For the table: Spiced cashew nuts or Petit Lucques olives
or Vegetables crisps or Radishes with carosello cucumber and sea salt  8

First Courses 

Gazpacho – chilled vine tomato and red pepper soup with breadstick  17.5

Buffalo mozzarella with apricot, toasted almonds and Clarke’s Olio  27

Seared Spanish purple artichokes, garden rocket and shaved Parmesan  31

Hand-rolled linguine vongole with chili, garlic, lemon and samphire  36

Cornish crab salad with lemon mayonnaise, Vesuvio tomato and watercress  41

Sally’s Lunch Menu – 45

Sheep ricotta, seared courgette, cashew nut-basil pesto

Rhug Estate lamb leg roasted with mint and shallots;
steamed curly kale, carrots and potato galette

Dark chocolate roulade with raspberry sauce

Main Courses

Scottish halibut with bay leaves, red peppers and black olives;
pale aubergine, courgette, agretti, herbed fregola  39.5

Free range chicken breast filled and roasted with sage;
spring greens, fennel and borlotti beans  43.5

Grilled Correze veal chop with rosemary and padron peppers;
roasted potatoes and bitter leaves  59.5

Sides: Hand cut potato chips or Steamed curly kale  8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  19.5

Desserts

Bowl of English strawberries and Italian cherries  23

Vanilla cheesecake with strawberry sauce  10

Crème caramel with candied orange peel  10

Glass of our Vin d’orange with 2 Sicilian lemon calissons  21

Home made ice creams and sorbets – 2 scoops with shortbread  16

Pistachio nut or Banana or Salted caramel ice creams

Apricot or Strawberry or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14