Smoked salmon and halibut terazzo;
horseradish cream |
Chargrilled fillet of wild brill, parsnip puree, beurre rouge |
Cinnamon biscuit of
rhubarb and apple with
elderflower custard |
Smoked chicken
and celeriac soup |
Line caught local seabass with ratatouille,
olive oil mash and oregano sauce |
Apricot and ginger parfait
with pistachio praline |
Warm salad of local 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 Welsh 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 |
|
------------------------------ |
|
Appetiser and three courses £42.50 - Sunday lunch £18.50 |
