À la carte

A plate of Jesus Saucisson with brined farm vegetables   £9

Ewe’s curd on bruschetta with anchovy and tomato   £12

Porridge sourdough and seeded rye bread with kefir butter    £5

STARTERS

Pappardelle ripiene with pork, ricotta and sage butter   £25

Stracciatella with citrus, radishes, cedro and parsley oil   £22

Spring nettle risotto with mascarpone and ricotta salata   £24

Fern Verrow leaves with peas, broad beans, beetroot and green goddess dressing   £21

Carpaccio of beef with artichokes, mint and black olive dressing   £27

Seaweed cured monkfish with tomato, agretti, caper leaves and sea leeks   £25

MAINS

Grilled lamb with asparagus, horseradish cream and lovage salsa verde   £38

Chalk stream trout with watercress sauce, kohlrabi and foraged herbs   £37

Veal chop with cime di rapa gratin, chimichurri and a Fern Verrow leaf salad   £40

Cornish lobster with green garlic butter, lemon mayonnaise and fritti   £44

Guinea fowl with grilled leeks, harissa and wild garlic oil   £35

Roasted pumpkin with red wine lentils, salmoriglio and goat’s curd   £31

 

Fern Verrow leaves with tulips, elderflower and buttermilk dressing   £12

Crispy potatoes with black garlic, sour cream and soft herbs   £15

DESSERTS