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

Souffl̩ Suissesse Рwith 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

 

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

 

Cheeses

2 British or Irish cheeses, oatmeal biscuits, chutney and celery heart 18

 

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 cream 

10