Summer
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
Soufflé Suissesse – with 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 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 red wine;
 Cheeses
2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 15
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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
9.5
Please note this is a sample menu and should only be used as a guide.