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 potimaron pumpkin with chestnuts, chives and onion seeded breadstick  8.5

Buffalo mozzarella with blood orange and pistachio nuts,
castelfranco, escarole and pomegranate dressing  13.5

Souffle Suissesse – warm Gruyere souffle with sage, aged Parmesan and landcress 11.5

Warm purple artichoke with Parmesan, lemon and grumolo leaves 17

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

Puntarelle and tardivo with anchovies, lemon and Luberon organic olive oil  16

Home made foie gras, onion marmalade, radishes, celery and baguette  18.5

Set Lunch Menu

Sardinian ricotta with clementine and comice pear,

pink radicchio, landcress and Balsamic dressing

Scottish cod fillet roasted with aioli and hand cut chips,

steamed curly kale and baked fennel

Soft meringue with cream, candied chestnuts and chocolate sauce

27 for 2 courses           33 for 3 courses

Main Courses

Cornish sea bass fillet roasted with black olive, lemon and chive tapenade,

purple sprouting broccoli, romanesco and herbed fregola 29

Corn fed chicken breast roasted with thyme and fresh walnuts,
baked parsnips, pumpkin, curly kale and cranberry relish  26.5

Breast of Lancashire duck pan roasted with orange, sage and pomegranate,

baked beetroot, Jerusalem artichokes and spelt  28.5

Char grilled Correze veal chop with Sheila’s rosemary and pea leaves,

baked celeriac, rainbow carrots and charlotte potatoes  36.5

Cheeses and Desserts

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

Glass of chilled 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

Pump Street panettone ‘bread and butter pudding’ with prunes

Warm quince and apple polenta crumble with pot of crème Anglaise

Soft meringue with cream, candied chestnuts and chocolate sauce

Dark chocolate torte, caramelised hazelnuts and crème fraiche

8.5