- Cream of broad bean soup with a pea ravioli £4.95
- Wild mushroom and spinach vol au vent with poached duck egg and lentil sauce £5.95
- Parmesan and walnut souffle with a celery and apple salad and walnut dressing £6.75
- Warm green and white aparagus with a truffle sauce and pecorino £6.95

Other starters are available.

- Line caught hake, baked on a chorizo, paprika and potato stew £16.95
- Poached fillet of pike with a warm potato and truffle salad and pike mousse £13.95
- Cutlets of somerset lamb with a globe artichoke barigoule and spinach £16.95
- Tenderloin of saddle back pork with a stroganoff sauce and soused vegetables £15.95
- Roast saddle of farmed rabbit with black olive and potato gnocchi, spinach and creamy rosemary sauce £15.25
- Asparagus pea and savoy cabbage caneloni gratinated with parmesan sauce and a chicory and pear salad £11.50

Other main courses are available.

- Pink grapefruit jelly with passion fruit panna cotta and biscotti £7.25
- Rhubarb poached in mead wine with a strawberry mousse and honey tuile £7.25
- Chocolate truffle tart with citrus fruit and mint salad and clotted cream £7.75
- Apple plate (apple soufflé, calvados sorbet and granny smith jelly) £7.25

Other desserts are available.