For the table: Spiced cashew nuts or  Radishes, sea salt­ and butter ~  5
For 2 to share:  30/50g Exmoor caviar, warm buckwheat b­linis, crème fraiche  80/150

First Courses

Chilled soup of tomato, celery, cucumber with sweetcorn, chives and breadstick  10.5

Soufflé Suissesse – warm Gruyere soufflé with summer truffle and crisp sage  20

Salad of heritage tomatoes, coco blanc beans and garden rocket leaves 13

Cornish crab with lemon mayonnaise, rye toasts and watercress  29

Home made foie gras with onion marmalade, celery, radishes and baguette  24

Sally’s Lunch Menu – 29.5

­Buffalo mozzarella, grilled pale aubergine and courgette with red peppers and rocket

Fillet of Scottish cod with caper and lemon mayonnaise,
baked fennel, curly kale and hand cut chips

Main Courses

Seared Scottish scallops with summer truffle and girolles; steamed spinach and courgette trombetta    35

Cornfed chicken breast with relish of peppers, marjoram and black olives,
baked fennel, spring greens and coco blanc beans  27.5

Roasted Rhug Estate fallow deer loin, greengages and rainbow chard,
root vegetables and herbed spelt  36.5

Grilled Correze veal chop with padron peppers, shallots,
baked heritage carrots and bitter leaves 45

Cheeses and Desserts

Lincolnshire Poacher, cow with Spenwood, sheep from Berkshire and

Sinodun Hill, goat from Oxfordshire, oatmeal biscuits, celery and apple 15

Glass of chilled Balfour, sparkling English wine with dark chocolate truffle,
pistachio amaretti and home made nougat  16

Plate of white peach and raspberries, purple figs and centennial grapes 15

Our home made ice creams and sorbets – 2 scoops with biscuit:
Vanilla or  Dark chocolate ice creams
Sheila’s apple and mint or Damson or Fig-strawberry sorbets

Allpress espresso granita with whipped cream and shortbread

Autumn fruit trifle with damsons, blackberries and toasted hazelnuts
Rich lemon tart, Dawn’s garden rhubarb, raspberries and crème fraiche

Warm apple ‘Brown Betty’ with spiced crumbs and cinnamon cream

Soft meringue with chocolate ice cream and honeycomb

8.5 each