Lunch Menu
For the table: Spiced cashew nuts or Cerignola olives
or Radishes and sea salt or Padron peppers 5
For 2 to share: 50g Aquitaine caviar, buckwheat blinis, chives, crème fraiche 125
First Courses
Celeriac and fennel soup with chestnuts, chives and breadstick 13.5
Burrata with blood orange, toasted hazelnuts and balsamic dressing 24
Warm purple artichokes from Puglia, Parmesan and grumolo leaves 28
Tagliolini OR 3 Scrambled St. Ewe eggs with black truffle from Umbria 33.5
Sardinian tuna served raw with bottarga, puntarelle and carta di musica 27
Sally’s Lunch Menu – 38
Provola di bufala with bitter leavesand pomegranate dressing
Pan -roasted Cornish skate wing, capers, parsley and lemon;
romanesco, curly kale and new potatoes
Vin d’orange zabaglione cake with spring rhubarb
Main Courses
Fillet of Scottish cod roasted with black olive tapenade,
baked fennel, herbed fregola and curly kale 39
Rhug Estate chicken breast filled and roasted with Umbrian black truffle;
celeriac, steamed spinach and potato galette 37.5
Scottish fallow deer loin, Sheila’s rosemary and lardo di colonnata;
baked beetroot, cavolo nero and herbed spelt 42
Correze veal chop char-grilled with sage and padron peppers,
bitter leaves and roasted potatoes
Side: Hand-cut chips or Steamed leaf spinach 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste and celery 16.5
Desserts
Glass of Vin d’Orange with 2 almond-candied peel calissons 12
Bowl of new season Sicilian leafy orange and toffee dates 16
Yoghurt panna cotta with prunes, blood orange and ginger biscuit 10
Classic Clarke’s chocolate and almond cake with crème fraiche 10
Home made ice creams and sorbets – 2 scoops with croquante d’amande 12
Banana or Michele’s Mocha or Dark chocolate ice creams
Blood orange or Spring rhubarb sorbets
Affogato – 2 scoops vanilla ice cream with espresso 13