For the table: Spiced cashew nuts or Petit Lucques olives or
Radishes with sea salt   6 or Padron peppers or Vegetable crisps  9

50g Exmoor Caviar Co. ~ Baerii caviar, buckwheat blinis, crème fraiche, chives  125

First Courses 

 Soup of peas and mint with shallots, chives and seeded breadstick  19

Buffalo mozzarella with nespole, almonds, garden rocket and balsamic  27.5

Seared purple artichokes with watercress, Parmesan and Clarke’s Olio  35

Scottish lobster, lemon mayonnaise, fennel, pea leaves and rye toast  42

Paglia e fieno pasta with slow-cooked fallow deer and wild garlic   33.5

Sally’s Lunch Menu – 45

Salad of burrata with escarole, landcress and Clarke’s Olio

Rhug Estate organic lamb leg with mint and shallots;
beetroot, spring greens and pearl barley 

Hazelnut Linzer Torte, rhubarb sauce and vanilla cream

Main Courses

Roasted Scottish cod with taggiasche olives, capers and lemon;
fennel, agretti and Umbrian lentils  44

Free range chicken breast roasted with wild garlic leaves;
white sprouting broccoli, celeriac and potato galette  46

Slow baked leg of Devon duck with blood orange and thyme;
curly kale, Jerusalem artichoke and seared polenta  43

Grilled Correze veal chop, rosemary, padron peppers, bitter leaves, potatoes  59

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

Gariguette strawberries, brown sugar and crème fraiche  22.5

Orange and almond cake, Earl Grey ice cream and toasted almonds  10

Sable Breton, zabaglione cream, mango-passion fruit sauce  10

Glass of our first of the season vin d’orange, with 2 Sicilian lemon calissons  20

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

Bitter chocolate or Stracciatella or Pistachio ice creams

Yoghurt or Mango-passion fruit or Spring rhubarb sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14