1st June
– 31st August

First Courses

Chilled soup of courgette and spinach with chives,
soured cream and breadstick (may be served hot if preferred) 12.5

Burrata with Vesuvius tomato, basil, toasted pine nuts and balsamic dressing 16

Souffl̩ Suissesse Рwith sage cream, watercress and Parmesan 17

Scottish smoked salmon with Cornish crab, pea leaves, peas,
crab dressing and rye toasts 31.5

Scotch beef ‘carpaccio’ with summer truffle, salad leaves and lemon dressing 36

Main Courses

Fillet of Cornish fish roasted with black olive and grilled courgette relish;
baked fennel, spinach and fresh borlotti beans 38+

Fillet of Cornish fish with sauce of Prosecco and chives;
steamed spring vegetables samphire and jersey royals 39 +

Breast of corn fed chicken roasted with marjoram and marinated red peppers;
steamed yellow and green beans 27.5

Slow baked leg of Aylesbury duck with apricots, sage and re wine;
baked beetroot, carrots and bitter leaf salad. 30

 Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 15

Desserts

1 ice cream & 1 sorbet – choice of the chef – served with sweet biscuit or wafer 8.5

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

8.5