1st June
– 31st August

First Courses

Burrata, Vesuvius tomato, basil  28

Soufflé Suissesse  31.5

Scottish smoked salmon with Cornish crab salad  36.5

Scotch beef ‘carpaccio’ with summer truffle  30

Main Courses – served with seasonal vegetables

Fillet of Cornish fish with summer herbs  47.5

Breast of corn fed chicken roasted with marjoram and red peppers  46

Lancashire duck breast roasted with thyme and red wine  48

Loin of Correze veal loin roasted with shallots and spinach  53.5

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart  22

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with biscuit  16

Plate of nectarine and strawberries  18

Peche Melba – poached peach, vanilla ice cream and raspberry sauce  10

Dark chocolate mousse tart with cherries and cream  10