SPRING

16TH MARCH – 31ST MAY

First Courses

Burrata salad 28

Green and white asparagus salad 36

Warm Artichokes, garden rocket and Parmesan 33

Cornish lobster with lemon mayonnaise 41

Seared Sardinian tuna with bottarga 35

Main Courses – served with seasonal vegetables

Fillet of Cornish fish with olives, capers and lemon 48

Breast of corn fed chicken filled with wild garlic leaves 47

Rhug Estate lamb loin roasted with mint and shallots 49.5

Scottish beef sirloin roasted with horseradish and chives 50

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 gariguette strawberries, brown sugar and crème fraiche 15

Vin d‘orange Zabaglione Cake with spring rhubarb 10

Dark chocolate cheesecake 10

Please note this is a sample menu and should only be used as a guide as ingredients and prices will change throughout the season.