Sample menus

These are sample menus. Elements change daily to reflect the availability of fresh local produce.
If you have special dietary requirements it is helpful to be notified in advance so that we can meet your needs.
 

MENU A

Three course menu at £28.50, 2 courses at £24.50 and

one course (main only) £18.95.

(Available 7 days a week from 4.30pm onwards)

TO START

Spicy Thai style salad of pan-fried beef with chillies, sweet soy and coriander on

marinated bean sprouts.

Grilled goats cheese served on a brown bread crouton topped with caramelised red onion and a pesto crust.

Cream garlic mushrooms served with dressed salad leaves and a slice of our crusty

 home-baked bread.

A luxurious salad of cold poached salmon and fresh shrimps finished with pink mayonnaise.

Ham hock terrine with fresh leaves and cranberry dressing.

Creamy smoked fish chowder.

A platter of fine smoked salmon with a dill mustard dressing.

Vietnamese hot and sour fish cakes served on a pickled cucumber salad.

Local mussels served in a creamy white wine, garlic and herb sauce.

MAIN COURSES

Welsh best end of lamb with a rosemary and redcurrant jus.

Fillet of beef topped with melting St. Agur served with a whisky

 peppercorn sauce.  (£2.50 supplement)

 Pan-fried Gressingham duck breast served with a sweet Thai plum sauce.

Chicken peri peri style - pan fried chicken breast served with a cream chilli, lemon and garlic sauce and wedge of lemon.

Sun dried tomato risotto with mushrooms and asparagus.

Monkfish wrapped in Parma hame on a creamy sundried tomato and herb rissotto.

Baked hake and crab served with a rich thermidor sauce. Grilled halibut served on a lemon and saffron sauce.

Grilled sea bass with garlic butter and prawns.

Seared scallops with a lemon and saffron sauce.

Halibut with a lemon and saffron sauce.

Griddled tuna and swordfish with a lime butter sauce.

Medley of game; pheasant and duck served on a rich forest fruit jus.

All main courses served with either a selection of fresh vegetables or French fries.

DESSERTS

Crème brulee flavoured with Madagascan vanilla pods and accompanied by a

tropical fruit salad.

Italian double chocolate torte served warm with vanilla ice cream.

 Creamy mascarpone cheesecake finished with fresh strawberries and strawberry coulis.

Traditional hot toffee pudding with butterscotch sauce and our vanilla ice cream. A soft centred meringue gateau with a forest fruits cream filling.

A trio of sorbets: lemon, blackcurrant and mango.

A tasting selection of specialist Welsh cheeses selected for us by Blas ar Fwyd.

Service charge is not included and left to guest’s discretion.

MENU B

£21.00 "All In" Economy Menu

(Available Mon-Fri 4.30pm onwards and Saturday between 4.30pm - 7.00pm)

TO START

Melon and blackcurrant coulis.

Chicken liver parfait.

Soup of the day.

(All of the above served with our crusty home-baked bread)

MAIN COURSES

Pan fried chicken breast with a red curry Thai sauce.

Sirloin steak served with a whisky peppercorn sauce.

Sea bass and minted peas.

(All of the above served with either a portion of French fries or a selection of vegetables)

DESSERTS

Selection of sorbets.

Chocolate brownie served with creme Anglaise and vanilla ice cream.

Pavlova

And to finish - a cup of freshly brewed filter coffee