Antipasti |
|
| Pig ear fritti with anchovy | £7.5 |
| Grapes, tarragon and salted ricotta with moscatel dressing | £6.5 |
| Bruschetta of cime di rapa and smashed chickpeas | £8 |
| Chargrilled Norfiolk quail with aioli | £12 |
| Scallop crudo with orange, dried chilli and roe salt | £13 |
Primi |
|
|---|---|
| Pappardelle with beef shin ragu | £9 |
| Fettuccine with chicken livers and field mushrooms | £9 |
| Gnocchi with slow cooked tomato sauce | £6 |
Oven |
|
|---|---|
| New season's polenta with porcini, girolles, chanterelles, trompettes and rocket | £18 |
| Line-caught Cornish cod with slow-cooked celeriac and pancetta | £29 |
Charcoal Grill |
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|---|---|---|
| Whole mackerel with Castelluccio lentils and salsa rossa | £17 | |
| Dorset Barnsley chop with poached potatoes, radicchio and anchovy | £22.5 | |
| Black Hampshire pork chop with baked borlotti beans and salsa verde | £19 | |
| 42 day dry-aged Belted Galloway T-Bone with crispy polenta, gorgonzola fonduta, mixed leaves and mustard dressing (2-3 people sharing) | £85 |
|
Sides |
||
| Mixed leaves | £5 | |
| Potatoes | £4.5 | |
Dessert |
|
|---|---|
| Amalfi lemon tart | £7.5 |
| Vanilla pannacotta with grappa | £7 |
| Salted caramel ice cream | £5.5 |
| Pear and almond tart | £8 |
Cheese |
||
|---|---|---|
| Sinodun Hill (raw goat's milk) Oxfordshire | £11 | |
| Sparkenhoe (raw cow's milk) Leicestershire | ||
|
With crab apple and rye crackers |
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| Our menus change twice daily. This means they could look a little different by the time you reach us. |