Menu & wine list

Dinner menu
17th February

Gordal olives 4
Salted almonds 4
Radishes, chicory, fennel, anchoïade 7
Gougères 5
½ doz. Morecambe Bay oysters 18
Extra bread & butter
3

Burrata, fennel, blood orange & breadcrumbs 9.50
Celeriac, pear, pecorino & hazelnuts 8.50
Grilled calçots, ajo blanco, chopped egg & herbs 9
Crab, hispi cabbage, sesame & chervil 11
Clams, wild garlic, bacon & sherry 12
Lamb sweetbreads, turnips, mâche & caper relish 11
Winter leaf salad 6 

Ricotta, chard & pine nut ravioli 14
Wild mushroom tagliatelle 14.50
Onglet, beetroot, onion & horseradish 21
Lamb faggot, mashed potatoes & kale 17
Red mullet, artichokes, monk’s beard & olives 23
Turbot, mussels, leeks, spinach & seaweed butter 25
 
Dark chocolate, olive oil & sea salt 7
Bergamot & lemon posset, meringue 7
Tiramisu 8

Cheese plate 10
Valençay
Comtè 30 months
Crab apple & crackers