Lunch Menu - Subject to change
First Course
Slow roasted Heirloom tomato fine tart with creamed goat’s cheese, black olives and pesto
“rhubarb’s” house baked breads and unsalted butter
Main Course
Sustainable halibut fillet, Cornish crab, crushed Jersey Royals, baby summer vegetables and champagne velouté
Vegetarian alternative (pre-ordered)
Summer squash and zucchini gratin, baby summer vegetables and champagne velouté
Pudding
Scottish raspberry meringue with lemon curd, raspberry powder and frosted rose petals
“rhubarb’s” petits fours
Menu subject to change