Sample Menu

For the Table: Spiced cashew nuts or Green Italian olives
or Padron peppers or Radishes, sea salt and butter   ~ 4.5

For 2 to share: 50g Exmoor caviar, blinis, crème fraiche and chives ~110

First Courses

Soup of peas and fennel with chives and onion seed breadstick  8.5

Burrata salad with peaches and pistachio nuts,
castelfranco, landcress and balsamic dressing  12.5

Soufflé Suissesse – Gruyere soufflé with sage, Parmesan and landcress  11.5

Warm white asparagus with balsamic vinaigrette and chives  17

Dorset lobster salad with lemon mayonnaise, avocado and Italian cucumber, Sardinian  tomatoes and watercress leaves  20

Home made foie gras, onion marmalade, celery, radishes and baguette  18

Main Courses

Scottish monkfish roasted with datterini tomatoes and marjoram,
grilled courgette, baked fennel, corno pepper, leaf spinach and herbed fregola  27.5

Corn fed chicken breast filled and roasted with tarragon,
Tropea onions, summer greens and herbed lentils  26.5

Rhug Estate rib of beef, horseradish cream and Yorkshire pudding; roasted rainbow carrots, potatoes and landcress leaves  32

Sides
Bitter leaves with balsamic dressing or  Steamed leaf spinach
or Hand cut chips 4.5

Cheeses and Desserts

Mrs Kirkham’s Lancashire, cow and St Tola, goat from County Clare with
Berkswell, sheep from West Midlands, chutney, celery and oatmeal biscuits  13.5

Glass of Balfour sparkling wine with a chocolate truffle,
home made calisson and pistachio macaron 15

Bowl of Spanish cherries over ice 12

Selection of ice creams or sorbets – 2 scoops with shortbread

Affogato – 2 scoops of vanilla ice cream with espresso

Yogurt sorbet with spiced pineapple, mango, passion fruit and langue de chat

Vin d’orange zabaglione cake with English strawberries

‘Floating Island’ with Yorkshire rhubarb and pistachio nuts

Baked apricot and bitter almond crumble with orange blossom cream

Dark chocolate tartlet with hazelnuts, cherries and crème fraiche

8.5 each