For the Table: Italian green olives or Spiced cashew nuts or
Padron peppers or Heritage radishes, butter and sea salt  ~ 4.5

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

 

First Courses

Soup of sweetcorn, celery and datterini with chives and onion seed breadstick  9

Buffalo mozzarella with purple figs and toasted cobnuts,
escarole, castelfranco and balsamic dressing  14

New season cep with garlic, rosemary, olive oil and purslane leaves  21

Warm purple artichokes with bottarga, lemon and shaved fennel  18.5

Grilled Sicilian octopus, corno peppers, green beans, citrus dressing and capers  17.5

Hand rolled tagliolini with Cornish crab, chili and garden rocket 25.5

Home made foie gras, onion marmalade and radishes, celery and baguette  19

Set Lunch Menu

Westcombe Dairy ricotta, heritage tomatoes and Taggiasche olives,
escarole, landcress and balsamic dressing

Cornish skate wing pan roasted with white wine, capers and parsley; romanesco, carrots, ratte potatoes and samphire

Crushed meringue, damson sauce, cream and caramelised hazelnuts

29 ~ 2 courses      35 ~ 3 courses

Main Courses

Seared Scottish scallops with girolle mushrooms and lardo di colonnata, sweetcorn, leaf spinach and chive dressing  35.5

Roasted Cornish turbot fillet roasted with black olive and lemon tapenade, pale aubergine, courgette, spinach and coco blanc beans 32.5

Corn fed chicken breast with relish of corno peppers, parsley and lemon;
baked carrots, curly kale and crisp potato galette  26

Lancashire duck breast roasted with orange, thyme and greengages; beetroot, rainbow chard and organic spelt 31.5

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

Cheeses and Desserts

Gubbeen, cow from County Cork and St Tola, goat from County Clare

with Cox 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:

Sage or Dark chocolate or Stracciatella ice creams

Damson or Peach or Summer berry sorbets

Affogato – 2 scoops of vanilla ice cream with espresso

Warm apple and Marjorie Seedling plum polenta crumble, cinnamon cream

Crushed meringue with damson sauce, cream and caramelised hazelnuts

Summer berry trifle with nectarine sauce, crème Anglaise and pistachio nuts

Dark chocolate souffle cake with raspberries and crème fraiche

8.5 each