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| MENUS |
| Starters |
| Broccoli & Perl Las soup (V) |
| Cured Loch Duart salmon, cucumber & pink grapefruit salad |
| Smoked ham hock terrine & piccalilli |
| Beetroot, feta cheese, apple & hazelnut salad (V) |
| Crispy truffle & herb polenta, violet artichoke & parmesan salad (V) |
| Mains |
| Pan fried Welsh calf’s liver, buttered potato puree, red wine shallot & parsley jus |
| Free range Goosnargh “coq au vin “, fondant potato & green beans |
| Pan fried fillet of sea bream, Alsace potato salad & beetroot tartare |
| Pan fried rainbow trout, Borlotti bean & tomato ragout, rocket salad |
| Cauliflower & Perl Las risotto, cauliflower tempura (V) |
| Desserts |
| Delice au chocolat, hazelnut praline, tia maria chantilly |
| Cognac soaked sultana crème brulee & shortbread biscuit |
| Rhubarb & blood orange trifle |
| Warm banana bread, caramel & spiced poached banana, coconut sorbet |
| Selection of welsh and continental cheese and biscuits with house chutney |
| Side Orders |
| new potatoes - medium cut chips - mash potato £3.00 each |
| mixed leaf salad - rocket & shallot salad - mixed green vegetables £3.00 each |
| A 10% service charge will apply to parties of 6 or more |
| Two courses: £16.95 Three courses: £19.95 |