Starters
- Heritage tomato & burata with basil cress, rose geranium dressing
- Dartmouth crab, marinated fennel, lemon & buckler sorrel
- Marinated heirloom carrots, fennel pollen, jersey cows curd & heather honey
- Potted Salt Beef with land cress, rye toast & hand made piccalilli
- Seared beef, wild rocket, spinach, with pomegranate & balsamic
- Baby leek & English sweet pea tart, red chard with burnt lime dressing
- Cru smoked salmon, pickled fennel, with beetroot & horseradish puree
Main Course
- Porchetta, slow cooked stuffed loin of pork, crispy thyme potatoes, salsa verde & balsamic dressed rocket
- Crispy roasted duck, confit garlic mash, peas, broad beans, lettuce & mint
- Haddock, scallop, squid & mussel stew with marinated fennel, white beans, chorizo, capers in a roasted tomato & pimenton broth
- Wild herb risotto with Berkswell cheese
- Lamb fillet with summer squash puree, fine green beans, sunflower seeds, honey & mint
- Roasted cod loin with lemon potatoes, spinach, sea beets, chervil butter
- Treacle cured organic Dexter beef, truffle dauphinoise, braised banana shallots, watercress
Desserts
- Rhubarb, ginger & blood orange fool with orange shortbread
- Chocolate mousse with honeycomb & salted caramel pistachios
- Lavendar & Honey crème brulee
- Chocolate & Raspberry Pavlova
- Apple, rhubarb, pistachio, oat granola crumble with yoghurt ice cream
- Lemon Polenta Cake with figs & mascarpone