The Weekend Lunch menu - £35, 3 Courses

Winter broth of curly kale, sweet onion, artichoke, lemon and nutmeg.
Late winter beetroot salad, green vegetable vinaigrette.
Country terrine of chicken livers and pork, winter leaves.
Cornish mackerel, salad of kohlrabi, seaweed tartare.
Game ragu, hand cut macaroni, Parmesan, olive oil.
Devon white and brown crab, apple and celeriac salad, cox’s apple jelly. (£6 Supplement)
Classic rabbit with mustard sauce, carrots, roast onion.
Grilled piece of beef, wild mushroom tart, bone marrow hollandaise. (£6 Supplement)
Fillet of cod, chopped Cornish mussels, tender stem broccoli, bottarga, light curry velouté.
Confit of Goosnargh duck, winter root vegetables, green lentils.
Grilled stone bass, pink fir potatoes, Cévennes onions, tempura of monk’s beard, blood orange.
Fresh ricotta and organic spinach gnudi, wilted garlic leaves.
British and French artisanal seasonal cheese. (£10 supplement)
Blood oranges and Yorkshire rhubarb, blood orange sorbet.
Wild honey ice cream, honeycomb.
Warm caramelised apple, banana ice cream, Breton biscuit.
Warm Valrhona chocolate tart, Jersey milk ice cream.