For the table: Spiced cashew nuts or Nocellara olives
 or Radishes and sea salt  or Potato crisps 6 or Padron peppers  9

50g Exmoor Caviar Co – Baerii caviar, buckwheat blinis, crème fraiche, chives  125

First Courses

Soup of peas and mint with leeks, chives and seeded breadstick  19

Buffalo mozzarella with nespole, castelfranco and toasted almonds  27

Seared purple artichokes with garden rocket leaves and Parmesan  35

Pappardelle pastawithmorels, salted ricotta and wild garlic leaves  39

Cornish crab, lemon mayonnaise, fennel, watercress and rye toast  41.5

Main Courses

Roasted Icelandic halibut with shallots, capers and lemon;
carrots, agretti, romanesco and new potatoes  46

Free range chicken breast roasted with wild garlic;
spring greens, celeriac and seared polenta  44

Rhug Estate organic lamb loin with mint and shallots;
curly kale, Jerusalem artichoke and herbed barley  49

Grilled Correze veal chop with rosemary and padron peppers;
bitter leaves and roasted potatoes  60

Sides: Hand cut chips or Steamed curly kale  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Gariguette strawberries, brown sugar and crème fraiche  22.5

Hazelnut Linzer Torte, Yorkshire rhubarb and vanilla cream  10

Lemon and almond tart with mango-passion fruit sauce  10

Chocolate mousse tart, salted caramel ice cream and toffee sauce  10

Glass of our first of the season vin d’orange, with 2 Sicilian lemon calissons  20

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  16

Bitter chocolate or Stracciatella or Pistachio ice creams

Yoghurt or Spring rhubarb or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14