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 — 10
Extra virgin olive oil and aged balsamic, sun blushed tomato puree, olives, butter (v)
CRISPY GOATS CHEESE — 16
roasted and pickled beetroot, spiced apple puree, candied walnuts, basil oil (V)
ROASTED WHITE ONION & THYME, FIG LEAF OIL — 10
croutons, rosemary focaccia (V)
SOUTH COAST CRAB — 19
with lemon, crab bisque sauce, pickled pear
MARINATED,POACHED & SMOKED SALMON — 17
natural yogurt, rouille, cucumber, lemon, poppy seed biscuit
PAN ROASTED DEVON SCALLOPS — 24
caramelised squash puree, roasted pork belly, chorizo oil, apple, chervil veloute
Mains
ROAST FILLET OF BEEF — 39
with a Yorkshire pudding, carrot and garlic puree, port wine sauce
HONEY ROASTED FREE RANGE CREEDY CARVER DUCK BREAST — 37
celeriac puree, Cassis sauce
ROAST COTSWOLD CHICKEN BREAST— 28
caramelised squash puree, madeira sauce
ALL ROASTS SERVED WITH ROAST DUCK FAT POTATOES & SEASONAL VEGETABLES
PENNY BUN MUSHROOM RISOTTO — 24
sautéed portobello mushroom, Wyfe of Bath cheese, chargrilled sweetcorn, black truffle oil, crispy parsnips (v)
CLAYTON’S GRILLED FISH AND FRIES — 28
seasonal vegetables and white wine sauce
GRILLED MARKET FISH — 36
roasted hazelnut & greens, toasted fregola pasta, 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 — 9
butterscotch sauce and honeycomb ice cream
SALTED CARAMEL CHOCOLATE MOUSSE — 11
candied almonds, pistachio ice cream, poached pears in Poire Williams syrup
VANILLA PANNA COTTA, — 10
warm blackberry & apple puree, salted caramel ice cream, oat crumble
CLAYTON'S LEMON MERINGUE — 11
THREE SCOOPS OF ICE CREAM — 8
Honeycomb, Milk Chocolate, Vanilla, hazelnut, salted caramel, strawberry, Pistachio
THREE SCOOPS OF SORBET — 8
Blood Orange, Passion fruit, Lemon, raspberry
AFFOGATO — 7
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