November 1st
– March 15th

First Courses

Burrata salad with winter leaves  28

Soufflé Suissesse  31.5

Smoked Scottish salmon and beetroot-marinated gravadlax  38

Cornish crab with lemon mayonnaise, puntarelle and toasts  39.5

Main Courses – served with seasonal vegetables

Fillet of Cornish fish roasted with sauce of Prosecco and dill  47

Sardinian tuna char grilled with capers, olives and herbs  47

Breast of corn fed chicken roasted with rosemary and fresh walnuts  41.5

Rhug Estate deer roasted with orange and pomegranate  46

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart  22

Desserts

1 ice cream and 1 sorbet – choice of the chef – served with biscuit  16

Plate of clementines, dates and fresh walnuts  19.5

Rich lemon tart with candied peel and cream  10

Mont Blanc with chestnut cream and chocolate sauce  10