16th March
– 31st May

 First Courses

Burrata salad  26

Green and white asparagus salad  35

Warm Artichokes, garden rocket and Parmesan  28

Cornish lobster with lemon mayonnaise  38.5

Seared Sardinian tuna with bottarga  26 

Main Courses – served with seasonal vegetables

Fillet of Cornish fish with olives, capers and lemon  45

Breast of corn fed chicken filled with wild garlic leaves  38.5

Rhug Estate lamb loin roasted with mint and shallots  45

Scottish beef sirloin roasted with horseradish and chives  49.5

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart  20

Desserts 

1 ice cream and 1 sorbet – choice of the chef – served with biscuit  12

Plate of gariguette strawberries, brown sugar and crème fraiche  20

Vin d‘orange Zabaglione Cake with spring rhubarb  10

Dark chocolate cheesecake   10