Menu & wine list

Dinner menu
14th August

Salted almonds 4
Nocellara olives 4
Gougères 5
Radishes, carrots, fennel & tapenade 7
Cantabrian anchovies, lemon, mint & chilli 7
½doz. Carlingford Lough oysters 18
Extra bread& butter
3  

Passamonti ham & melon 11
Burrata, tomatoes, borlotti beans & basil 9.50
Marinated aubergine, ricotta salata, hazelnuts & pane carasau 9
Clams, mussels, fregola & bottarga 12.50
Grilledcorn, crab, spiced brown meat butter 12
Cured sardines, pine nuts, raisins, capers & cicoria 9
Raw beef, fried artichokes, sage & parmesan 10
Keats farm salad 6 

Pappadelle, rabbit & veal ragu 14.50
Ricotta & chard agnolotti, walnut sauce 13.50
Aylesbury duck, girolles, coco beans, leeks & salsa verde 22
Porkchop, grilled lettuce, summer beans & anchoïade 21
Turbot, roasted peppers, fennel, capers & marjoram 25
Blackpudding, squid, courgettes & Espelette pepper 21 

Chocolate mousse, salted caramel & praline 8
Baked fig leaf custard, raspberries & shortbread 8
Tiramisu 8 

Cheese plate 10
Saint Nectaire
Parthenay
Quince cheese