For the table: Spiced cashew nuts or Radishes with sea salt
or Padron peppers or Mixed Italian olives 5

For 2 to share: 50g Exmoor caviar, warm buckwheat b­linis and crème fraiche  150

First Courses

Soup of  red pepper, shallots and celery with datterini tomatoes and breadstick  13.5

Stracciatella with fava beans, peas and landcress,
with Clarke’s olio and grilled bruschetta 16

Westcombe Park ricotta and goat’s cheese ravioli with summer black truffle  20

Sardinian tuna and Cornish sea bass served raw, lime,
bottarga, purslane and Clarke’s olio  31

Severn and Wye smoked eel, pickled beetroot, horseradish cream and pea leaves  26.5

Home made foie gras, onion marmalade, celery, radishes and baguette 25

Paglia e fieno – hand rolled pasta with morel mushrooms, veal stock, butter and sage 28

Main Courses

Cornish turbot fillet roasted with sauce of Prosecco and dill,
peas, heritage carrots, green beans and Jersey Royals  43

Grilled Sardinian tuna fillet with datterini tomatoes, capers,
red peppers, olives and Sheila’s marjoram; seared courgettes  38

Breast of corn fed chicken filled and roasted with tarragon,
baked carrots, spring greens and pommes dauphinoise  29

Roasted Welsh fallow deer loin with lardo di colonnata and apricots;

Jerusalem artichokes, swiss chard and herbed polenta  35

 Grilled Correze veal chop with rosemary, friggitelli peppers and bitter leaf salad  45

Sides

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