1st September
– 1st November

First Courses

Burrata salad with bitter leaves  25

Soufflé Suissesse  25

Scottish smoked salmon with crème fraiche, capers, toasts  36.5

Cornish lobster salad with lemon mayonnaise  38.5

Main Courses – served with seasonal vegetables

Fillet of Cornish fish with tomato, capers and lemon  45

Rhug Estate chicken with marjoram and wild mushrooms  38.5

Yorkshire grouse with purple figs and pumpkin  46

Loin of Welsh lamb roasted with rosemary and red wine  45

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart  20

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with biscuit  12

Plate of Comice pear, plums and blackberries  18

Apple tarte Tatin with whipped cream  10

Clarke’s classic chocolate and almond cake with crème fraiche  10