Sunday 9 April
STARTERS
CORN-FED CHICKEN AND HAM HOCK TERRINE
celeriac remoulade, apple tarte tatin
SOUTH WEST CRAB SALAD
spring vegetables, lemon verbena & basil dressing
BURRATA RAVIOLI
wild garlic butter, confit tomatoes, Wye Valley asparagus (v)
MAIN COURSES
ROAST SADDLE OF LAMB
goose fat potatoes, glazed parsnips, seasonal vegetables, rosemary jus
HALIBUT
saffron potatoes, Cornish clam & mussel sauce, wilted spinach, tenderstem, samphire
RISOTTO PRIMAVERA
truffled Sharpham brie, toasted hazelnuts (v)
DESSERTS
MALT CHOCOLATE PARFAIT
miso mousse, chocolate gelée, calamansi sorbet
SHARROW BAY STICKY TOFFEE PUDDING
vanilla ice cream, butterscotch sauce
BAKED EGG CUSTARD TART
forced rhubarb, hazelnut & oat streusel, yoghurt & mace sorbet
£52.50 for three courses
There is a discretionary 12.5% service charge added to your bill
