Homemade Soup of the day served with accompanying garnish
Layers of rich Puff Pastry topped with creamy Goats Cheese and a Bell Pepper Chutney edged with a Balsamic Reduction
Potted duo of Salmon scented with Mace and Lemon then topped with a Dill Butter served with toasted Sour Dough
Spiced breast of Pigeon on a Rocket Salad with roasted Butternut Squash finished with a cooling Yoghurt Dressing
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Slow roasted Belly of Pork rolled then pan fried presented with savoury White Pudding and a wholegrain Mustard Sauce
Roasted Rump of Lamb served pink resting on a casserole of Haricot Beans and smoked Bacon edged with a White Wine Jus
Pheasant braised in Dry Cider and Button Mushrooms flavoured with Thyme and Garlic and served on a Sweet Potato Puree
Oven baked Halibut supreme sauced with a Velouté studded with Crayfish Tails finished with browned Oyster Mushrooms
A savoury Loaf of Chestnuts Cranberries and Spinach wrapped in Golden Parsnip and finished with a Sage and Tomato Sauce
Oven roasted Fillet of Beef topped with a savoury Stilton Crust presented with Caramelised Shallots and a Port Wine Sauce
(£3.50 Supplement)
~All served with Fresh Market Vegetables and Potatoes~
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A rich Cheesecake of Dark Chocolate finished with a layer of Crème Fraiche flavoured with Amaretto and a Raspberry Coulis
Compote of baked Plums and Blackberries served hot topped with a Crumble Disc and finished with an Anglaise Sauce
A smooth Iced Parfait flavoured with Sweet Cinnamon and spiked with Brandy served with a Poached Pear Sauce and Cherry Biscotti
A plated Cheese selection with Mature Cheddar, Pant Ysgawn Goats Cheese, Perl Las Blue Caerphilly and Llangloffan Red
served with salted Walnuts and Homemade Crackers
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Freshly ground Coffee served with Petit Fours
