For the Table: Bella di Cerignola green olives or Spiced cashew nuts
or Padron peppers or Radishes, sea salt and butter  ~ 5

For 2 to share:

30/50g Exmoor caviar, blinis, crème fraiche and chives ~ 67/110

                                                

SUNDAY LUNCH MENU
2 courses ~ 33

Salad of comice pear, clementine and pinenuts with castelfranco, tardivo and balsamic dressing
Roasted Rhug Estate chicken, pecan-cranberry stuffing and gravy; roasted root vegetables and curly kale

  

First Courses

Soup of celeriac and shallots with chestnuts, chive-truffle oil and breadstick  9

Burrata salad with tarocco orange and pistachio nuts, escarole leaves, landcress and balsamic dressing  13

Hand rolled tagliolini with bay leaf butter and black truffle from Umbria 23.5 

Warm purple artichokes with Pecorino, puntarelle, lemon and organic olive oil  19

Souffle Suissesse – warm Gruyere souffle with sage and watercress  12.5

Grilled Sardinian octopus with pea leaves, chick peas and parsley salsa verde  19.5

Cornish crab salad with crab mayonnaise, avocado, fennel and rye toasts  28.5

Home made foie gras, onion marmalade, radishes, celery and toasted baguette  20.5

 

Main Courses

Fillet of Scottish halibut roasted with sauce of dill and Prosecco; romanesco, agretti, rainbow carrots and new potatoes  36.5

Cornish sea bass roasted with black olive, caper and parsley tapenade, baked fennel, cime di rapa and herbed Umbrian lentils  29.5

Lancashire duck breast roasted with orange, thyme and pinenuts; Jerusalem artichoke, curly kale and herbed organic spelt  33

Grilled Correze veal liver with rosemary, tropea onion, cavolo nero, potato ‘mash’  35.5

Scottish rib of beef chargrilled with horseradish and chive cream, roasted carrots, salad of bitter leaves and hand cut chips  39.5

Sides
Salad of bitter leaves and balsamic dressing or Leaf spinach or Roasted potatoes  5

 

Cheeses and Desserts

Sparkenhoe, cow from Leicestershire with Spenwood, sheep from Berkshire and
Highfields, goat from Devon, celery, radishes and oatmeal biscuits  15

Glass of home made Vin d’ Orange ~ with dark chocolate truffle,
mincemeat-marzipan ‘sweetmeat’ and rose petal Turkish delight  16

Plate of sliced Tarroco orange with Muscat grapes 14

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

Walnut or Stracciatella or Dark chocolate ice creams

Clementine or Mango-passion fruit or Spring rhubarb sorbets

Affogato – 2 scoops of vanilla ice cream with espresso

 

Rich lemon tart with candied peel and crème fraiche

Pistachio crème brulee with cranberry and pistachio wafer

Soft meringue with yoghurt sorbet, mango-passion fruit sauce and coconut

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

Warm apple and prune polenta crumble with cinnamon cream

Dark chocolate pudding with caramelised hazelnuts and crème fraiche

8.5 each

 

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