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

First Courses 

Soup of Jerusalem artichoke, chestnuts, chives and seeded breadstick  16

Burrata, first of the season blood orange, hazelnuts, pomegranate, castelfranco  27

Seared purple artichokes with Parmesan, fennel and watercress  28

Cornish crab with puntarelle, tardivo, lemon mayonnaise, carta di musica  39

Sally’s Lunch Menu – 45

Smoked salmon, pickled beetroot, pea leaves, crème fraiche

Rhug Estate leg of lamb with mint and shallots;
carrot, cavolo nero and Umbrian lentils

Floating Island ~ Yorkshire rhubarb sauce, pistachio nuts

Main Courses

Cornish monkfish roasted on the bone with taggiasche olive tapenade,
fennel, curly kale and herbed fregola  42

Scottish deer loin with thyme and lardo di colonnata;
pumpkin, spring greens and soft Parmesan polenta  43.5

Grilled Correze veal chop with Sheila’s 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 oranges and toffee dates  15

Linzer Torte with Bramley apple, quince, pecans and vanilla cream  10

Chocolate-chestnut mousse tart, crème fraiche and candied orange 10

Home made ice creams and sorbets – 2 scoops with pistachio wafer  14

Cranberry ripple or Bitter chocolate or Toasted walnut-chocolate ice creams

Blackcurrant or Blood orange sorbets

Affogato – scoop of vanilla ice cream with espresso  12