For the Table: Spiced cashew nuts or Mixed Italian olives or
Vegetable crisps or Radishes with butter and sea salt or Fried padron peppers 4.5

For 2 to share:  20/30/50g Exmoor caviar, warm blinis, crème fraiche and chives 45/67/110

 

First Courses

Soup of romanesco and spinach with chestnuts, chives and onion seed breadstick  8.5

Burrata with blood orange, pomegranate and pistachio nuts with landcress, castelfranco and balsamic dressing  12.5

Salad of puntarelle, tardivo, aged Parmesan, olive oil and lemon  15 

Warm purple artichoke with bottarga, lemon and puntarelle  17

Cornish crab tagliolini with white wine, chili and red landcress  19.5

Home made foie gras, onion marmalade, celery, radishes and baguette  16

 

Sally’s Dinner Menu

Westcombe Park ricotta with tarocco orange, pomegranate, pink radicchio and landcress

Corn fed chicken breast and leg roasted with wild garlic,
squash, Jerusalem artichokes, curly kale and potato galette

Soft coconut meringue with lemon ice cream and candied peel

39~

 

Main Courses

Scottish scallops with spiced cime di rapa, puntarelle, bottarga and lemon  27.5

Roasted fillet of Scottish John Dory with Exmoor caviar and Prosecco, agretti, kale sprouts, carrots, romanesco and ratte potatoes  30.5

Fillet of Cornish red mullet with black olive, lemon and parsley tapenade, baked fennel, sprouting broccoli and herbed Umbrian lentils  29.5

Rhug Estate fallow deer loin roasted with apples, orange and sage, beetroot, Jerusalem artichoke, wild broccoli and soft Parmesan polenta 29

Char grilled Correze veal chop with rosemary and fried padron peppers, baked celeriac, roasted potatoes and steamed cavolo nero  33

 

Sides:
Bitter leaf salad or Steamed leaf spinach or Sprouting broccoli or Hand cut chips  4.5

 

Cheeses and Desserts

Lincolnshire Poacher, cow with St Tola, goat from County Clare and
St James, sheep from Cumbria, oatmeal biscuits, celery and chutney  13.5

 

Bowl of Tarocco orange and toffee dates  12

 

Glass of Balfour sparkling wine with 2 chocolate truffles  12.5

Selection of ice creams or sorbets – 2 scoops with biscuit

Affogato – 2 scoops of vanilla ice cream with espresso

Caramelised banana cheesecake with candied pecans

Warm Chez Panisse-style apple and quince galette with vanilla ice cream

Yorkshire rhubarb, rose water-pistachio cake  and yoghurt sorbet

Soft coconut meringue with lemon ice cream and candied peel

Religieuse – Profiterole with dark chocolate, mocha sauce and hazelnuts

8.5 each

 

Please note this is a sample menu and should only be used as a guide.