Starters
SNAX 4.95 EACH
Crudités with wild chervil mayonnaise
Choux buns with kiln-roasted salmon and crème fraîche
Scotch or soft-boiled quail’s eggs
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STARTERS
Spring herb and Charlotte potato soup with Neal’s Yard Dairy crème fraîche 6.95
Albemarle smoked salmon ‘Hix cure’ with Corrigan’s soda bread 14.75
Dressed Portland crab 16.95
Atlantic prawn cocktail 11.75
Steamed Wye Valley asparagus with hollandaise 150g 14.50
Lymington gull’s eggs with celery salt and mayonnaise 7.50 each
Inked spelt with Looe Bay squid and sea purslane 9.75
Fruits of the sea for two 25.00 or with a whole lobster 50.00
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RAW
Cumbrae rock oysters 2.75 each
Marinated St Mary’s Bay sea bass with chilli and cucumber 16.50
Steak tartare 10.75 / 16.50
Manx queen scallops with ginger and crispy ramsons 12.50
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SALADS
Reg Johnson’s crispy duck, water mint and radish salad 12.95 / 17.95
Chopped salad with Dorset Blue lobster 19.50 / 31.50 or Indian Rock chicken and Burford Brown egg 14.50 / 19.50
Launceston spring lamb, Holly Farm quinoa and pea shoot salad 19.50
