Dinner 
Aperitif fruity Prosecco 6.50

• a spoonful of lightly poached rhubarb, Prosecco

Cornish asparagus with softly poached egg or citrus butter 7
Artichoke soup with truffle oil 5
Start Bay scallops grilled with hazelnut and coriander butter 9
Wild mushroom pappardelle 7 / 13
Chargrilled halloumi with roasted red pepper and chickpea salsa 7 / 11
Mussels cooked with white wine, shallots, garlic and thyme 7 / 13

Spring lamb cutlets stuffed with Parma ham, Parmesan and herb butter 15
Whole rough dressed Start Bay crab 16
aubergine, Tallegio and tomato bake with Tomato and onion salad 13 
Simple sirloin with black pepper and chive butter 14
Oven roasted fillet of sea bass with basil mash 18

Pecorino plate- three ages or Pecorino cheese with Stokeley farm honey 6
Sharpham cheese plate 6
Orange and chocolate mousse 5
Crème caramel with cinnamon, cardamom and vanilla 5
Whitehouse pavlova- a sticky meringue with double cream and a lightly poached pear 5

Sticky Vin Santo del Chianti, Falchini, Tuscany, Italy 2001 75ml glass 5.85
Digestif Baileys ice a shot of espresso 6.50