First Courses
Soup of the day with spring vegetables and herbs and breadstick  9

Burrata with salad of fava beans, asparagus, landcress, escarole and lemon  12-14

Risotto of new season peas, Parmesan, Prosecco and chervil  16.5

Souffle Suissesse – warm Gruyere soufflé with sage cream, landcress & Parmesan  11.5

Warm white and green asparagus with chive Hollandaise and lemon  20-22

Scottish smoked salmon, avocado and crème fraîche with lamb’s lettuce,
lemon and seeded rye wafers  14.5-15.5

Devon crab salad with green and white asparagus, lemon and crab mayonnaise  24

Home made foie gras with onion marmalade, baked baguette and radishes 18.5

 

Main Courses
Fillet of Cornish fish (depending on market) roasted with sauce of Prosecco and chervil; steamed spring vegetables and pot of Jersey Royals  29.5-32

Roasted Scottish fish (depending on market) with black olives, capers and lemon, steamed leaf spinach, baked Florence fennel herbed Umbrian lentils  29.5-32

Breast of corn fed chicken filled and roasted with thyme and wild garlic,
baked Jerusalem artichoke, steamed spring greens and potato galette  26.5

Breast of Lancashire duck roasted with sage, orange and pinenuts,
baked golden and red beetroot, carrots and spring greens  29

Loin of Correze veal filled and roasted with rosemary, raisins and spinach
with roasted potatoes  34

 

 Cheeses

British Isles cheeses with oatmeal biscuits, chutney and celery heart  13.5

Desserts 

Choice of 2 ice creams and sorbets with biscuits

Plate of gariguette strawberries with brown sugar and crème fraîche

Zabaglione Cake with fruits

Spring rhubarb trifle with crème Anglaise and pistachio nuts

Soft vanilla meringue with cranberries and blood oranges

Yoghurt panna cotta with pineapple, mango, passion fruit and coconut

Lemon curd cheesecake with candied lemon peel

Warm dark chocolate pudding with soured cream and chocolate shavings

…All 8.5