Shellfish tagliatelle
with wild garlic |
Roast Turbot with lime hollandaise and asparagus |
Cinnamon biscuit of
rhubarb and apple with
elderflower custard |
Smoked Chicken
and Celeriac soup |
Seabass with ratatouille,
Olive oil mash and Oregano sauce |
Apricot and ginger parfait
with pistachio praline |
Warm salad of Monkfish, Carmarthen ham
and mushrooms |
Chargrilled ribeye of Welsh
Black Beef with Oxtail sauce |
Chocolate Trio |
Seared breast of Pigeon
with bubble and squeak |
Rosemary kebab of mountain Lamb with minted couscous |
Barabrith and butter pudding
with Welsh whisky ice cream |
Grilled Goat’s cheese on chargrilled vegetable salad |
Breast of Guineafowl with mango and celeriac; lime leaf sauce |
Gratin of pears with
pinenut ice cream |
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Appetiser and three courses £42.50 - Sunday lunch £18.50 |
