Please see  below the Sally Clarke set
3 course menus for week beginning
Monday 6th September 2010

In addition to this we offer a daily changing
a la carte menu
Please see a sample for September 2010 below

£39.50 for 3 courses

Monday 6th September
Salad of buffalo mozzarella with runner beans, toasted cobnuts, bitter leaves and rocket oil
Saddle of Devon lamb filled and roasted with olives, mint, rosemary and salted anchovy; purple sprouting broccoli, herbed crumbs and coco beans
Crushed vanilla meringue with damson sauce, cream and raspberries

Tuesday 7th September
Hand cut tagliatelle with vine tomatoes, basil, ricotta salata and Stephen Singer’s olio
Organic salmon fillet char grilled with relish of baked peppers, olives and preserved lemon; baked Suffolk squash and courgettes
Purple plum and fig galette with damson sauce and
whipped cream

Wednesday 8th September
Home cured and smoked organic salmon with salad of beetroots, red onion pickle and horseradish crème fraiche
Roasted and slow cooked black legged chicken with tarragon and Scottish girolles; potato-sweetcorn pancake and watercress
Damson and vanilla Floating Island with caramelized hazelnuts

Thursday 9th September
Greek Salad: Vine tomatoes, cucumber, black olives and shaved barrel-aged feta with oregano, red onion and
red wine vinegar
Gloucester Old Spot pork fillet roasted with sage, fennel, carrots and new season squash with steamed leaf chard
and horseradish cream
Baked white peach with bitter almond crumble shortbread and yoghurt sorbet

Friday 10th September
Home smoked grouse with salad of watercress, toasted cobnuts and damson vinaigrette
Fish from the market roasted with spiced tomato, onion and cinnamon relish, steamed leaf spinach and baked cauliflower
Coffee ice cream with dark chocolate and raisin brownie

Saturday 11th September
Warm goat cheese and pale aubergine with wild rocket, cobnuts, rocket oil and herbed crumbs
Roasted grass fed Angus rib eye with rosemary glaze and horseradish cream; baked charlotte potatoes,
beetroots and squash
Damson and raspberry trifle with vanilla cream

  ~

All prices are inclusive of VAT at 17.5%
12.5% optional service charge will be added to your bill

SAMPLE A LA CARTE DINNER MENU
 September 2010

first courses
Salad of runner beans with ricotta, purple figs, Kent plums
and honey dressing  £9
Deep fried Cornish squid with pea leaves, shaved fennel
and aioli  £9.50
Hand rolled tagliatelle with Scottish girolles, tarragon, aged Parmesan and Tuscan olive oil  £10

main courses
Cornish lemon sole pan roasted with parsley and rosemary beurre blanc, and Francesca’s rainbow chard  £21
 Corn fed chicken roasted with bay leaf cream sauce, baked summer squash, sprouting broccoli and potato gratin  £19.50
Roasted rump of Devon lamb with anchovy, relish of peppers, Nicoise olives, char grilled red onion and
salad of basil cress  £21

cheeses and desserts
Cheese selection: Ardrahan, Harbourne Blue and Berkswell with oatmeal biscuits and homemade fig salami  £10
 Lemon posset with blackberries and shortbread  £8.50
Soft vanilla meringue with strawberries, strawberry sauce
 and whipped cream  £9
Dark chocolate souffle cake with caramelised hazelnuts
and chocolate shavings  £9.50

Espresso £5          Cappuccino £5
Organic coffee en cafetiere £5
Pot of tea £5      fresh mint tisane £5
to include hand rolled bitter chocolate truffle

2 COURSES MINIMUM TO INCLUDE MAIN COURSE

All prices are inclusive of VAT at 17.5%
12.5% optional service charge will be added to your bill.