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

50g Exmoor Caviar Co. ~ Baerii caviar, buckwheat blinis, crème fraiche, chives  125

First Courses 

 Soup of peas and mint with leeks, chives and seeded breadstick  19.5

Burrata with comice pear, escarole, pink radicchio and balsamic  28

 Seared purple artichokes with grumolo leavesand shaved Pecorino  35

Hand-rolled tagliatelle with morels, salted ricotta and wild garlic  37

Cornish lobster served warm with peas, agretti and Clarke’s olio  38.5

Sally’s Lunch Menu – 45

Salad of blood orange, treviso leaves and garden rocket

Roasted fillet of Scottish halibut with capers and lemon;
romanesco, curly kale and new potatoes

Hazelnut-rhubarb Linzer Torte, cranberries, crème fraiche

Main Courses

Grilled Cornish monkfish with taggiasche olives and parsley;
purple sprouting broccoli and herbed lentils  39

Free-range chicken breast roasted with wild garlic leaves;
celeriac, cavolo nero and potato dauphinoise  45

Grilled Correze veal chop with padron peppers and rosemary;
bitter leaves and roasted potatoes  59

Sides: Hand cut chips or Steamed leaf spinach  7

Cheeses

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

Desserts

Bowl of sliced mango, passion fruit and lime  15

Orange and almond cake, Yorkshire rhubarb and crème fraiche  10

Dark chocolate mousse tart, chestnut ice cream, chocolate sauce  10

Glass of Secret de Chateau Biac, 2 Sicilian lemon calissons  15

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  16

Bitter chocolate or Hazelnut or Rhubarb ripple or Salted caramel ice creams

Blood orange or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14