Autumn
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
Please note this is a sample menu and should only be used as a guide.