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

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

 

First Courses

Soup of celeriac and shallots with chestnuts, chive oil and breadstick  9

Burrata with blood orange and pinenuts, castelfranco, landcress leaves and balsamic dressing  14

Hand-rolled tagliolini with bay leaf butter and Umbrian black truffle  21

Warm purple artichokes with Pecorino, lemon and puntarelle  18

Souffle Suissesse – warm Gruyere souffle with sage and landcress  11.5

Cornish crab with fennel, avocado, crab mayonnaise and rye toasts  27.5

 Home made foie gras with onion marmalade, celery, radishes and toasted baguette  20.5

 

Sally’s Lunch Menu      

Salad of clementine with Parmesan and pistachio nuts, pink radicchio, landcress and pomegranate dressing

Fillet of Scottish sea bass with parsley and caper salsa verde, baked fennel, curly kale and herbed fregola

Toasted pain d’epices, prunes, pear and vanilla ice cream

29 ~ 2 courses      35 ~ 3 courses

 

Main Courses

Roasted Cornish John Dory with black olive, lemon and parsley tapenade, baked fennel, cime di rapa and herbed Umbrian lentils  31

Seared Scottish scallops and radicchio with black truffle-chives dressing, leaf spinach, coco blanc beans and lardo di colonnata  36.5

Corn fed chicken breast roasted with thyme and crisp potato galette;
baked parsnip, pumpkin and steamed curly kale  26.5

Breast of Lancashire duck roasted with pomegranate, orange and sage, celeriac, tropea onion, cavolo nero and herbed organic spelt  32

Char grilled Correze veal chop with padron peppers and rosemary; charlotte potatoes and salad of pea leaves and fennel  38.5

                                                                                            

Sides

Bitter leaf salad, balsamic or Hand cut chips or Steamed spinach or Sprouting broccoli ~ 4.5

 

Cheeses and Desserts

 

Sparkenhoe, cow from Leicestershire and Berkswell, ewe from Berkshire
with radishes, celery and oatmeal biscuits  15

Glass of home made Vin d’ Orange ~ with dark chocolate truffle,
mincemeat-marzipan ‘sweetmeat’ and rose petal Turkish delight  16

Plate of sliced blood orange, toffee dates and Muscat grapes 14

Our home made ice creams and sorbets – 2 scoops with biscuit:

Cranberry ripple or Chocolate or Banana ice creams

Yoghurt and bergamot or Comice pear or Mango sorbets

Affogato – 2 scoops of vanilla ice cream with espresso

 

Crushed meringue, Yorkshire spring rhubarb, cream and pistachio nuts

Toasted pain d’epices with poached prunes, pear and vanilla ice cream

Warm apple Brown Betty with spiced crumbs and cinnamon cream

Dark chocolate souffle cake with caramelised hazelnuts and crème fraiche