Starters

• 7.50 Aspragus and lovage soup

• 14.00 Fried courgette flower

  with buffalo mozzarella & fregola salsa

• 9.75 Heritage beetroot salad

  with honey baked goat's cheese & pine nuts

• 12.50 Sautéed lamb sweetbreads

  with peas, shoots and mint

• 12.75 Steamed Portwood farm asparagus

  hot with hollandaise or cold with vinaigrette

• 16.50 Scallops in the half shell

  with chilli & coriander

• 10.75 Atlantic prawn salad

  with fennel & avocado