Saturday 14th March
Antipasti
Sourdough with Trullo x Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Bresaola
£15
Finocchiona salumi crochettes
£9.5
Pink radicchio with blood orange, hazelnuts and salted ricotta
£14.5
Mozzarella di bufala with baby artichokes and speck
£16.5
Mixed lamb offal and tropea onion spiedini with salsa verde
£13.5
Panelle with whipped salt cod and taggiasche olive
£15
Vitello Tonnato
£17
Hand-dived Paignton scallops with bottarga and Amalfi lemon
£19
Primi
Pappardelle with beef shin ragu
£18
Pici cacio e pepe
£14
Fettuccine with courtyard ragu
£19
Tagliarini with Olasagasti anchovy, spigarello and rosemary pangrattato
£18
Ravioli verde of Westcombe ricotta with nettles
£16
Oven and Grill
Crespelle of Jersey Royals, leeks and taleggio with marinda tomatoes
£26
Chalkstream trout with Florence fennel, grapefruit and pistachio
£31
Shetland halibut with Castelluccio lentils, palourde clams and salsa rossa
£43
Dorset lamb rump with violetta aubergine, golden garlic and almonds
£35
Milk-braised rabbit leg with morels, wild garlic and cannellini beans
£36
30-day aged Hereford T-bone with crispy polenta and gorgonzola fonduta
(for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Vanilla pannacotta with bitter caramel
£9
Tiramisu
£11
Ricotta doughnuts with custard and Yorkshire rhubarb
£11
Rum baba with blood orange
£14
Chocolate sorbetto
£6.5
Cheese
Gorgonzola dolce
with rye crackers and Cotswold honey
£13
We are able to accommodate most dietary requirements if stated on booking.
Our menus change twice daily. This means they could look a little different by the time you reach us.