Menu & wine list

Dinner menu
14th October

Salted almonds 4
Nocellara olives 4
Parmesan fritters 6
Sfincione 5
Radishes, carrots & smoked cod’s roe 6
Cantabrian anchovies, lemon, mint & chilli 7
½doz. Morecambe bay oysters 18
Extra bread & butter 3

Roscoff onion & cider soup 7
Burrata, sprout tops & hazelnuts & sage 9.50
Marinated aubergine, feta, pine nuts & pangrattato 9
Raw Scallop, cucumber, seaweed & horseradish 10
Crab, celeriac, kohlrabi & apple 12
Clams, squid, chickpeas, tomatoes & ‘ndjua 12
Devilled lamb sweetbreads, turnip & watercress 10
Keats farm salad 6

Pumpkin ravioli, stracchino, walnuts & sage 14.50
Pappardelle, veal shin & wild mushroom ragu 15
Mallard, lentils, porcini, raddichio & salsa verde 22
Pork chops, cavalo nero, leeks, rainbow chard & capers 22
Sea bass, girolles, mussels & turnip tops 25

Dark chocolate & caramel tart 7
Panna cotta, pear, pistachio & grappa 7
Baked Russet apple & custard 8
Tiramisu 8

Cheese plate 10
Saint Nectaire
Innes log
Crab apple cheese