1st September
– 1st November

First Courses

Daily changing soup with sweet corn, olive oil and breadstick 14

Burrata with purple figs, fresh walnuts and watercress 20

Souffl̩ Suissesse Рwith toasted cobnuts, sage cream, landcress and Parmesan 25

Scottish smoked salmon with pea leaves, crème fraiche, capers and rye toasts 31

Cornish lobster salad with Vesuvius tomato, avocado,
Cornish leaves and lemon mayonnaise  35.5

Home made foie gras, onion marmalade, radishes, celery and baguette  31

Main Courses

Fillet of Cornish fish roasted with sauce of Champagne and tarragon;
steamed vegetables and ratte potatoes 45

Breast of corn fed chicken roasted with marjoram;
wild mushrooms, sweetcorn and curly kale 34

Loin of Rhug Estate fallow deer roasted with rosemary, raisins and pinenuts;
baked beetroot, cavolo nero and herbed organic spelt 45 

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 18

 

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with sweet biscuit or wafer 10

Plate of Comice pear, plums and blackberries 16

 

Rich lemon tart with candied peel and cream

Mont Blanc – soft meringue with chestnuts and chocolate sauce 

10