1st June
– 31st August

First Courses

Chilled soup of courgette and spinach with chives,
Clarke’s olive oil and breadstick (may be served hot if preferred) 14

Burrata with Vesuvius tomato, basil, toasted pine nuts and balsamic dressing 20

Souffl̩ Suissesse Рwith sage cream, watercress and Parmesan 25

Scottish smoked salmon with Cornish crab, pea leaves, peas,
lemon mayonnaise and rye toasts 36.5

Scotch beef ‘carpaccio’ with summer truffle, salad leaves and lemon dressing 29.5

Main Courses

Fillet of Cornish fish with sauce of Prosecco and chives;
steamed spring vegetables samphire and Jersey Royals 45

Breast of corn fed chicken roasted with marjoram and marinated red peppers;
steamed yellow and green beans 34

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 18

 

Desserts

1 ice cream & 1 sorbet – choice of the chef – served with sweet biscuit or wafer 10

Plate of peach, strawberries and raspberries 16

Floating Island with summer berries and pistachio nuts

Peche Melba – poached peach, vanilla ice cream and raspberry sauce

Dark chocolate mousse tart with cherries and cream

10