Mains
Roast sirloin with a peppercorn sauce and seasonal greens 27
Forest of Dean venison with caponata and aged balsamic 27
Whole lemon sole with crab butter and friarielli 23
Sides recommended with above specials, please see a la carte
Seasonal specials
Duck heart spiedino with bitter leaves and aged balsamic (starter) 9
Spinach and ricotta gnudi alla vodka, San Marzano tomato sugo, macsarpone and vodka, with rainbow chard and parmesan
18.5 (V)
Brixham cuttlefish and St. David’s mussels risotto nero 23
Roast hake with clams, braised chickpeas, friarielli and aioli 25
Middlewhite pork chop with wet polenta, purple sprouting broccoli, Marsala jus and salsa verde 21
Special pizza – Roast Muscovado pineapple and prosciutto cotto, San Marzano tomato and fior di latte 14.5