SUNDAY LUNCH
SERVED FROM 12 -3PM
CK BLOODY MARY — 14
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
DARK & STORMY - 14
Spiced Rum, lime, ginger beer
DRIVERS NON ALCOHOLIC NEGRONI — 9
zero gin, lyre's, cranberry juice. bitters
Pre-dinner nibbles
GORDAL OLIVES — 8
SMOKED ALMONDS — 7
TODAY'S BREAD extra virgin olive oil & balsamic vinegar, Somerset butter (V) — 9
Starters
ROASTED TOMATILLO & VINE TOMATO SOUP— 12
herb oil, croutons (V)
LEMON MARINATED POACHED & SMOKED SALMON — 20
natural yogurt, dill mustard mayonnaise, pickled cucumber, poppy seed biscuits
SLOW COOKED LAMB SHOULDER BON BONS— 19
roasted and pickled beetroots, curd, mint oil
CRISPY GOAST CHEESE — 17
tomatoes, candied walnuts, spiced apple puree, basil oil
Mains
FOREST MUSHROOM RISOTTO — 29
wyfe of Bath cheese, sautéed chestnut mushrooms, crispy parsnips, roast squash (V)
GRILLED MARKET FISH, — 38
pickled fennel, toasted almonds, sautéed potatoes, celeriac puree, lemon butter sauce
CLAYTON’S GRILLED FISH AND CHIPS — 35
seasonal vegetables , white wine sauce
Roast
PAN ROASTED ENGLISH FILLET OF BEEF — 47
carrot and garlic puree, red wine sauce
ROASTED COTSWOLD CHICKEN BREAST — 34
celeriac puree, madeira sauce
HONEY ROASTED FREE RANGE DUCK BREAST — 39
celeriac puree, cassis sauce
ALL ROASTS SERVED WITH YORKSHIRE PUDDING, SEASONAL VEGETABLES, ROSEMARY SEASONED ROASTED POTATOES
Side orders
ROSEMARY BUTTERED CARROTS — 8
CAYTON'S TRIPPLE COOKED CHIPS — 8
SELECTION OF SEASONAL VEG — 8
BABY SALAD LEAVES — 8
with House dressing
CORNISH NEW POTATOES — 8
with chives
DAUPHINOISE POTATOES — 8
Puddings
CLAYTON'S LEMON MERINGUE — 14
SPICED STICKY TOFFEE PUDDING — 14
butterscotch sauce and honeycomb ice cream
CARAMEL CHOCOLATE MOUSSE — 14
candied almonds, milk ice cream
SET VANILLA CREAM — 14
warm damson and apple compote, cornflake ice cream
THREE SCOOPS OF ICE CREAM — 9
Honeycomb, Milk Chocolate, Vanilla, milk, cornflake
THREE SCOOPS OF SORBET — 9
Blood Orange, Passion fruit, Lemon, raspberry
Add a shot for 6 of amaretto, frangelico or baileys
AFFOGATO — 9
2 scoops of vanilla ice cream with espresso
Add a shot for 6 of amaretto, frangelico or baileys
SELECTION OF BRITISH CHEESE AND BISCUITS — 16
apple and apple chutney
Bath Soft - soft & creamy, lemony with a hint of mushroom
Oxford Blue - creamy full bodied blue cheese with a deep rich flavour
Wyfe of Bath - succulent, nutty & creamy, semi-hard cheese
Godminster Cheddar - carefully matured, smooth & creamy texture, bold and tangy flavour made in Bruton in the heart of Somerset
Puddings Tipples
BRANDY ALEXANDER — 14
ESPRESSO MARTINI — 14
CHERRY BAKEWELL — 14
CHOCOLATE ORANGE BOULEVARDIER — 14
IRISH COFFEE — 14
KOPKE 10 YEAR OLD TAWNY PORT — 14
CAMES DE RIEUSSEC SAUSTERNES — 14
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