Brunch

SNAX 4.95 EACH
Breaded Dublin Bay prawns with chilli mayonnaise
Scotch or soft-boiled quail’s eggs
Moon’s Green cured meats with sourdough bread sticks

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STARTERS
Spring vegetable and Sharpham Estate spelt broth 6.95
Albemarle smoked salmon ‘Hix cure’ with Corrigan’s soda bread 14.75 with scrambled Burford Brown eggs 15.50
Loch Ryan native oyster No 2’s 3.25 each
Dressed Portland crab 16.95
Atlantic prawn cocktail 11.75
Steamed Wye Valley asparagus with hollandaise 150g 14.50
Marinated St Mary’s Bay sea bass with chilli and coriander 16.50
Steak tartare 10.75 / 16.50

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SALA.DS
Chopped salad with Dorset Blue lobster 19.50 / 31.50 or Indian Rock chicken 14.50 / 19.50
Reg Johnson’s crispy duck, land cress and New Forest cherry salad 12.95 / 17.95
Launceston spring lamb, shaved Wye Valley asparagus and wild pea shoot salad 19.50
Spring vegetable salad with whipped goat’s curd and primrose flowers 9.25

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ON TOAST
Whipped chicken livers with Yorkshire chutney 6.95
Buck rabbit 6.50
St Ive’s Bay mackerel with rhubarb 8.95

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CLARENCE COURT EGGS
Eggs Benedict, Albemarle or Florentine 10.00 / 14.00
Baked Cornish goose egg with Trealy Farm chorizo and ramsons 7.50
Omelette Arnold Bennett 14.75

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MEAT
Grilled Moyallon liver and bacon 25.00
Herb-roasted rump of Launceston lamb with spring vegetables and few flowering leeks 26.95
Roast breast and leg of Reg Johnson’s Indian rock chicken with rape broccoli and chorizo 24.00
Launceston lamb Barnsley chop with bubble ‘n’ squeak 24.50
Ground rib steak burger…..with or without 19.95
Glenarm Estate fillet steak on the bone 300g 37.50

FISH
Isle of Gigha halibut on the bone 280g chargrilled or steamed 37.50
Pan-fried Beesands scallops with wild fennel and blood orange 19.50 / 29.95
Brown’s fish and chips with mushy peas 21.50
Kedgeree 14.95

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SIDE DISHES 4.95 EACH

Spinach steamed or creamed
Portobello mushrooms with ramsons
Buttered Heritage carrots with wild chervil
Lettuce heart and wild herb salad
Potatoes; Mayan Gold, chipped, mashed or croquettes
Steamed Hillfarm rape broccoli
 

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LUNCH TROLLEY
Monday Hay-baked leg of Cornish 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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SET MENU
2 COURSES – 27.50 3 COURSES – 32.50

Launceston lamb, spring vegetable and Sharpham Estate spelt broth
Hill Farm rape broccoli and Portland crab salad with chopped Burford Brown eggs
Whipped beets with Neal’s Yard Dairy goat’s curd and walnuts
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Pan-fried whole Newlyn megrim sole with sea aster and Morecambe Bay shrimps
Aberdeenshire hanger steak and wild watercress salad with scrumpy-fried garlic shoots
Trolley available at lunch
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Ronnie’s Bramley apple pie
King of Yorkshire rhubarb trifle
Waterloo with Yorkshire chutney