Dinner Menu – Week of July 29 – Aug 2

Peas, goat curd & lemon

Tomato, borage, melon & ricotta

New potato, duck egg & garlic scapes

Rye berry, hen of the woods & dandelion

Turbot, mussel, uni & beach herbs

Pickerel, pork, broccoli, smoked tomato

Quail, foie gras & plums

Beef, corn & chanterelles

Lamb, anchovy & runner beans

Summer berry, olive oil & sour cream

Peach, corn & bacon

Isle of Mull cheddar, piccalilli & crackers


Additional courses available upon request