Dinner Menu
For the table: Spiced cashew nuts or Radishes, sea salt and butter ~ 5
For 2 to share: 30/50g Exmoor caviar, warm buckwheat bÂlinis, crème fraiche 80/150
First Courses
Chilled soup of tomato, celery and cucumber with sweetcorn, chives and breadstick 10.5
ÂBuffalo mozzarella with grilled pale aubergine, courgette
and datterini , garden rocket and toasted cobnuts 13.5
Hand rolled tagliolini with summer truffle, butter and crisp sage  20
Scottish girolles with aged Parmesan, landcress and Clarke’s Olio 25
Cornish crab with lemon mayonnaise, seeded rye toasts and watercress 29
Yorkshire grouse salad with beetroot, blackberries, apple and balsamic dressing 25.5
Home made foie gras with onion marmalade, celery, radishes and toasted baguette 24
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Main Courses
Fillet of Scottish halibut pan roasted with sauce of dill and Prosecco,
steamed romanesco, carrots and charlotte potatoes 37
Seared Scottish scallops with summer truffle and girolles,
steamed spinach and courgette trombetta    35
Cornfed chicken breast with relish of peppers, marjoram and black olives,
baked fennel, spring greens and coco blanc beans 27.5
Welsh lamb loin roasted with greengages and sage,
rainbow chard, root vegetables and herbed spelt 40.5
Grilled Correze veal chop with padron peppers and shallots,
baked heritage carrots and bitter leaves 45
Sides
Coco blanc beans or Steamed curly kale or Herbed spelt or Hand cut chips 5.5
Cheeses and Desserts
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Hafod, cow from Wales with Spenwood, sheep from Berkshire and
Sinodun Hill, goat from Oxfordshire, oatmeal biscuits, celery and apple 15
Glass of chilled Balfour, sparkling English wine with dark chocolate truffle,
pistachio amaretti and home made nougat 16
Plate of white peach and raspberries, purple figs and centennial grapes 15
Our home made ice creams and sorbets – 2 scoops with biscuit:
Vanilla or Dark chocolate ice creams
Sheila’s apple and mint or Damson or  White peach
Allpress espresso granita with whipped cream and shortbread
Autumn fruit trifle with damsons, blackberries and toasted hazelnuts
Rich lemon tart, Dawn’s garden rhubarb, raspberries and crème fraiche
Warm apple ‘Brown Betty’ with spiced crumbs and cinnamon cream
Soft meringue with chocolate ice cream and honeycomb
9.5 each
Please note this is a sample menu and should only be used as a guide.