LUNCH

_ SNACKS TO START _Garden Radishes, Cultured Butter, Sea Salt

6

Crisp Pork Crackling with Apple & Mustard

6

Fried Zucchini with Ricotta & Chilli

8

_ FIRST _Sweet Corn Soup, Queen Scallop Parfait, Pickled Chili, Basil Oil

12

Roasted & Raw Zucchini Salad, Sovereign Farms Tomato, Tarragon, Walnut Crumble

15

Heirloom Tomatoes from Sovereign Farms, Grilled Apricots, Smoked Comfort Cream, Black Pepper & Basil Vinaigrette

16

_ SECOND _ Beer Battered Pickerel & Chips, Triple Cooked Fries, Tartar Sauce, Celeriac Remoulade, Watercress Salad

22

BBQ Chicken Sandwich, Applewood Smoked Chicken, Bread from De La Terre, Coleslaw & Pickles

21

The Burger, Cumbrae Farms Beef, Monforte Cheddar, Green Tomato Relish, Garlic Aioli, Triple Cooked Fries 24

STONE OVEN PIZZASOur Neapolitan-style pizzas are baked in a cast stone oven,

imported from Italy, at a temperature of 800F. This very intense,cooking process results in a crust that is slightly charred, yet

deliciously soft and chewy.

Tomato, Fior di Latte, Basil 15

Ndjua Sausage, Tomato, Arugula, Nosey Goat 22

Summer Squash, Charred Tomato, Smoked Bacon, Rosemary 18

_ SIDES _Hand-Cut Fries with Garlic Aioli

6

Charred Zucchini with Garlic & Mint

8

Heirloom Greens from Tree & Twig

5 July 24 2015