|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|||||||||
 |
|
|
Sample menus MENU A Three course menu at £26.95, 2 courses at £23.50 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 salad with toasted hazelnuts on a berry compot. 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. Mediterranean seafood soup. Roast parsnip soup. Scallops thermidor or with lemon and saffron. Smoked salmon platter.
MAIN COURSES
Pan-fried trio of wild wood pigeon, duck and pheasant breasts served on black pudding and apple compote with a rich forest fruit game jus. 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 orange and honey red curry sauce. Monkfish wrapped in pancetta 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.
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 £20.00 "All In" Economy Menu (Available Mon-Fri 4.30pm onwards and Saturday between 4.30pm - 7.00pm) TO START
Melon and compote of fruit. 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
|
||
 |
||
Contact | Sample Menu | Wine List | Functions | Restaurant | Home
