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starters |
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soupe du jour (V) |
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Pressed terrine of ham hock, chicken and smoked bacon with green tomato chutney |
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Cured salmon carpaccio with mix leaves salad and grapefruit salad |
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Ballotine of smoked mackerel with watter cress and apple salad |
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Gratinated goat cheese with apple and celeriac remoulade (V) |
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mains |
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Braised shoulder of Welsh lamb, potato and parsnip puree, rosemary scented jus |
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Honey glazed belly of pork with savoy cabbage and fondant potatoes, thyme jus |
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Pan fried fillet of bream with olive oil potato puree and Bourguignon sauce |
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Roasted trout fillet with fennel choucroute and vermouth cream |
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Mediterranean vegetable and goat cheese studel with smoked paprika and tomato sauce (V) |
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desserts |
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Hazelnut and muscavado tart with honey comb ice cream |
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Raspberry cheesecake with lemon posset |
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Warm cherry chocolate brownie with white chocolate mousse |
1 Course |
£10.50 |
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vanilla crème brulee with short bread biscuits |
2 Courses |
£13.50 |
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Selection of Welsh and continental cheese and biscuits with grape chutney |
3 Courses |
£16.50 |
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| new potatoes |
medium cut chips |
green vegetables selection |
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£2.75 each |
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| buttered mash |
mustard mash |
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£2.75 each |
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| mixed leaves salad |
small caesar salad |
rocket & parmesan salad |
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£2.95 each |
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A 10% service charge will apply to parties of 6 or more. |
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