Starters
Scallops
celeriac puree - smoked salmon – capers
Parfait
chicken liver – madeira jelly – fig and apple chutney – toasted brioche
Smoked Trout
beetroot and potato salad – horseradish – crème fraiche
Crab
sweetcorn soup – crab – chicken – kafia lime
Goats Cheese
pickled walnut – port poached pear salad
Main Courses
Turbot
braised oxtail – cockles – lemon oil
Lamb
fondant potato – shallot and thyme puree – tomato fondue – tapenade jus
Venison
Gingerbread crust – port wine shallots – almond potato – bitter chocolate sauce
Chicken
corn fed chicken – broad beans – peas morels – lemon balm
Beef
fillet – spinach – wild mushrooms – truffle pomme puree – port sauce
Vegetarian
dishes created on request
Side Ordersspinach – mash – chips – mixed leaf salad
Desserts
Coffee
glazed coffee tart – expresso ice cream – walnut sauce
Chocolate
chocolate fondant – banana beignets – peanut butter ice cream
Vanilla
vanilla crème brulee – passion fruit and banana sorbet – coconut and butterscotch sauce
Almond
panna cotta – vanilla poached pear – tonka bean ice cream
Cheese
Welsh Artisan Cheese by selection
fig and beetroot chutney – raisin and walnut bread
Coffee and Petit Fours £3.50
£30.00 per person