For the table: Cashews nuts or Bella di Cerignola or Padron peppers
or Radishes with sea salt   5

For 2 to share; 50g Exmoor caviar, warm blinis and crème fraiche  185

First Courses 

Violino pumpkin and carrot soup with chestnuts, chives and breadstick  13

Burrata with blood orange, toasted almonds, castelfranco and balsamic dressing  23

Artichokes from Puglia, served warm with tardivo and Parmesan  25

Fettuccine, fresh pasta with 3g black truffle from Umbria and bay leaves  36

30 month Prosciutto di Parma, comice pear and landcress   26

Sally’s Lunch Menu – 38

Orecchiette pasta with cime di rapa, anchovy and Clarke’s Olio

Corn fed chicken leg roasted with winter truffle;   
brussel tops with baked parsnips and potatoes 

Pear-almond tart, vanilla cream and quince syrup

Main Courses

Fillet of  Scottish halibut with parsley, capers and black olives;
steamed cime de rapa and herbed Umbrian lentils  36

Scottish fallow deer loin with pomegranate and artisan-cured lardo;
beetroot, Jerusalem artichoke and herbed spelt  43

Correze veal loin roasted with rosemary and fried artichoke,
cavolo nero and potato ‘mash’  42

Side: Hand cut chips   7

Cheeses

Lincolnshire Poacher, cow with Berkswell, sheep from West Midlands
oatmeal biscuits, celery and quince paste  12.5

Desserts

Glass of vin d’orange with panettone from Puglia  13

Bowl of sliced first of the season navel orange and bon bon dates  14

Apple Brown Betty, spiced crumbs and vanilla cream

Dark chocolate-raisin souffle cake, zabaglione cream, chocolate sauce

Home made ice creams and sorbets – 2 scoops with croquante d’amande

Dark chocolate or Hazelnut or Almond-honey torrone ice creams

Mango and lime or Comice pear sorbets

10 each

Affogato – 2 scoops vanilla ice cream with espresso  13