For the table: Marinated Sicilian Nocellara olives or Padron peppers or

Spiced cashew nuts or Radishes, butter and sea salt  4.5

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

SUNDAY LUNCH MENU
2 courses ~ 33

Westcombe Dairy ricotta with heritage tomatoes,
rocket, escarole and balsamic dressing
Roasted Rhug Estate chicken, pecan-herb stuffing
and gravy; roasted vegetables and curly kale

 

First Courses

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

Burrata salad with purple figs and cobnuts,
escarole leaves, castelfranco and balsamic dressing  14

Souffle Suissesse – warm Gruyere souffle with sage and watercress  11.5

Hand rolled tagliatelle with French cep, shallots and organic Parmesan  18

Warm purple artichokes with ricotta salata, landcress and lemon  17

Dorset crab with crab mayonnaise, watercress, rye toasts and lemon  26.5

Sicilian octopus with corno peppers, green beans, lemon and landcress leaves  19

Home made foie gras with onion marmalade, celery, radishes and baguette  18.5

Main Courses

 Seared Scottish scallops with porcini mushrooms and leaf spinach,
sweetcorn, lardo di Colonnata, chives and lemon dressing  35.5

Icelandic halibut fillet pan roasted with datterini, black olives and marjoram; grilled aubergine, courgettes and borlotti beans  34.5

Welsh fallow deer loin roasted with sage, orange and greengages, tropea onion, beetroot and herbed organic spelt  36

Grilled Rhug Estate organic sirloin of beef, horseradish-chive cream,
rainbow carrots, pea leaves, fennel and hand cut chips  33

Sides:
Salad of bitter leaves and balsamic dressing or Steamed spinach or Hand cut chips  4.5

Cheeses and Desserts

Lincolnshire Poacher, cow with Spenwood, sheep from Berkshire and
Ragstone, goat from Herefordshire, 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:

Dark chocolate or Sage or Stracciatella ice creams

Summer berry or Peach or Damson sorbets

Affogato – 2 scoops of vanilla ice cream with espresso

Sheila’s apple and blackberry crumble tart with damson ice cream

Vin d’orange Zabaglione Cake with purple figs and strawberries

Poached Marjorie Seedling plums and greengages, almond cake, honey ice cream

Warm peach brioche with summer berries and cinnamon cream

Dark chocolate roulade with raspberries, hazelnuts and chocolate shavings

8.5 each

Please note this is a sample menu and should only be used as a guide.