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
Pre-dinner nibbles
MIXED MARINATED OLIVES — 6
FOCACCIA, extra virgin olive oil & balsamic vinegar, butter (V) — 8
Starters
ROASTED TOMATILLO & VINE TOMATO SOUP— 10
fig leaf oil, croutons, focaccia (V)
PEMBROKESHIRE LITTLE HAVEN CRAB — 19
with lemon, white port crab bisque sauce, pickled pear
CLAYTON'S WARM HOT SMOKED SALMON — 18
pickled dill cucumber, vermouth and seaweed sauce
PAN ROASTED SCOTTISH SCALLOPS — 24
carrot puree, roasted chorizo, aged balsamic vinegar
SLOW COOKED LAMB SHOULDER BON BONS— 18
pickled & roasted beetroots, curd, spiced apple chutney, mint oil
CRISPY GOAST CHEESE — 17
tomatoes, candied walnuts, apple chutney, basil oil
Mains
CEPE MUSHROOM RISOTTO — 25
wyfe of Bath cheese, portobello mushrooms, courgettes, crispy parsnips (V)
GRILLED MARKET FISH, — 36
pickled fennel & sautéed almonds, toasted fregola pasta, celeriac puree, lobster sauce
HONEY ROASTED DUCK BREAST — 38
dauphinoise potatoes, spring greens, celeriac puree, cassis sauce
PAN ROASTED ENGLISH FILLET OF BEEF — 39
carrot and garlic puree, honey glazed carrots, rosemary seasoned chips, port wine sauce
CLAYTON’S GRILLED FISH AND CHIPS — 29
seasonal veg, white wine sauce
ROASTED COTSWOLD CHICKEN BREAST — 28
cepe risotto, wyfe of bath cheese, courgettes, cepe sauce
Clayton's Specials
COLD DRESSED PEMBROKESHIRE LITTLE HAVEN LOBSTER — Whole 60 — HALF 30
lemon mayonnaise, chives, lobster sauce, fries, CK salad
PEMBROKESHIRE LITTLE HAVEN CRAB BURGER — 28
fries, CK salad
ROASTED COTSWOLD CHICKEN BREAST — 29
baby salad leaves, tomatoes, green beans, pancetta, rouille mayonnaise & lemon dressing
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
local strawberries, fig leaf oil, oat crumble, strawberry 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 — 9
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
Puddings Tipples
BRANDY ALEXANDER — 14
ESPRESSO MARTINI — 14
CHERRY BAKEWELL — 14
IRISH COFFEE — 14
KOPKE 10 YEAR OLD TAWNY PORT — 14
CAMES DE RIEUSSEC SAUSTERNES — 14
IF YOU HAVE ANY ALLERGIES, PLEASE INFORM YOUR SERVER. ALLERGEN MENU AVAILABLE