Menu & wine list

Dinner menu
21st November

Salted almonds 4
Nocellara Olives 4
Pancetta arottolata 7
Fennel,carrots & smoked cod’s roe 6
Cantabrian anchovies, lemon, mint & chilli 7
½doz. Morecambe bay oysters 18
Extra bread & butter 3

Pasta e ceci 7
Burrata, broccolo fiolaro, bottarga & pane carasau 10.50
Grilled sprouting broccoli, almonds, sultanas & mint 8.50
Pumpkin, pecorino fresco, radicchio, hazelnuts & sage 8
Crab, celeriac, kohlrabi & mustard 12
Rawbonito, navel orange, capers & colatura di alici 11
Tripe & beans 9
Flourish farm salad 6

Wildmushroom tagliatelle 14.50
Pheasant ravioli, turnip tops & chestnuts 15.50
Mallard, lentils, porcini, radicchio & salsa verde 22
Onglet, roasted beetroots, walnut, horseradish & watercress 21
Red Mullet, squid, fennel & olives 24.50
Turbot, mussels, girolles, rainbow chard & vin jaune 25

Darkchocolate tart 7
Pannacotta, Williams pear, pistachio & grappa 8
Warm apple, rum & almond cake, custard 7
Tiramisu8

Cheese plate 10
Saint Nectaire
Valencay
Crab apple jelly