 each