Our New Dinner Summer Menu - 4 Courses, £39.

Tempura of Sicilian courgette flowers, vinaigrette of wood roasted sweet peppers and almonds.
Scottish crab, vinaigrette of Charentais melon, salad of wild sea herbs, brown crab meat on toast.
Slow cooked spring Welsh lamb, crushed English peas, fricassée of girolles.
Cheesecake scented with rosewater and vanilla, raspberries.