For the Table: Spiced cashew nuts or Radishes, sea salt and butter
or Green Italian olives or Fried Padron peppers  ~ 4.5

For 2 to share:  30g  Exmoor caviar, blinis, chives, crème fraiche ~ 67

                                                          

First Courses

Soup of beetroot with sweetcorn, chives and onion seed breadstick 9

Burrata salad with purple figs and Kent cobnuts, escarole,  castelfranco and balsamic dressing  14

Souffle Suissesse – warm Gruyere souffle with sage and landcress  11.5

Handmade tagliatelle with Scottish girolles, shallots and aged Parmesan 19

Warm purple artichokes with Pecorino, garlic and Sheila’s rosemary  18.5

Salad of Cornish crab with crab mayonnaise, watercress, lemon and rye toasts  25.5

Home made foie gras, onion marmalade, rainbow carrots, celery and baguette  19

 

Sally’s Dinner Menu

Westcombe Dairy ricotta and heritage tomato salad
with Taggiasche olives, garden rocket and escarole

Cornish grey mullet, corno peppers, caper and spring onion relish,baked fennel, curly kale and herbed fregola

Dark chocolate roulade with raspberries and chocolate shavings

~  39

 

Main Courses

Seared Scottish scallops with palourde clams and samphire,  leaf spinach, coco blanc beans and chive dressing  35.5

Roasted Cornish turbot fillet with Prosecco and chervil, romanesco, curly kale, rainbow carrots and new potatoes  34.5

Fillet of Scottish brill roasted with datterini, green olives and marjoram; grilled pale aubergine, courgette and borlotti beans  32

Corn fed chicken breast roasted with Scottish girolles and sweetcorn; carrots, tropea onion, spinach and potato galette  26.5

Rhug Estate fallow deer loin roasted with Sheila’s apple and blackberries, golden beetroot, rainbow chard and herbed organic spelt  37

Char grilled Correze veal chop with padron peppers and rosemary, roasted potatoes and salad of pea leaves and fennel  38

Sides

Salad of bitter leaves with balsamic dressing or Hand cut chips or Leaf spinach ~ 4.5

  

Cheeses and Desserts

Lincolnshire Poacher, cow, Spenwood, sheep from Berkshire and
St Tola, goat from County Clare with Discovery apple, celery and oatmeal biscuits 13.5

Glass of home made Vin d’Orange  ~ with dark

chocolate truffle, home made pistachio amaretti and brown sugar palmier  16

Bowl of white peach, Muscat grapes and purple fig  14

 

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

Greengage or Sage or Stracciatella ice creams

Blackcurrant or Damson or Yoghurt sorbets

Affogato – 2 scoops of vanilla ice cream with espresso

 

Vanilla cheesecake with lime curd and strawberries

Vin d’orange Zabaglione Cake with baked Marjorie Seedling and greengage plums

Baked figs and blackberries, damson ripple ice cream and pistachio wafer

Sable Breton with cream, summer berries, peach sauce and rose petals

Dark chocolate roulade with raspberries and chocolate shavings

8.5 each