16th March
– 31st May

 First Courses

Soup of green asparagus and spinach with celery, olive oil and breadstick 14

Burrata salad with favs beans, landcress, escarole and lemon dressing 20

Souffl̩ Suissesse Рwith sage cream, pea leaves and Parmesan 25

Scottish smoked salmon, white asparagus, lambs lettuce, lemon and chive dressing 31.5

Home made foie gras, onion marmalade, radishes, celery and baguette 33

 

Main Courses

Fillet of Cornish fish with sauce of Prosecco and chives;
steamed spring vegetables and jersey royals 45

Breast of corn fed chicken filled with wild garlic leaves;
roasted carrot, potato galette and spring greens 34

Rhug Estate lamb loin roasted on the bone with mint and red wine glaze;
green asparagus, peas and curly kale 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 gariguette strawberries, brown sugar and crème fraiche 16

Vin ‘orange Zabaglione Cake with spring rhubarb

Yoghurt panna cotta with strawberries and palmier

Dark chocolate cheesecake

10