For the table: Spiced cashew nuts or  Radishes, sea salt­ and butter ~  5
For 2 to share:  30/50g Exmoor caviar, warm buckwheat b­linis, crème fraiche  80/150

First Courses

Chilled soup of tomato, celery and cucumber with sweetcorn, chives and breadstick  10.5

­Buffalo 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

S

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

 

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