November 1st
– March 15th

First Courses

Soup of green asparagus and spinach with celery, olive oil and breadstick 12.5

Burrata salad with favs beans, landcress, escarole and lemon dressing. 16

Risotto of new season peas, shallots, Parmesan, Prosecco and chervil. 22

Souffl̩ Suissesse Рwith sage cream, pea leaves and Parmesan. 17.5

Scottish smoked salmon, white asparagus, lambs lettuce, lemon-chive dressing 25

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

 

Main Courses

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

Fillet of Cornish fish with parsley, caper and lemon salsa verde;
 baked fennel, spinach and Umbrian lentils 38 +

Breast of corn fed chicken filled with wild garlic leaves;
roasted carrot, potato galette and spring greens 27.5

Rhug Estate lamb loin roasted on the bone with mint and red wine glaze;
green asparagus, peas and curly kale 40

 

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 gariguette strawberries, brown sugar and creme fraiche 16

 

Vin ‘orange Zabaglione Cake with spring rhubarb

Yoghurt panna cotta with strawberries and palmier

Lemon meringue tartlet – individual – with candied peel

Dark chocolate cheesecake

8.5