For the table: Spiced cashew nuts or Padron peppers or Lucques olives or Radishes, sea salt  5

First Courses

Soup of peas, spinach and chives with fennel seed breadstick  15

Burrata with salad of blood orange, pistachio nuts and castelfranco  18

Warm artichokes from Puglia with Parmesan and pea leaves  28

Italian white asparagus, served warm with chives and balsamic dressing  25

Smoked Scottish salmon with avocado, fennel, crème fraiche and rye toast  27

Sally’s  Lunch Menu – £35

Stracciatella with datterini tomatoes and watercress, Clarke’s olio and bruschetta
Roasted Icelandic cod fillet with aioli and lemon;

baked fennel, curly kale and hand-cut chips
Orange-almond cake, zabaglione cream and strawberries

Main Courses

*Grilled Spanish tuna fillet with red peppers, capers and mint;

pale aubergine, grilled courgette and herbed lentils  36.5

Corn-fed chicken breast filled and roasted with wild garlic leaves;
baked carrot, peas, spring greens and potato galette  33

Grilled Correze veal chop with rosemary and padron peppers;
roasted potatoes and salad of bitter leaves  45

Sides:  
Steamed curly kale or Hand-cut chips  7

Cheeses

Hafod, cow from Wales, with Ticklemore, goat from Devon,

oatmeal biscuits, chutney and celery  16

Desserts

Plate of Mango with gariguette strawberries and lime  15

Glass of our own vin d’orange, served chilled
with Colomba di Pasqua from Puglia   16

Our home made ice creams and sorbets – 2 scoops with Viennese biscuit

Caramelised hazelnut or Dark chocolate or Rum-raisin ice creams

 Spring rhubarb or Calabrian lemon sorbets

Affogato – 2 scoops vanilla bean ice cream with espresso

…or with Frangelico – add 5

Dawn’s garden rhubarb polenta crumble with crème Anglaise

Dark chocolate cheesecake with caramelised hazelnuts

9.5