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

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

First Courses 

 Soup of Jerusalem artichoke and shallots with chestnuts, chives, breadstick 18

Burrata salad with cara-cara orange, pistachio nuts and Clarke’s Olio  28.5

Seared purple artichokes with fennel, pink radicchio and Parmesan  38

Hand-rolled tagliatelle with Cornish crab, chili, garlic and garden rocket  36.5

Irish beef, raw with mustard dressing, pea leaves, shaved Spenwood  31

Sally’s Lunch Menu – 45

Orecchiette pasta with garden rocket and salted ricotta

Roasted Cornish skate wing with caper butter;
carrot, romanesco and curly kale

Apple and quince galette, warm with vanilla cream

Main Courses

Roasted wild Cornish sea bass with taggiasche olives and parsley;
purple sprouting broccoli and borlotti beans  46

Free range chicken breast roasted with sage and chestnuts;
celeriac, brussel tops and potato-parsnip dauphinoise  48

Scottish deer loin roasted with mostarda di Cremona and lardo;
pumpkin, cavolo nero and pearl barley  49

Grilled Correze veal chop, Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  58.5

Sides: Hand cut chips  or Steamed cavolo nero  7

Cheeses

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

Desserts

Bowl of sliced cara-cara orange, muscat grapes and bon-bon dates  15

2 warm mince pies with Jack Daniel’s ice cream  15

Apple-hazelnut Linzer Torte with quince, cranberries, crème fraiche  10

Chocolate souffle cake with poached prunes and spiced cream 10

Glass of Muscat de Rivesaltes, 2 Sicilian lemon calissons  15

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

Cranberry ripple or Praline or Chocolate ice creams

Cara cara orange or Comice pear or Yoghurt sorbets

Affogato – scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14