For the Table: Italian green olives or  Spiced and seeded cashew nuts
or Radishes, sea salt and butter  or  Fried vegetable crisps ~ 4.5

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

First Courses

Jerusalem artichoke and fennel soup with chestnuts and onion seed breadstick  8.5

Burrata salad with blood oranges and fresh walnuts,
castelfranco, landcress and pomegranate dressing  13.5

Warm purple artichokes with Parmesan, lemon and watercress leaves  17.5

Scottish scallops served raw with lime, watercress and bottarga  22

Puntarelle, salted anchovies and tardivo with lemon and organic Luberon olive oil 15.5

Dorset crab salad, grilled ciabatta, avocado, watercress and lemon mayonnaise 23

Home made foie gras with onion marmalade, baguette, celery and radishes 18

Sally’s Dinner Menu

Sardinian ricotta, comice pear and clementine
with treviso, landcress and Balsamic dressing

Corn fed chicken breast and leg with thyme, parsnip, pumpkin, curly kale, potato galette and cranberry sauce

Chocolate and hazelnut cake, poached prunes and crème fraiche

~39~

Main Courses

Roasted Scottish halibut fillet with sauce of Prosecco and chives,
romanesco, carrots, purple sprouting broccoli and pink fir potatoes  33.5

Cornish wild sea bass fillet roasted with black olive, parsley and caper tapenade,
baked Florence fennel, cime di rapa and Sardinian fregola 31.5

Breast of Barbary duck roasted with sage, pomegranate, beetroot, artichokes, cavolo nero and herbed organic spelt 28.5

Correze veal chop pan roasted with rosemary and salad of pea leaves,
celeriac and rainbow carrots with charlotte potatoes  36

Sides
Salad of bitter leaves, fresh walnuts and balsamic dressing or Hand cut chips
or Steamed spinach or Root vegetables with landcress ~ 4.5

Cheeses and Desserts

Mrs Kirkham’s Lancashire with Sinodun Hill, goat from Oxfordshire and
Wigmore, ewe from Berkshire, celery, apple and oatmeal biscuits  13.5

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

Plate of clementine, new season medjool dates and muscat grapes  13.5

Selection of ice creams  and sorbets – 2 scoops with biscuit

Affogato – 2 scoops of vanilla ice cream with espresso

New York-style cheesecake with poached spring rhubarb
Lemon and almond tart with poached cranberries and cream
Warm quince and apple polenta crumble with cinnamon cream

Soft meringue with cream, candied chestnuts and chocolate sauce

Chocolate and hazelnut cake with poached prunes and crème fraiche

8.5 each