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
Pre-dinner nibbles
MIXED MARINATED OLIVES — 6
SMOKED ALMOMDS — 5
FOCACCIA, extra virgin olive oil & balsamic vinegar, Somerset butter (V) — 8
Starters
ROASTED CHESTNUT, WHITE ONION & THYME SOUP— 12
walnut oil, croutons (V)
PEMBROKESHIRE LITTLE HAVEN CRAB — 22
with lemon, white port crab bisque sauce, pickled pear
PAN ROASTED SCALLOPS — 24
Jerusalem artichoke puree, bath harvest lemon rapeseed oil, apple & apple vinegar, toasted hazelnuts
SLOW COOKED LAMB SHOULDER BON BONS— 18
pickled & roasted beetroots, curd, spiced apple chutney, mint oil
CRISPY GOAST CHEESE — 17
autumn tomatoes, candied walnuts, spiced apple chutney, basil oil
COLD HOT SMOKED SALMON RILLETE — 15
pickled dill cucumber, Vermouth & Chef Clayton's own foraged Pembrokeshire seaweed sauce
Mains
CEP MUSHROOM RISOTTO — 26
wyfe of Bath cheese, chestnut mushrooms, roasted squash, crispy parsnips (V)
GRILLED MARKET FISH, — 36
pickled fennel & sautéed almonds, toasted fregola pasta, celeriac puree, lobster sauce
CLAYTON’S GRILLED FISH AND CHIPS — 29
seasonal veg, white wine sauce
Roast
PAN ROASTED ENGLISH FILLET OF BEEF — 42
carrot and garlic puree, port wine sauce
ROASTED COTSWOLD CHICKEN BREAST — 29
celeriac puree, madeira sauce
HONEY ROASTED FREE RANGE DUCK BREAST — 38
celeriac puree, cassis sauce
ROAST VENISON LOIN — 46
celeriac puree, blackcurrant sauce
ALL ROASTS SERVED WITH YORKSHIRE PUDDING, SEASONAL VEGETABLES, ROSEMARY SEASONED ROASTED POTATOES
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, poached pears in Poire Williams syrup
SET VANILLA CREAM, — 11
warm blackberry and apple puree, fig leaf oil, oat crumble, pistachio ice cream
PASSION FRUIT CREME BRULEE — 12
burnt white chocolate, raspberry sorbet
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
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
Bath Soft - soft & creamy, lemony with a hint of mushroom
SELECTION OF BRITISH CHEESE AND BISCUITS — 16
apple and apple chutney
Bath Soft - soft & creamy, lemony with a hint of mushroom
Bath Cheddar - a truly special cheddar, rich with a deep flavour and a smooth texture
Bath Blue - classic blue veined, ripened ten weeks to give a creamy blue vine taste
Wyfe of Bath - succulent, nutty & creamy, semi-hard cheese
Bath Cheddar - a truly special cheddar, rich with a deep flavour and a smooth texture
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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