For the table: Spiced cashew nuts or Radishes with sea salt
or Padron peppers or Mixed Italian olives 5

For 2 to share: 50g Exmoor caviar, warm buckwheat b­linis and crème fraiche  150

First Courses

Soup of courgette, white asparagus and dill with onion seed breadstick  13.5

Stracciatella with fava beans, peas and landcress,
with citrus dressing and grilled bruschetta 15

Ravioli filled with ricotta and goat’s cheese,
sage butter and toasted hazelnuts 14

Severn and Wye smoked eel with pickled beetroot, pea leaves and horseradish  28

Sardinian tuna served raw with sea purslane, bottarga and lime  25

Home made foie gras with onion marmalade, celery, radishes and baguette 23

Sally’s Lunch Menu – 35

­Salad of Canteloupe melon with green beans,
aged Parmesan, escarole and Balsamic dressing

Cornish lemon sole roasted with relish of datterini,
olives and basil; curly kale and riso nero

Warm rhubarb polenta crumble with cinnamon

Main Courses

Pan seared Scottish scallops with green asparagus, agretti, bottarga and lemon  40

Roasted fillet of Icelandic cod with romesco sauce, courgette
sea kale and herbed borlotti beans  29.5

Breast of corn fed chicken filled and roasted with tarragon,
with steamed spinach and pommes dauphinoise   28.5

Welsh fallow deer loin roasted with apricots and sage leaves;

Jerusalem artichokes, swiss chard and charlotte potatoes  38.5

Roasted Correze veal chop with rosemary, padron peppers; bitter leaf salad 42

Cheeses and Desserts

Lincolnshire Poacher, cow with St James, sheep from Cumbria

with celery, oatmeal biscuits and rhubarb chutney 15

Glass of chilled vin d’orange with dark chocolate truffle,
pistachio amaretti and brown sugar palmier  16

Plate of English strawberries, crème fraiche and demerara sugar  14

Our home made ice creams and sorbets – 2 scoops with biscuit:
Vanilla bean or Dark bitter chocolate ice creams

Mango-lime, Strawberry or Spring rhubarb sorbets

Affogato – 2 scoops vanilla bean ice cream with espresso

Lemon balm panna cotta, poached apricots and langue de chat

Summer berry trifle with crème Anglaise and pistachio nuts

Dark chocolate mousse tart with caramelised hazelnuts and mascarpone

8.5 each