For the table: Spiced cashew nuts or Petit Lucques olives or Vegetable crisps
or Padron peppers or Radishes and sea salt  6  or Zucchini fritti  9

First Courses 

Delica pumpkin, shallot and chestnut soup with chives and breadstick  17

Burrata with purple figs, castelfranco, hazelnuts and balsamic  27

Seared purple artichokes with Parmesan and watercress  29

Hand rolled tagliatelle with porcini, garlic, oregano and Clarke’s Olio  35

Cornish crab with puntarelle, lemon mayonnaise and carta di musica  38.5

Sally’s Lunch Menu – 38

Buffalo mozzarella, comice pear, treviso and pomegranate

 Cornish skate wing with capers, parsley and lemon;
 carrots, curly kale and new potatoes

Quince and hazelnut Linzer Torte with vanilla cream

Main Courses

Scottish cod fillet roasted with aioli and lemon;
fennel, sprouting broccoli and borlotti beans  45.5

Roasted Rhug Estate chicken breast with Sheila’s sage;
celeriac, brussel tops and potato galette  43

Devon fallow deer loin with lardo di colonnata and pomegranate;
pumpkin, cavolo nero and herbed lentils  48

Correze veal chop char grilled with rosemary and padron peppers;
bitter leaves and roasted potatoes  55

Sides: Hand cut chips or Brussel tops  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18

Desserts

Glass of vin d’orange with 2 almond-candied peel calissons  17

Bowl of English blackberries, purple fig and Chasselas  grapes  15

Rich lemon tart with blackberries and crème fraiche  10

Apple tarte Tatin, warm with vanilla ice cream  10

Clarke’s classic chocolate-almond cake with zabaglione cream  10

Home made ice creams and sorbets – 2 scoops with shortbread 14

Raspberry or Bitter chocolate or Salted caramel ice creams

Blackberry or Mango-passion fruit or Quince sorbets

Affogato – scoop of vanilla ice cream with espresso  12