Spring
16th March
– 31st May
 First Courses
Soup of green asparagus and spinach with celery, olive oil and breadstick 12.5
Burrata salad with favs beans, landcress, escarole and lemon dressing. 16
Risotto of new season peas, shallots, Parmesan, Prosecco and chervil. 22
Soufflé Suissesse – with sage cream, pea leaves and Parmesan. 17.5
Scottish smoked salmon, white asparagus, lambs lettuce, lemon and chive dressing 25
Home made foie gras, onion marmalade, radishes, celery and baguette 28
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Main Courses
Fillet of Cornish fish with sauce of Prosecco and chives;
steamed spring vegetables and jersey royals 39 +
Fillet of Cornish fish with parsley, caper and lemon salsa verde;
baked fennel, spinach and Umbrian lentils 38 +
Breast of corn fed chicken filled with wild garlic leaves;
roasted carrot, potato galette and spring greens 27.5
Rhug Estate lamb loin roasted on the bone with mint and red wine glaze;
green asparagus, peas and curly kale 40
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 Cheeses
2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 15
DessertsÂ
1 ice cream and 1 sorbet – choice of the chef – served with sweet biscuit or wafer 8.5
Plate of gariguette strawberries, brown sugar and crème fraiche 16
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Vin ‘orange Zabaglione Cake with spring rhubarb
Yoghurt panna cotta with strawberries and palmier
Lemon meringue tart – individual – with candied peel
Dark chocolate cheesecake
9.5
Please note this is a sample menu and should only be used as a guide.
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