SUNDAY LUNCH
SERVED FROM 12 -3PM
CK BLOODY MARY — 16
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
GOOD TIDINGS - 14
Vodka, Rum, Cointreau, all spice, cranberry
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, hazelnuts
SLOW COOKED LAMB SHOULDER BON BONS— 18
roasted butternut squash, curd, mint oil
CRISPY GOAST CHEESE — 17
roasted and pickled beetroot, candied walnuts, cranberry puree, basil oil
SALMON RILLETE — 18
rouille mayonnaise, pickled cucumber, poppy seed crackers
Mains
CEP MUSHROOM RISOTTO — 26
wyfe of Bath cheese, chestnut mushrooms, roasted squash, crispy parsnips (V)
GRILLED MARKET FISH, — 37
pickled fennel & sautéed almonds, toasted fregola pasta, celeriac puree, lobster sauce
CLAYTON’S GRILLED FISH AND CHIPS — 32
seasonal veg, white wine sauce
Roast
PAN ROASTED ENGLISH FILLET OF BEEF — 45
carrot and garlic puree, port wine sauce
ROASTED COTSWOLD CHICKEN BREAST — 32
celeriac puree, madeira sauce
HONEY ROASTED FREE RANGE DUCK BREAST — 39
celeriac puree, cassis sauce
ROAST VENISON LOIN — 46
celeriac puree, blackcurrant sauce
ROAST WILTSHIRE PORK BELLY — 36
apple puree, madeira sauce
ALL ROASTS SERVED WITH YORKSHIRE PUDDING, SEASONAL VEGETABLES, ROSEMARY SEASONED ROASTED POTATOES
Side orders
ROSEMARY BUTTERED CARROTS — 6
CAYTON'S TRIPPLE COOKED CHIPS — 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
candied almonds, salted caramel ice cream, poached pears in Poire Williams syrup
SET VANILLA CREAM, — 11
blackberry and apple puree, oat crumble, hazelnut 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
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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