16th March
– 31st May

 First Courses

Burrata salad  28

Green and white asparagus salad  36

Warm Artichokes, garden rocket and Parmesan  33

Cornish lobster with lemon mayonnaise  41

Seared Sardinian tuna with bottarga  35

Main Courses – served with seasonal vegetables

Fillet of Cornish fish with olives, capers and lemon  48

Breast of corn fed chicken filled with wild garlic leaves  47

Rhug Estate lamb loin roasted with mint and shallots  49.5

Scottish beef sirloin roasted with horseradish and chives  50

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart  22

Desserts 

1 ice cream and 1 sorbet – choice of the chef – served with biscuit  16

Plate of gariguette strawberries, brown sugar and crème fraiche  20

Vin d‘orange Zabaglione Cake with spring rhubarb  10

Dark chocolate cheesecake   10