For the table: Spiced cashew nuts or Lucques olives
 or Cherry bell radishes with sea salt  6 or Padron peppers  9

First Courses 

Gazpacho – chilled vine tomato soup with cucumber, chives and breadstick  18

Warm Scottish girolles with watercress and Parmesan  35

Buffalo mozzarella with Vesuvio tomato, pinenuts, escarole and balsamic  26

Hand rolled tagliolini with Cornish crab, chili, garlic and samphire  36

Sally’s Lunch Menu – 45

Salad of sheep ricotta, apricot, landcress, Clarke’s Olio

Seared Cornish skate wing with capers, butter and lemon;
steamed curly kale and Jersey Royals

Chocolate souffle cake, caramelised almonds, crème fraiche

Main Courses

Roasted fillet of Cornish wild sea bass with red peppers and datterini;
seared courgette, pale aubergine and curly kale  41

Corn fed chicken breast roasted with tarragon;
spring greens, peas and potato galette  39

Leg of Devon duck roasted with thyme and cherries;
carrots, fennel and borlotti beans 42

Sides: Hand cut chips or Steamed spring greens  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 cherries and blackberries  19.5

Caramelised almond cake, poached apricots and lavender cream  10

Peche Melba – flat white peach, vanilla ice cream, raspberry sauce  10

Home made ice creams and sorbets – 2 scoops with cantucci  15

Chocolate or Sheila’s Spearmint stracciatella  or Garden rhubarb ice creams

Amalfi lemon or Raspberry or Strawberry sorbets

Affogato – scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14