Monday 23rd February
Antipasti
Sourdough with Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Culatello di Fiocco
£15
Finocchiona salumi crochettes
£9.5
Burrata with cime di rapa and pangrattato
£15
Salt cod with Florence fennel, puntarelle and orange
£18
Grilled ox heart with borlotti beans and salsa rossa
£14.5
Bruschetta of cavolo nero and lardo di colonnata
£16
Hand-dived Paignton scallops with 'nduja
£19
Primi
Pappardelle with beef shin ragu
£18
Pici with confit garlic and chilli
£14.5
Fettuccine with baby artichokes and parmesan
£17
Squid ink tagliarini with cuttlefish cooked in its own ink
£19
Ravioli of veal osso bucco with saffron and gremolata
£23
Oven and Grill
Gnocchi alla Romana with wilted spinach and bitter leaves
£26
Cornish brill with chickpea inzimino and rosemary oil
£34
Brixham turbot tranche with agretti, St Austell mussels and sweet vermouth
£42
Calves liver with witloof chicory, aged balsamic and sultanas
£26
Black Hampshire pork chop with purple sprouting broccoli, golden garlic and hazelnuts
£32
30-day aged Hereford sirloin 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
Amalfi lemon tart
£11
Tiramisu
£11
Ricotta doughnuts with vanilla custard and poached rhubarb
£11
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.