Winter
November 1st
– March 15th
First Courses
Soup of delica pumpkin, celery and leek with chestnuts and breadstick  14
Burrata salad with blood oranges, pomegranate, castelfranco,
landcress and citrus dressing 20
Soufflé Suissesse – with black truffle, sage cream, landcress and Parmesan 25
Dorset crab risotto with shallots, white wine and landcress 33
Home made foie gras, onion marmalade, radishes, celery and baguette 31
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Main Courses
Fillet of Cornish fish roasted with sauce of Prosecco and dill; steamed romanesco,
carrots, purple sprouting broccoli and ratte potatoes 45
Breast of corn fed chicken roasted with rosemary and fresh walnuts;
baked rainbow carrots, Jerusalem artichoke and potato galette 34
Rhug Estate deer roasted with orange and pomegranate;
baked root vegetables and cavolo nero  45
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Cheeses
2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 18
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Desserts
1 ice cream and 1 sorbet – choice of the chef – served with sweet biscuit or wafer 10
Plate of clementines, dates and fresh walnuts
Rich lemon tart with candied peel and cream
Dark chocolate roulade with chestnuts and creamÂ
10
Please note this is a sample menu and should only be used as a guide.