For the table: Petit Lucques olives or Spiced cashew nuts or Rice crisps
 or Radishes and sea salt  5    or Padron peppers  10

50g Exmoor Caviar, warm buckwheat blinis, crème fraiche, chives  155

First Courses 

Soup of celeriac and parsnip with chives and onion seeded breadstick  17.5

Buffalo mozzarella with castelfranco, pistachio nuts and pomegranate  26

Seared purple artichokes with treviso, pecorino and lemon  31

Hand-rolled potato gnocchi with pumpkin, chestnut and cavolo nero  25

Wild Cornish sea bass, raw with bergamot, watercress and Clarke’s Olio  28

Irish beef carpaccio with endive, mustard dressing and Parmesan  29

Sally’s Lunch Menu – 45

Winter vegetable minestrone with lentils and Clarke’s Olio

Char-grilled pork loin with Bramley apple sauce;
celeriac, cabbage and red onion salad  

Chocolate souffle cake, blackberries, crème fraiche

Main Courses

Roasted Scottish cod with romanesco, taggiasche olives and capers;
purple sprouting broccoli and chickpeas  40

Pan-fried corn fed chicken Milanese with lemon aioli;
bitter leaves and roasted potatoes  43

Osso Buco – braised Correze veal shin with gremolata and soft Parmesan polenta  49.5

Sides: Hand cut chips 10

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  19.5

Desserts

Bowl of muscat grapes, raspberries and clementine  15

Glass of vin d’orange with 2 home made calissons  19

Hazelnut and quince Linzer Torte with raspberries  12

Apple-prune galette with vanilla cream and apple syrup  12

Home made ice creams and sorbets – 2 scoops with hazelnut shortbread  16

Damson or Salted caramel ice creams

Raspberry or Blackberry sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14