A La Carte Menu

Menu

Confit Loch Duart salmon

honey and soy vinaigrette, compressed cucumber, wasabi yoghurt, salmon jelly

Pan fried Lyme Bay scallops

red pepper purée, confit lemon, Exmoor caviar, chorizo foam

Terrine of duck liver

poached rhubarb, candied hazelnut, rhubarb and lemongrass jelly

***

Cornish turbot

Jerusalem artichoke, morels, truffle and chive butter sauce

Roasted pigeon

celeriac and truffle purée, Wye Valley asparagus, braised onion, Madeira and truffle jus

New season Powderham Estate lamb

wild garlic, braised boulangère potato, balsamic glazed onion, lamb tapenade jus

***

Green apple

vanilla foam, Granny Smith sorbet

Jivara chocolate mousse

cardamom vanilla bavarois, passion fruit gel, vanilla passion fruit parfait

Yorkshire rhubarb soufflé

rhubarb sorbet

***

Selection of British cheeses

quince jelly

and to be enjoyed as an additional course 25.00 pounds

***

Coffee and Petit Fours

Please note that this is a sample menu.

Prices per person – a discretionary service charge of 12.5% will be added to all food and beverages. Please note, this is a sample menu and is subject to change depending on seasonality.