A la carte menu
SNAX 4.95 EACH
Maldon sweetcorn and chilli fritters
Potted Morecambe Bay shrimps with sour dough bread sticks
Scotch or soft-boiled quail’s eggs
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RAW
Loch Ryan native oysters no.1’s 3.85 each
Steak tartare 10.75 / 16.50
Mottra Osetra sustainable caviar with buttered toasts 28g 60.00
Marinated Manx queen scallops with ginger and crispy sea lettuce 12.50
Albemarle smoked salmon ‘Hix cure’ with Corrigan’s soda bread 14.75
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STARTERS
Maldon sweetcorn and chive soup with a poached Burford Brown egg 6.95
Dressed Portland crab 16.95
Atlantic prawn cocktail 11.75
Steamed late-season Wye Valley asparagus with hollandaise 14.50
Swinton Estate red legged partridge on Yorkshire toast with bilberries 13.50
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SALADS
Reg Johnson’s crispy duck, pickled damsons and wild herb salad 12.95 / 17.95
Chopped salad with Dorset Blue lobster 19.50 / 31.50 or Indian Rock smoked chicken 14.50 / 19.50
Sutton Farm summer squash, Herefordshire goat’s curd and cobnut salad 8.50
Yorkshire Dale’s wild rabbit, woodland mushroom and smoked bacon salad 12.50
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FISH
Torbay Dover sole chargrilled or pan-fried 42.50
Pan-fried Beesands scallops with Peter Gott’s wild boar bacon and chanterelles 19.50 / 29.50
Brown’s fish and chips with mushy peas 21.50
Poached fillet of St Mary’s Bay sea bass with Sutton Farm artichokes and pumpkin shoots 28.50
Chargrilled Dorset Blue lobster with coastal greens and chips 36.50
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MEAT, GAME AND POULTRY
Ground rib steak burger……with or without 19.95 with lobster 28.00
Somerset Cabrito kid goat curry with steamed basmati rice and crispy shallots 25.50
Roast Pock Stones Estate grouse with bread sauce and rowan jelly 29.50
Reg Johnson’s flamed corn-fed duck with Temperley’s cherries for two 49.50
Game may contain shot
Executive Chef Lee Kebble
STEAKS, CHOPS AND RIBS
Chargrilled Paddock Farm pork chop with Trealy Farm chorizo and sea purslane 21.50
Glenarm Estate fillet steak on the bone 300g 37.50
Glenarm Estate porterhouse steak for two 1kg 80.00
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SIDE DISHES 4.95 EACH
Spinach steamed or creamed
Late-summer greens with cobnuts
Potatoes; buttered Tiptoe Farm, chipped or mashed
Trill Farm garden salad
Roasted Sutton Farm courgettes with chilli and bush basil
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LUNCH TROLLEY
Monday Hay-baked leg of Launceston lamb 19.75
Tuesday Swainson House Farm barn-reared Indian Rock chicken with sage and onion stuffing 19.75
Wednesday Herb-roasted rib of Boccadon Farm veal 29.50
Thursday Honey-glazed leg of Jimmy Butler’s free-range ham 18.75
Friday Fillets of Loch Duart salmon baked in puff pastry 24.75
Saturday Roast Huntsham Farm middle white pork with Bramley apple sauce 22.50
Sunday Roast sirloin of Glenarm Estate beef with Yorkshire pudding 29.50
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DESSERTS
Late-summer fruits with Kingston Black sauce and almond ice cream 8.50
Elderberry buttermilk pudding 7.00
Baked Brogdale Farm plums with cobnuts and lavender ice cream 7.50
Ronnie’s Bramley apple pie 7.25
Peruvian Gold chocolate pudding with bramble cream 7.95
Selection ice creams or sorbets 2.00 per scoop
Norfolk treacle tart with Neal’s Yard Dairy crème fraîche 8.00
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CHEESE AND SAVOURIES
Baked Guernsey Goddess for two 15.00
Keen’s Cheddar with Yorkshire chutney 10.95
Cashel Blue with Hix oyster ale cake 10.95
Devils on horseback 6.50 Welsh rabbit / buck rabbit 6.50 Scotch woodcock 6.25
