November 1st
– March 15th

First Courses

Soup of delica pumpkin, celery and leek with chestnuts and breadstick  12.5

Burrata salad with blood oranges, pomegranate, castelfranco,
landcress and citrus dressing 16

Souffl̩ Suissesse Рwith black truffle, sage cream, landcress and Parmesan. 21

Gravadlax – beetroot and dill-marinated salmon with mustard and honey dressing,
red watercress and rye toasted 25

Dorset crab risotto with shallots, white wine and landcress 28.5

Home made foie gras, onion marmalade, radishes, celery and baguette 28

 

Main Courses

Fillet of Cornish fish roasted with black olive, parsley and caper tapenade,
baked fennel, spinach and herbed fregola  38 +

Fillet of Cornish fish roasted with sauce of Prosecco and dill; steamed romanesco,
carrots, purple sprouting broccoli and ratte potatoes 39 +

Breast of corn fed chicken roasted with rosemary and fresh walnuts;
baked rainbow carrots, Jerusalem artichoke and potato galette 27.5

Rhug Estate lamb loin roasted on the bone with mint, shallots and red wine;
baked root vegetables and cavolo nero  40

 

Cheeses

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

 

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with sweet biscuit or wafer 8

Plate of clementines, dates and fresh walnuts

Rich lemon tart with candied peel and cream

Quince and apple galette with vanilla ice cream

Dark chocolate roulade with chestnuts and cream 

8.5