1st September
– 1st November

First Courses

Soup of vine tomatoes, celery, fennel with sweet corn, olive oil and breadstick 12.5

Burrata with Comice pear, pomegranate, fresh walnuts and watercress. 16

Souffl̩ Suissesse Рwith toasted cobnuts, sage cream, landcress and Parmesan 17

Scottish smoked salmon with pea leaves, creme fraiche, capers and rye toasts 25

Cornish lobster salad with Vesuvius tomato, avocado,
Cornish leaves and lemon mayonnaise  31.5

Home made foie gras, onion marmalade, radishes, celery and baguette  28

Yorkshire grouse salad, cippolini onions, beetroot, purple fig,
pumpkin and balsamic dressing 32

 

Main Courses

Fillet of Cornish fish roasted with relish of datterini tomatoes, basil;
baked fennel, spinach and coco blanc beans 38.5

Fillet of Cornish fish roasted with sauce of Champagne and tarragon;
steamed vegetables and ratte potatoes 39+

Breast of corn fed chicken roasted with marjoram;
wild mushrooms, sweetcorn and curly kale 27.5

Loin of Rhug Estate fallow deer roasted with rosemary, raisins and pinenuts;
baked beetroot, cavolo nero and herbed organic spelt 40

Correze veal loin roasted with lemon, sage and fried padron peppers;
 baked root vegetables and shallots with bitter leaf salad 45

 

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 15

 

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with sweet biscuit or wafer 8

Plate of Comice pear, plums and blackberries 16

 

Spiced apple, raisin and cinnamon strudel with whipped cream 

Rich lemon tart with candied peel and cream

Mont Blanc – soft meringue with chestnuts and chocolate sauce 

9.5