March 2018

For the Table: Spiced cashew nuts or Mixed olives or
Radishes, butter and sea salt or Fried padron peppers ~ 4.5

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

First Courses

Soup of Jerusalem artichoke and celery with chestnuts, chives and breadstick 8.5

Buffalo mozzarella salad with tarocco orange, pistachio nuts and
pink radicchio, castelfranco and balsamic dressing 12.5

Puntarelle and tardivo with aged Parmesan, lemon and olive oil 14.5

Souffl̩ Suissesse Рwarm Gruyere souffl̩ with sage and landcress leaves 11.5

Grilled Cornish squid with chili, dill, landcress, fennel and olives 13.5

Warm purple artichokes with bottarga, watercress, olive oil and lemon 17

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

Scrambled Rookery Farm eggs with Parmesan and winter black truffles

 

Set Lunch Menu

Westcombe Park ricotta with blood oranges, comice pear and landcress, with pink radicchio and citrus dressing

Roasted Scottish cod with parsley, anchovy, lemon salsa verde, curly kale, baked Florence fennel and herbed fregola

Warm caramelised apple brioche with cinnamon cream

 27 for 2 courses           33 for 3 courses

 

Main Courses

Scottish brill fillet roasted with black olive, parsley and chive tapenade, wild broccoli, baked fennel and herbed Umbrian lentils 27.5

Corn fed chicken breast filled and roasted with wild garlic leaves, baked parsnips, squash, brussel tops and crisp potato galette 25.5

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

 

Cheeses and Desserts

Hafod, cow from Wales with Wigmore, sheep from Berkshire,
oatmeal biscuits, celery and chutney  12.5

 

Bowl of Tarocco oranges, comice pear and bon bon 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

Poached Yorkshire rhubarb with rhubarb sorbet and langue de chat

Rich lemon tart with candied peel and creme fraiche

Warm caramelised apple brioche with cinnamon cream

Comice pear, prune and apple polenta crumble with crème Anglaise

Warm dark chocolate and chestnut cake with vanilla ice cream

8.5 each

 

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