MENU
Available for Lunch and Dinner
Pre-dining tipples
KIR ROYALE — 14
Creme de Cassis, Prosecco Ca'Del Console D.O.C Venrto Italy
CK FASHIONED — 14
Whiskey, Amaretto, Chambord
GARDEN GIN MARTINI — 14
Gin, Elderflower, Cucumber
PER SE SPRITZ — 14
Prosecco, soda water, orange
DRIVERS NON ALCOHOLIC NEGRONI — 9
zero gin, lyre's, cranberry juice. bitters
Starters
SELECTION OF BREADS — 9
Extra virgin olive oil and aged balsamic, sun blushed tomato puree, olives, butter (v)
ROASTED JERUSALEM ARTICHOKE, WHITE ONION & THYME SOUP, — 10
Wiltshire black truffle oil, croutons, sourdough (V)
PEMBROKESHIRE LITTLE HAVEN CRAB — 19
with lemon, white port crab bisque sauce, pickled pear
MARINATED,POACHED & SMOKED SALMON — 17
natural yogurt, rouille, cucumber, lemon, poppy seed biscuit
PAN ROASTED DEVON SCALLOPS — 24
grilled asparagus, squash puree, apple, chive veloute
SLOW COOKED LAMB SHOULDER BON BONS— 18
pickled & roasted beetroots, curd, spiced apple chutney, mint oil
Mains
PENNY BUN MUSHROOM RISOTTO— 25
sautéed portobello mushroom, wyfe of Bath cheese, chargrilled sweetcorn, black truffle oil, crispy parsnips (V)
GRILLED MARKET FISH, — 36
pickled fennel & sautéed almonds, toasted fregola pasta, celeriac puree, lobster sauce
HONEY ROASTED FREE RANGE DUCK BREAST — 38
dauphinoise potatoes, celeriac puree, cassis sauce
PAN ROASTED ENGLISH FILLET OF BEEF — 39
carrot and garlic puree, sautéed greens, rosemary seasoned chips, port wine sauce
CLAYTON’S GRILLED FISH AND CHIPS — 29
seasonal veg, white wine sauce
ROASTED COTSWOLD CHICKEN BREAST —28
penny bun mushroom risotto, chargrilled sweetcorn, wyfe of bath cheese, Wiltshire black truffle oil
BREADS, olive oil & balsamic vinegar, butter — 6
Side orders
ROSEMARY BUTTERED CARROTS — 6
FRIES — 6
SWEET POTATO FRIES — 6
SELECTION OF SEASONAL VEG — 6
BABY SALAD LEAVES — 6
with House dressing
CORNISH NEW POTATOES — 6
with chives
DAUPHINOIS POTATOES — 6
Puddings
SPICED STICKY TOFFEE PUDDING — 11
butterscotch sauce and honeycomb ice cream
CARAMEL CHOCOLATE MOUSSE — 12
hazelnut praline, salted caramel ice cream, caramelised oranges in Grand Marnier
SET VANILLA CREAM, — 11
roasted warm rhubarb puree, oat crumble, hazelnut ice cream
CLAYTON'S LEMON MERINGUE — 12
THREE SCOOPS OF ICE CREAM — 9
Honeycomb, Milk Chocolate, Vanilla, hazelnut, salted caramel, strawberry, pistachio
THREE SCOOPS OF SORBET — 9
Blood Orange, Passion fruit, Lemon, raspberry
AFFOGATO — 8
2 scoops of vanilla ice cream with espresso
- when choosing from the lunch menu there is a supplement of 7 for the cheese board
SELECTION OF BRITISH CHEESE AND BISCUITS — 14
Wyfe Of Bath, Bath Soft, Wookey hole Cave Aged Cheddar, Bath Blue
- when choosing from the lunch menu there is a supplement of 7 for the cheese board
IF YOU HAVE ANY ALLERGIES, PLEASE INFORM YOUR SERVER. ALLERGEN MENU AVAILABLE