Lunch Menu
For the table: Italian olives or Spiced cashew nuts or
Radishes with sea salt or Padron peppers  5
For 2 to share:Â 50g Exmoor caviar, warm buckwheat blinis,
crème fraiche and chives  150
Â
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
Â
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