No.4 Clifton Village

with mint and lime yoghurt dip

with elderflower and apple puree

with oriental dressing

with pesto

Tomato Soup, Bu alo Mozzarella & Basil Oil

Horseradish Cream, Mixed leaves

Red Onion Marmalade, Toasted Ciabatta

Truffle oil, Cream, Chives

Piccalilli, Toasted Ciabatta

Baby Leaf Salad, Crusty Bread

Pea Puree, Pancetta, Parmesan, Asparagus

English Beetroot, Grapefruit & Black Olive

Sea Trout Tartar, Cr me Fra che & Cucumber

Dauphinois Potato, Savoy Cabbage, Jus

Thyme Fondant Potato, Pearl Barley, Clams

Tru e Salsa, Cr me Fra che

Roasted Onion, Duck Fat Potatoes, Yorkshire pudding

Caper Beurre Noisette, Jersey Royal Potatoes, Green Beans

Pommes Anna, Chantenay Carrots, Jus

Spinach Puree, Pomme Mousseline, Girolle Mushrooms

Fondant potato, Tru e cream

Caramel Sauce, Clotted cream

Creme Anglaise

Chantilly Cream, Raspberry

Star Anise Poached Pear, Jelly, Walnuts, Pear Sorbet

Assiette of Raspberries, Toasted Hazelnut Tuille

Short bread, Raspberries

Whipped Mascarpone, Strawberries

Truffles/nougat montellimar/ whiskey sours. Cheese Course Selection Of Local Artisan Cheese, Quince Chutney & freshly baked oat cakes

Crème Fraiche

Pickled Baby Onions

Plum Sauce

Oriental Dressing

(v, gf)

(v)

(v)

homemade bread

piccalilli, toast

gin marinated cucumber, Dijon, shallot disc, salmon roe (gf)

olive soil, grapefruit, beetroot (v)

pea mousse, pickled carrot, pea puree, pea shoots

cauliflower, girolles, salsify, hazelnut beurre noisette (gf)

lamb rump, dauphinois potatoes, spring greens, jus (gf)

seafood black pudding, samphire, pommes mousseline, spinach puree (gf)

truffled watercress (gf)

pea, asparagus, cepe truffle salsa (v)

anchovy butter pine nuts (gf)

(v, gf)

(v, gf)

(v, gf)

parmesan, truffle oil (gf)

(v, gf)

parmesan salad (gf)

(v, gf)

salt caramel, pistachio ice cream (please allow fifteen minutes cooking time)

Ginger cake, lime leaf mousse, lemongrass custard, coconut coriander panna cotta, chilli meringue

Cornish brie, Helford blue trimmings

(gf)

Macerated strawberries, meringue, strawberry gel, jelly, Chantilly cream

with mint and lime yoghurt dip

with elderflower and apple puree

with oriental dressing

with pesto

Tomato Soup, Bu alo Mozzarella Basil Oil

Horseradish Cream, Mixed leaves

Red Onion Marmalade, Toasted Ciabatta

Truffle oil, Cream, Chives

Piccalilli, Toasted Ciabatta

Baby Leaf Salad, Crusty Bread

Pea Puree, Pancetta, Parmesan, Asparagus

English Beetroot, Grapefruit Black Olive

Sea Trout Tartar, Cr me Fra che Cucumber

Dauphinois Potato, Savoy Cabbage, Jus

Thyme Fondant Potato, Pearl Barley, Clams

Tru e Salsa, Cr me Fra che

Roasted Onion, Duck Fat Potatoes, Yorkshire pudding

Caper Beurre Noisette, Jersey Royal Potatoes, Green Beans

Pommes Anna, Chantenay Carrots, Jus

Spinach Puree, Pomme Mousseline, Girolle Mushrooms

Fondant potato, Tru e cream

Caramel Sauce, Clotted cream

Creme Anglaise

Chantilly Cream, Raspberry

Star Anise Poached Pear, Jelly, Walnuts, Pear Sorbet

Assiette of Raspberries, Toasted Hazelnut Tuille

Short bread, Raspberries

Whipped Mascarpone, Strawberries

Truffles/nougat montellimar/ whiskey sours. Cheese Course Selection Of Local Artisan Cheese, Quince Chutney freshly baked oat cakes

Crème Fraiche

Pickled Baby Onions

Plum Sauce

Oriental Dressing

(v, gf)

(v)

(v)

homemade bread

piccalilli, toast

gin marinated cucumber, Dijon, shallot disc, salmon roe (gf)

olive soil, grapefruit, beetroot (v)

pea mousse, pickled carrot, pea puree, pea shoots

cauliflower, girolles, salsify, hazelnut beurre noisette (gf)

lamb rump, dauphinois potatoes, spring greens, jus (gf)

seafood black pudding, samphire, pommes mousseline, spinach puree (gf)

truffled watercress (gf)

pea, asparagus, cepe & truffle salsa (v)

anchovy butter pine nuts (gf)

(v, gf)

(v, gf)

(v, gf)

parmesan, truffle oil (gf)

(v, gf)

parmesan salad (gf)

(v, gf)

salt caramel, pistachio ice cream (please allow fifteen minutes cooking time)

Ginger cake, lime leaf mousse, lemongrass custard, coconut & coriander panna cotta, chilli meringue

Cornish brie, Helford blue & trimmings

(gf)

Macerated strawberries, meringue, strawberry gel, jelly, Chantilly cream

with mint and lime yoghurt dip

with elderflower and apple puree

with oriental dressing

with pesto

Tomato Soup, Bu alo Mozzarella & Basil Oil

Horseradish Cream, Mixed leaves

Red Onion Marmalade, Toasted Ciabatta

Truffle oil, Cream, Chives

Piccalilli, Toasted Ciabatta

Baby Leaf Salad, Crusty Bread

Pea Puree, Pancetta, Parmesan, Asparagus

English Beetroot, Grapefruit & Black Olive

Sea Trout Tartar, Cr me Fra che & Cucumber

Dauphinois Potato, Savoy Cabbage, Jus

Thyme Fondant Potato, Pearl Barley, Clams

Tru e Salsa, Cr me Fra che

Roasted Onion, Duck Fat Potatoes, Yorkshire pudding

Caper Beurre Noisette, Jersey Royal Potatoes, Green Beans

Pommes Anna, Chantenay Carrots, Jus

Spinach Puree, Pomme Mousseline, Girolle Mushrooms

Fondant potato, Tru e cream

Caramel Sauce, Clotted cream

Creme Anglaise

Chantilly Cream, Raspberry

Star Anise Poached Pear, Jelly, Walnuts, Pear Sorbet

Assiette of Raspberries, Toasted Hazelnut Tuille

Short bread, Raspberries

Whipped Mascarpone, Strawberries

Truffles/nougat montellimar/ whiskey sours. Cheese Course Selection Of Local Artisan Cheese, Quince Chutney & freshly baked oat cakes

Crème Fraiche

Pickled Baby Onions

Plum Sauce

Oriental Dressing