For the table: Spiced cashew nuts or Petit Lucques olives or Radishes and sea salt 5

For 2 to share: 50g Exmoor caviar, warm buckwheat blinis, crème fraiche 175

First Courses
 Gazpacho – chilled tomato, cucumber and basil soup with ciabatta  15

 Burrata with white peach, pistachio nuts, escarole and Balsamic dressing  18.5

Trofie – hand rolled pasta with green beans, pinenut ‘pesto’ and potatoes  29

Tagliolini with Cornish crab, chili and wild garlic leaves  31.5

Home made foie gras, onion marmalade, celery, radishes and toasted baguette  33

Prosciutto di Parma – with Cantaloupe melonand landcress leaves  25.5

Sally’s Lunch Menu – £35

Salad of treccia di bufala with roasted red peppers,
green olives and Clarke’s olio

Slow baked Devon duck leg, gooseberries and Sheila’s sage;

spring greens, carrots and potato galette

Rich lemon tart with candied peel and cream

Main Courses

Scottish cod fillet roasted with datterini tomatoes and red peppers;
curly kale, seared pale aubergine and borlotti beans  36.5

Cornish lemon sole pan seared with samphire, capers and parsley;
green beans and new potatoes  39

Corn-fed chicken breast with wild garlic and summer truffle,

seared courgette, spring greens and roasted potatoes  34

Side: Hand cut chips  7

Cheeses

Lincolnshire Poacher, cow and Ticklemore, goat from Devon
with oatmeal biscuits, chutney and celery  18

Desserts

Bowl of English strawberries, cherries and raspberries over ice  18

Vanilla panna cotta with white peach and croquante d’amande
Chocolate souffle cake with vanilla cream and raspberries

Home made ice creams and sorbets – 2 scoops with shortbread

Bitter chocolate or Caramelised almond ice creams

White peach or Strawberry sorbet

Affogato – 2 scoops vanilla bean ice cream with espresso

10 each