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 TOMATILLO & VINE TOMATO SOUP— 12
fig leaf oil, croutons(V)
PEMBROKESHIRE LITTLE HAVEN CRAB — 19
with lemon, white port crab bisque sauce, pickled pear
PAN ROASTED DEVON SCALLOPS — 24
toasted hazelnut & almond romesco, pea shoots
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
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 — 28
celeriac puree, madeira sauce
HONEY ROASTED FREE RANGE DUCK BREAST — 38
celeriac puree, cassis sauce
ROAST SOMERSET LAMB RUMP — 39
carrot & garlic puree, red wine sauce
ALL ROASTS SERVED WITH YORKSHIRE PUDDING, SEASONAL VEGETABLES, ROSEMARY SEASONED ROASTED POTATOES
Clayton's Specials
GRILLED CORNSIH LEMON SOLE — 42
crushed minted new potatoes, hips cabbage with toasted hazelnuts & almonds, chive veloute
ROASTED COTSWOLD CHICKEN BREAST — 28
salad leaves, tomatoes, dill cucumber, 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, poached pears in Poire Williams syrup
SET VANILLA CREAM, — 11
warm blackberry and apple puree, fig leaf oil, oat crumble, pistachio 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