Lunch Menu
For the table: Petit Lucques or Cashew nuts or Padron peppers or Radishes  6
First Courses
Celeriac and fennel soup with chives, chestnuts and seeded breadstick 17.5
Burrata, blood orange, hazelnuts, pink radicchio and balsamic 27
Purple artichokes with garden rocket, Parmesan and Clarke’s Olio 28.5
Pappardelle with French morel mushrooms, garlic leaves and salted ricotta  35
Sally’s Lunch Menu – 45
Tonnarelli pasta with cime di rapa, garlic and anchovy
Scottish cod fillet with dill, capers and parsley;
fennel, curly kale and herbed fregola
Zabaglione cake with Yorkshire rhubarb sauce
Main Courses
Roasted fillet of Cornish brill with sauce of dill and Prosecco;
romanesco, carrots and new potatoes  39
French corn-fed chicken breast with sage and winter black truffle;
celeriac, brussel tops and potato galette 44
Devon deer loin roasted with thyme and pomegranate;
beetroot, cavolo nero and potato galette 45
Grilled Correze veal chop with rosemary and padron peppers;
bitter leaves and roasted potatoes 58
Sides: Hand cut chips or Steamed brussel tops 7
Cheeses
Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery 18
Desserts
Glass of Muscat de Rivesaltes with 2 Sicilian lemon calissons 21
Bowl of leafy Sicilian orange, pomegranate and toffee dates 15
Warm panettone bread and butter pudding with cranberries 10
Dark chocolate roulade, prunes and caramelised almonds 10
Home made ice creams and sorbets – 2 scoops with shortbread  14
Banana or Bitter chocolate or Caramelised walnut ice creams
Quince or Comice pear sorbets
Affogato – scoop of vanilla ice cream with espresso 12