SUNDAY LUNCH
SERVED FROM 12 -3PM
Pre-dining tipples
KIR ROYALE — 12
Creme de Cassis, Prosecco Ca'Del Console D.O.C Venrto Italy
CK FASHIONED — 12
Whiskey, Amaretto, Chambord
GARDEN GIN MARTINI — 12
Penrhos Apple and Elderflower Gin, Elderflower, Cucumber
PINA COLADA — 12
White rum, pineapple juice and coconut syrup
DRIVERS NON ALCOHOLIC NEGRONI — 8
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)
SLOW COOKED LAMB SHOULDER BON BONS, EWES CURD — 16
Spiced apple puree, beetroot, mint oil
ROASTED WHITE ONION & THYME SOUP WILTSHIRE BLACK TRUFFLE OIL — 9
croutons, rosemary focaccia (V)
PEMBROKESHIRE, LITTLE HAVEN CRAB — 19
with lemon, crab sauce, pickled pear
candied walnuts, toasted sunflower & pumpkin seeds, basil oil (V)
GOATS CURD, HERITAGE TOMATOES
— 15
candied walnuts, toasted sunflower & pumpkin seeds, basil oil (V)
MARINATED,POACHED & SMOKED SALMON — 17
natural yogurt, rouille, cucumber, lemon, poppy seed biscuit
PAN ROASTED DEVON SCALLOPS — 24
caramelised squash puree, roasted pork belly, apple and chive veloute
Mains
ROAST FILLET OF BEEF — 39
with a Yorkshire pudding, carrot and garlic puree, red wine sauce
HONEY ROASTED FREE RANGE CREEDY CARVER DUCK BREAST — 37
celeriac puree, Cassis sauce
ROAST COTSWOLD CHICKEN BREAST— 28
celeriac puree, madeira sauce
SLOW COOKED SOMERSET PORK BELLY — 34
caramelised squash puree, sage sauce
ALL ROASTS SERVED WITH ROAST DUCK FAT POTATOES & SEASONAL VEGETABLES
RISOTTO VERDE — 24
Wiltshire black truffle oil, Wyfe of Bath cheese, crispy parsnips (v)
CLAYTON’S GRILLED FISH AND CHIPS — 28
seasonal vegetables and white wine fish sauce
GRILLED MARKET FISH — 36
grilled asparagus, chive crushed potatoes, lobster sauce
ROSEMARY BUTTERED CARROTS — 6
Side orders
FRIES / CLAYTON'S CHIPS — 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 — 10
candied almonds, hazelnut ice cream, poached pears in Poire Williams syrup
VANILLA PANNA COTTA, — 9
oat crumble, stem ginger ice cream, warm roasted rhubarb
CLAYTON'S LEMON MERINGUE — 10
THREE SCOOPS OF ICE CREAM — 8
Honeycomb, Milk Chocolate, Vanilla, hazelnut, salted caramel, strawberry, stem ginger
THREE SCOOPS OF SORBET — 8
Blood Orange, Passion fruit, Lemon, raspberry, blackberry
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