First Courses
Chilled soup – EITHER peas, celery and spinach with chives and herbed breadstick
OR Vine tomato, cucumber and basil and herbed breadstick  8.5

Salad of heritage tomatoes with purple basil and Westcombe Park ricotta  12-14

Burrata salad with pale aubergine caponata, heritage tomatoes,
basil, toasted pinenuts and landcress  12-14

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

Scottish smoked salmon and Devon crab with pea leaves,
peas, shaved fennel, crab dressing and seeded rye toasts  22-24

Salad of Scottish lobster with lemon mayonnaise, avocado and mayonnaise POA

Main Courses

Fillet of Scottish/Cornish fish roasted with tomato, basil and black olive relish;
fresh borlotti beans, fennel and steamed leaf spinach  30-32

Scottish/ Cornish fish roasted with sauce of Prosecco, chervil and chives,
summer vegetables, samphire and pot of Jersey Royals   30-32

Breast of corn fed chicken filled and roasted with marjoram,
green and yellow beans, grilled courgettes and marinated red peppers   27.5

Slow baked leg of Lancashire duck with apricots, sage and red wine,
baked beetroot, carrots and salad of bitter leaves  29

Rhug Estate organic lamb loin roasted with mint and balsamic vinegar;
steamed baby potatoes, summer cabbage, fava beans and peas  32

 Cheeses

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

Desserts – all 8.5…

Selection of ice creams and sorbets with biscuits

Plate of strawberries, peaches and raspberries

‘Floating Island’ – with summer berries, pistachio nuts and vanilla cream

Summer trifle with berries and pistachio nuts

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

Soft meringue, vanilla ice cream, strawberries and strawberry sauce

Baked nectarine OR Victoria plum brioche tart with cinnamon cream

Lemon curd cheesecake with candied peel

Dark chocolate mousse tart OR roulade with cherries and soured cream