Lunch Menu
For the table: Spiced cashew nuts or Lucques olives or Vegetable crisps
or Radishes with sea salt or Padron peppers 6
50g Exmoor caviar Рsalted baerii, buckwheat blinis, chives and cr̬me fraiche Р155
First Courses
Soup of peas, mint, shallots and celery with seeded breadstick 17.5
Salad of white and green asparagus, salted ricotta, balsamic dressing 35
Orecchiette with basil-pinenut pesto, green beans, potatoes, wild garlic 33
Scottish lobster with lemon mayonnaise, Canteloupe melon, carta di musica 39.5
Irish beef served raw with Parmesan, summer truffle, mustard dressing 28.5
Sally’s Lunch Menu – 45
Salad of buffalo mozzarella with apricot, pinenuts,
bitter leaves and Clarke’s Olio
Roasted Correze veal shin with Sheila’s rosemary,
carrots, curly kale and potato ‘mash’
Sable Breton – lemon balm ice cream, strawberry sauce
Main Courses
Scottish cod fillet roasted with red peppers and Sheila’s marjoram;
pale aubergine, courgette and herbed fregola 39.5
French corn-fed chicken breast roasted with wild garlic leaves;
spring greens, peas, carrots and potato galette 43
Devon duck breast roasted with thyme and cherries;
curly kale, Jerusalem artichokes, borlotti beans 48
Grilled Correze veal chop with rosemary and padron peppers;
bitter leaves and roasted potatoes 58
Sides: Hand cut chips or Steamed leaf spinach 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery 18.5
Desserts
Glass of our own Vin d’orange with 2 Sicilian lemon calissons 19
Bowl of English strawberries and French cherries 18
Hazelnut and apricot Linzer Torte with zabaglione cream 10
Sicilian lemon tart, vanilla cream and strawberries 10
Dark chocolate mousse tart, raspberries and pistachio nuts 10
Home made ice creams and sorbets – 2 scoops with fruit-nut flapjack 14
Bitter chocolate or Pistachio nut or Garden rhubarb ice creams
Apricot or Strawberry or Raspberry sorbets
Affogato – scoop of vanilla ice cream with espresso 12
A scoop of vanilla ice cream with limoncello  14