For the table: Spiced cashew nuts or Lucques olives
or Radishes and sea salt  6 or  Padron  peppers  9

50g/125 Exmoor Caviar – buckwheat blinis, crème fraiche, chives  155/239

First Courses 

Soup of delica pumpkin, shallots and chestnuts with chives, breadstick 18

Burrata with blood orange, toasted cobnuts, castelfranco and balsamic  29

Cornish crab with lemon mayonnaise, puntarelle and carta di musica  40

Seared Sardinian tuna with lime, fennel and pea leaves  31

French quail salad, borettane, onion, borlotti beans and landcress  30

Sally’s Lunch Menu – 45

Salad of comice pear, castelfranco, fresh chestnuts and balsamic

Slow cooked Scottish deer with soft Parmesan polenta

Vanilla meringue, yoghurt cream and damson sauce

Main Courses

Roasted Scottish halibut fillet with sauce of dill and Prosecco;
romanesco, carrots, curly kale, new potatoes  46

Corn fed chicken breast roasted with sage leaves;
celeriac, cavolo nero and potato galette  44

Grilled Correze veal chop, Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  58

Sides: Hand cut chips or Steamed leaf spinach  7 or Zucchini fritti  9

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18.5

Desserts

Bowl of comice pear, moscato grapes and toffee dates  15

Vanilla panna cotta, poached prunes and croquante d’amande  10

Hazelnut and quince Linzer Torte, blackberries and vanilla cream  10

Glass of our own Vin d’orange, 1 lemon calisson and 1 honey madeleine 15

Home made ice creams and sorbets – 2 scoops with shortbread  16

Salted caramel or Bitter chocolate or Rum-raisin or Hazelnut ice creams

Comice pear or Yoghurt or Damson or Miyagawa sorbets

Affogato – scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14