Spring Restaurant

Tortellini of Onion Squash£16.00

with sage butter

Vitello Tonnato£18.00

with green tomatoes, black olives and crispy leeks

Crab with Crème Fraîche£23.00

salmon roe and carta di musica

Stracciatella£19.00

with persimmon, young walnuts, bitter leaves and fennel oil

Tagliolini£25.00

with truffle butter and crème fraîche

Partridge£33.00

with pancetta, lemon relish and ricotta on bruschetta

Sea Bass£35.00

with pickled aubergine, pak choi and beurre blanc

Grilled Lamb£34.00

with borlotti bean gratin, spaghetti squash, chilli and marjoram

Fillet of Beef£36.00

with slow cooked chard, onion rings and summer savoury hollandaise

Monkfish and Clams£34.00

with tomato, saffron and aïoli on bruschetta

Gnudi£29.00

girdles and spinach with ricotta salata

Fern Verrow Leaves£11.00

with young walnuts, buttermilk and honey dressing

Fern Verrow Potatoes£12.00

with black garlic vinaigrette and sour cream

Grilled Red Florence Onions£12.00

with sauce gribiche

Apple, Lemon and Vanilla Tart£9.00

with crème fraîche

Miyagawa Sorbet£9.00

with meringue, jersey cream and candied ginger

Warm Chocolate Cake£9.00

with chestnut cream

Selection of Ice Creams£12.00

Gorgonzola Dolce£10.00

with muscat grapes and grissini

Cashel Blue£12.00

Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam

Apple Prosecco£11.00

Freshly Pressed Apple Juice£5.00

A Plate of San Daniele£12.00

Fritto of Green Tomatoes£9.00

polenta and aioli

Fern Verrow Vegetables£7.00

with carrot yoghurt