SUNDAY LUNCH
SERVED FROM 12 -3PM
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
ROAST FILLET OF BEEF — 39
Yorkshire pudding, carrot and garlic puree, port wine sauce
HONEY ROASTED FREE RANGE CREEDY CARVER DUCK BREAST — 38
celeriac puree, Cassis sauce
ROAST COTSWOLD CHICKEN BREAST— 28
squash puree, madeira sauce
ALL ROASTS SERVED WITH ROAST DUCK FAT POTATOES & SEASONAL VEGETABLES
PENNY BUN MUSHROOM RISOTTO — 25
sautéed portobello mushroom, Wyfe of Bath cheese, chargrilled sweetcorn, black truffle oil, crispy parsnips (v)
CLAYTON’S GRILLED FISH AND FRIES — 29
seasonal vegetables and white wine sauce
GRILLED MARKET FISH — 36
pickled fennel and sautéed almonds, toasted fregola pasta, celeriac puree, lobster sauce
ROSEMARY BUTTERED CARROTS — 6
Side orders
FRIES — 6
SWEET POTATO FRIES — 6
SELECTION OF SEASONAL VEG — 6
BABY SALAD LEAVES — 6
with House dressing
CORNISH NEW POTATOES — 6
with chives
DAUPHINOISE 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