Summer Menu

  

Iced Plum Tomato and Basil Soup 6.50

Roast Veal Bone Marrow, Flat Leaf Parsley, Shallot and Lilliput Caper Salad (requires 20 mins) 7.50

Warm Salad of Free Range Chicken Livers, Scottish Girolles, Crisp Pancetta, Fried Duck Egg 8.25

Crottin de Chèvre Pasdeloup, Cheltenham Beetroot, Red Onion, Mint, Hazelnuts 8.50

Summer Salad, Chicory, Shaved Fennel, Radish, Chef’s Garden Apples, Young Red Basil 8.75

Potted Morecambe Bay Shrimps, Mace, Pickled Cucumber, Toast 9.25

Vitello Tonnato with Marinaded Fresh Anchovies 9.50

~     ~     ~

Hand Chopped Scottish Fillet Steak Tartare (Main Course with Fries and Mixed Leaves) 10.75/18.75

Risotto Nero with Grilled Cornish Cuttlefish 14.75

Braised Globe Artichoke, Buffalo Mozzarella, Sprouting Broccoli, Pea Shoots, Runner Beans, Salsa Verde 14.75

Char-Grilled Bavette Steak, French Fries, Slow Roast Tomato, Mixed Leaves, Béarnaise Sauce 15.75

Fillet of Organic Dorset Sea Trout, Young Summer Vegetables, Shellfish Vinaigrette, Tarragon 18.50

Roast West Devon Rump of lamb, Pommes Anna, Trompettes de la Mort, Broad Beans, Fresh Peas, Marjoram 18.75

Line-Caught Whole Sea Bass ‘En Papillote’, Sea Salt, Piquillo Peppers, Garlic, Basil, Olives 21.00

32 Day Aged Rib of Angus Cross Beef, Bone Marrow, Field Mushrooms, Fondant Potatoes, Thyme, Port (for two persons) 46.00

 

Head Chef; Gavin Houghton

                                                                                                                      

All dishes may contain traces of nuts

A 12.5% discretionary service charge will be added to your bill