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

50/125g Exmoor Caviar, warm buckwheat blinis, crème fraiche, chives  165/265

First Courses

Soup of parsnip and celeriac with chestnuts and seeded breadstick  18

Buffalo mozzarella, clementine, castelfranco, pistachio nuts, pomegranate  26

Seared purple artichokes with fennel, pea leaves and Pecorino 31

Cornish lobster, lemon mayonnaise, puntarella and Clarke’s Olio  39.5

Irish beef carpaccio with watercress, mustard dressing and Parmesan  29

Main Courses

Roasted wild Scottish halibut fillet with dill and Prosecco;
romanesco, carrot and new potatoes  48

Corn-fed chicken breast roasted with Sheila’s sage and chestnuts;
brussel tops, pumpkin-potato dauphinoise  45

Devon duck breast roasted with pickled cherry and thyme;
cavolo nero, baked celeriac and pearl barley  49.5

Grilled Correze veal chop, padron peppers and roasted potatoes  61

Sides: Hand cut chips or Steamed cavolo nero or Potato dauphinoise  10

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of muscat grapes, raspberries and clementine  15

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

‘Sticky toffee pudding’, poached prunes and vanilla cream  12

Clarke’s chocolate and almond cake with crème fraiche  12

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

Damson or 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