Lunch Menu
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     Â
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
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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
Please note this is a sample menu and should only be used as a guide.