For the table: Cashew nuts or Mixed Italian olives 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 and fennel with sweetcorn, chives and rosemary breadstick  13

Burrata with purple figs, fresh walnuts, castelfranco and balsamic dressing  17

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

Warm Scottish girolles with shaved Pecorino and pea leaves  28.5

Westcombe Dairy ricotta and spinach ravioli with sage, butter and Parmesan  21.5

Roasted grouse salad with blackberries, cobnuts, beetroot and watercress  27

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

Main Courses  

Fillet of Scottish cod roasted with aioli and lemon;
seared courgette, pale aubergine, curly kale and borlotti beans  39.5

Roasted fillet of Scottish halibut with sauce of Prosecco and dill;

romanesco, carrots, green beans and new potatoes  43

Corn-fed chicken breast roasted with Sheila’s sage and cobnuts,

borettane onion, summer greens and dauphinoise potatoes  30

Breast of Devon duck roasted with thyme and blackberries;

rainbow chard, heritage beetroot and herbed spelt  43.5

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

Zucchini fritti or Roasted Charlotte potatoes or Hand cut chips  7

Cheeses and Desserts 

Lincolnshire Poacher, cow with St James, sheep from Cumbria,

celery, oatmeal biscuits and rhubarb chutney 15

Glass of chilled vin d’orange with dark chocolate truffle,
pistachio amaretti and brown sugar palmier  16

Plate of English strawberries and Spanish cherries  18

Our home made ice creams and sorbets – 2 scoops with biscuit:
Vanilla bean or Dark bitter chocolate ice creams

Mango-lime, Strawberry or Spring rhubarb sorbets

Affogato – 2 scoops vanilla bean ice cream with espresso

Lemon balm panna cotta, poached apricots and langue de chat

Summer berry trifle with crème Anglaise and pistachio nuts

Dark chocolate mousse tart with caramelised hazelnuts and mascarpone

9.5 each