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

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

 

First Courses

Soup of pumpkin, shallots, fennel with sweetcorn, chives and rosemary breadstick  13

Burrata, purple fig, first of the season walnuts, landcress and balsamic dressing  16

Hand rolled tagliolini with Ligurian basil, almonds, potatoes and green beans  24

Warm Scottish girolles with aged Parmesan, watercress and Clarke’s Olio 28.5

Home made foie gras and onion marmalade with baguette, radishes and celery  28

Sally’s Lunch Menu  35

Pecorino Romano, crown prince pumpkin,
walnuts castelfranco leaves and balsamic dressing

Roasted Scottish cod with aioli, vegetable broth  and herbed fregola

Soft vanilla meringue, peach ripple ice cream and raspberry sauce

Main Courses

Grilled Cornish brill fillet with parsley, lemon and caper salsa verde,
seared courgette, curly kale and herbed fregola  33

Corn fed chicken breast roasted with thyme, cobnuts and borettane onions;

purple sprouting broccoli and dauphinoise potato  30

Devon duck breast roasted with thyme and blackberries;

baked beetroot, rainbow chard and herbed spelt  40

Char grilled Correze veal chop with rosemary, padron peppers, pea leaves and fennel  45

 

Cheeses and Desserts

 Mrs Kirkham’s Lancashire, cow, with Elrik, goat from Scotland oatmeal biscuits, celery and apricot chutney  15

Plate of French purple figs, centennial grapes and blackberries  13

Glass of chilled Stopham, English sparkling wine with
ginger florentine, pistachio amaretti and brown sugar palmier  16

Our home made ice creams and sorbets – 2 scoops with shortbread

Dark chocolate or Stracciatella ice creams

Victoria plum or Damson sorbets

Affogato – 2 scoops vanilla bean ice cream with espresso

Autumn berry trifle, damson sauce and pistachio nuts

Baked quince with blueberries, zabaglione cream and spiced hazelnut biscuit

Dark chocolate soufflé cake with raspberries and chocolate sauce

8.5 each