For the table: Cashews nuts or Italian green olives or Vegetable crisps or Radishes, sea salt   5

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

First Courses 

Soup of celeriac and shallots with chestnuts and seeded breadstick  13

Tagliolini, fresh pasta with 3g Umbrian black truffle and bay leaves  40

Souffle Suissesse – warm Gruyere souffle with sage and landcress  19

Seared artichokes from Puglia with Parmesan, lemon and watercress   27

Salad of puntarelle, anchovy, lemon and Clarke’s Olio  28

Duck liver pate with celery, radishes and grilled baguette toasts   23

Sally’s Lunch Menu – 38

Tagliatelle, fresh pasta with cime di rapa,
garlic leaves and Berkswell cheese

Roasted fillet of Cornish gurnard with lemon, capers and parsley;
romanesco and herbed fregola

Chocolate mousse tart, poached prunes, chocolate sauce

Main Courses

Scottish halibut fillet roasted with black olives, anchovy and lemon;
cime di rapa and cannelini beans  41

Slow baked leg of Devon duck with sage and orange,
cavolo nero, Jerusalem artichoke and herbed spelt  37

Grilled Correze veal chop with Sheila’s rosemary and padron peppers;
bitter leaves and roasted potatoes  48

Side: Hand-cut chips or Steamed curly kale with chili and garlic  7

Cheeses

Caerphilly, cow from Wales with Ticklemore, goat from Devon with
oatmeal biscuits, celery and quince paste  17.5

Desserts

First of the season gariguette strawberries, brown sugar and crème fraiche  14

Glass of vin d’orange with 3 almond-candied peel calissons  16

Pistachio and lime curd cake, gariguette strawberries and crème fraiche

Vanilla meringue, zabaglione cream and blood oranges

Hazelnut Linzer Torte with spring rhubarb and vanilla cream

Home made ice creams and sorbets – 2 scoops brown sugar palmier

Dark chocolate or Rum and raisin ice creams

Gariguette strawberry or Lime or Spring rhubarb sorbets

10 each

Affogato – 2 scoops vanilla ice cream with espresso  13