For the table: Spiced cashew nuts or Italian green olives or Fried padron peppers 4.5

For 2 to share: 50g  Exmoor caviar, warm blinis and crème fraiche ~ 110

 

First Courses

 Soup of Jerusalem artichoke and shallot with chives and breadstick  8.5

Buffalo mozzarella with Sicilian oranges, pistachio nuts, landcress,  castelfranco and citrus dressing  13.5

Ravioli of Sardinian ricotta with sage, butter and black truffle from Norcia  22

White French asparagus with balsamic dressing and landcress  23.5

Warm purple artichokes with shaved Parmesan, lemon and radicchio tardivo  17

Devon crab salad with watercress, avocado, crab mayonnaise and bruschetta  24

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

Main Courses

 Roasted Scottish halibut fillet with sauce of Prosecco and dill,
fava beans, peas, young carrots, romanesco, agretti and ratte potatoes  33

Grilled Cornish Brill with black olive, parsley and lemon tapenade, baked Florence fennel, cime di rapa and herbed Umbrian lentils  31

Breast of corn fed chicken roasted with Sheila’s wild garlic;
rainbow carrots, spring greens and crisp potato galette  27.5

Roasted Welsh lamb leg with mint, new season peas and fava beans; white sprouting broccoli and Jersey Royal potatoes  30

Sides

 Salad of bitter leaves with fresh walnuts and balsamic dressing or Hand cut chips
or Steamed leaf spinach or White sprouting broccoli ~ 4.5

Cheeses and Desserts

Isle of Mull Cheddar, cow from Scotland, Ticklemore, goat from Devon and
Wigmore, ewe from Berkshire with apple, celery and oatmeal biscuits  13.5

Glass of Balfour sparkling wine  ~ with Clarke’s chocolate truffle,
home made calisson and brown sugar palmier  15

Peruvian mango, tarocco orange, medjool dates and fresh walnuts  13.5

Our home made ice creams and sorbets – 2 scoops with biscuit:

Pistachio or Caramelised Peanut or Dark Chocolate ice creams

Mango-Lime or Blood Orange-Campari or Bramley Apple sorbets

Brioche ‘French toast’ with poached prunes and vanilla ice cream

Caramelised banana and hazelnut shortcake with toffee sauce

Apple and raisin strudel with cinnamon cream

Spring rhubarb and blood orange trifle with crème Anglaise and pistachio nuts

Dark chocolate torte with candied chestnuts and chocolate sauce

8.5 each

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