Note, this menu changes daily. Call 01490 440264 after 10.30am on the day for the exact dishes.

Tagliatelle with broad beans, bacon and mustard

Smoked haddock fish cake, langoustine sauce

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Breast of chicken, potato pancake, morels and tarragon

Fillet of plaice with champ, chive beurre blanc

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Chips, Jersey Royals, seasonal vegetables, green salad £4

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Eton mess

Rum and raisin ice cream with honeycomb

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Three courses £25

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Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

Optional service charge: 10%

Note, the latest order order time for this menu is 8.00pm.

Wild garlic soup

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Salad of asparagus, buffalo Mozzarella, Wirral rocket and Parmesan

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Dressed langoustine with fennel, avocado and radish salad

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Parfait of foie gras and chicken livers, onion chutney

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Griddled scallop with cauliflower purée, caper and raisin dressing

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Wild bass with laverbread

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Goosnargh duck breast and duck faggot, Cider and apple sauce

Rack of new seasons spring local lamb with vignole of artichokes, peas, broad beans and mint

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Chocolate marquise

Rum baba, Ivy House crème chantilly, vanilla ice cream

Pear and praline Paris Brest

Pannacotta with raspberries 

Cherry soup and cinnamon ice cream

Selection of four British farmhouse cheese from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £15 supplement, perfect for sharing)

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Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.50

Optional service charge: 10%

Canapés

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Pumpkin soup

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Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

or

Dressed langoustine with fennel, avocado and radish salad +£7

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Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£7

or

Gratin of mussels with saffron, tomato and leeks

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Hake with laverbread beurre blanc

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Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi

or

Goosnargh duck breast and duck faggot, cider and apple sauce

or

Fillet of Welsh Black beef, braised ox cheek, shallot and thyme purée

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Chocolate mousse, hazelnut praline and Whisky caramel

Pannacotta with pomegranates and grappa

Yorkshire rhubarb and Champagne trifle

Tiramisù

Orange cake with blood orange and rose ice cream

Selection of four British farmhouse cheeses from Neal’s Yard Dairy
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

Canapés and Champagne

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Potato and cep soup

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Dressed crab and langoustine with avocado, fennel and radish

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Parfait of foie gras and duck livers, onion chutney

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Griddled scallops with cauliflower purée, bacon, caper and raisin dressing

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John Dory with dill and mustard sauce, pickled cucumber

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Goosnargh duck breast and duck faggot, cider and apple sauce

or

Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi

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Chocolate mousse, hazelnut praline and Whisky caramel

Orange cake, blood orange salad and rose ice cream

Tiramisù

Pannacotta with pomegranates and grappa

Selection of four British farmhouse cheese from Neal’s Yard Dairy 
(or as a tasting of seven cheeses before or after pudding £12 supplement, perfect for sharing)

-

Coffee, teas and infusions with petits fours

Wild garlic soup

Fish soup with rouille and croûtons

Salad of Wye Valley asparagus, buffalo Mozzarella, Wirral rocket and Parmesan

Dressed langoustine and crab with avocado salsa, fennel and radish salad +£7

Parfait of foie gras and chicken livers, onion chutney

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£7

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 Roast Sirloin of Welsh Black beef with Yorkshire pudding

Goosnargh duck confit and duck faggot, confit potato, cider and apple sauce

Navarin of new season’s local lamb with spring vegetables

Calves’ kidneys with bacon, pomme purée, rosemary and anchovy butter

Wild sewin with sorrel sauce

Wild bass with laverbread beurre blanc, spinach, Jersey Royals +£7

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Chocolate marquise, caramel ice cream

Rum baba, Ivy House crème chantilly, vanilla ice cream

Pear and praline Paris Brest

Pannacotta with raspberries 

Cherry soup and cinnamon ice cream

Rum and raisin ice cream with honeycomb

Strawberry sorbet 

Selection of four Neal’s Yard Dairy farmhouse cheeses

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Two courses: £38,  Three courses: £45

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.50

Optional service charge: 10%

Wild garlic soup

Fish soup with rouille and croûtons

Salad of Wye Valley asparagus, buffalo Mozzarella, Wirral rocket and Parmesan

Dressed langoustine and crab with avocado salsa, fennel and radish salad +£7

Parfait of foie gras and chicken livers, onion chutney

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£7

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Fillet or rib eye of aged Welsh Black beef au poivre+£7
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Goosnargh duck confit and duck faggot, confit potato, cider and apple sauce

Navarin of new season’s local lamb with spring vegetables

Calves’ kidneys with bacon, pomme purée, rosemary and anchovy butter

Wild sewin with sorrel sauce

Wild bass with laverbread beurre blanc, spinach, Jersey Royals +£7

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Chocolate marquise, caramel ice cream

Rum baba, Ivy House crème chantilly, vanilla ice cream

Pear and praline Paris Brest

Pannacotta with raspberries

Cherry soup and cinnamon ice cream

Rum and raisin ice cream with honeycomb

Strawberry sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Two courses £38 three courses £45 two starters £26

Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6.50

From Neal’s Yard Dairy

CHEDDAR, KEEN’S
Classic traditional west country Cheddar made by the Keen family at Moorhays near Wincanton in Somerset. Unpasteurised Cow’s Milk, Traditional Rennet.

SPARKENHOE RED LEICESTER
The flavours are rich, nutty, sweet, wholesome and milky. Complex and intriguing flavour but at the same time smooth and balanced. The texture is moist but chewy and firm. Made by David and Jo Clarke at Sparkenhoe Farm near Upton Leicestershire. Unpasteurised cows milk, Traditional animal rennet.

WATERLOO
Rich, soft cheese made from the Guernsey cows by Anne and Andy Wigmore at Riseley, Buckinghamshire. Unpasteurised Cow’s milk, Vegetable Renne.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Risely, Buckinghamshire. Unpasteurised Sheep’s Milk, Vegetarian Rennet.

ST JAMES
Salty and meaty-sometimes even reminiscent of smoked ham. Crumbly with a moist breakdown. Made by Martin Gott at Holker Farm dairy, Cumbria. Unparssteurised sheeps milk, Traditional Rennet

ST JUDE
Made by Julie Cheyney in Alton Hampshire. Soft and milky and gentle, with a silky texture. Upasteurised cow’s milk with traditional animal rennet.

STAWLEY
Dense and smooth texture with a nutty, creamy breakdown and floral, honeyed and lactic. Made by Caroline and Will Atkinson at Stawley, near Wellington, Somerset. Unpasteurised goats milk with Traditional Animal Rennet.

CORWYDD CAERPHILLY
Three distinct flavours run through this cheese-its springy, citric, latctic center,oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised Cows Milk, Traditional Animal Rennet.

BEENLEIGH BLUE
A slightly crumbly blue sheeps cheese made by Robin Congdon at Sharpham Barton, Ashprington, Devon.  Unpasteurised Sheep’s Milk, Vegetarian Rennet.

Freshly squeezed orange or grapefruit juice

Pink grapefruit segments or orange segments or both

Compôte of prunes, apricots and figs

Seasonal fruits, soft fruits with Llaeth y Llan Welsh organic yoghurt

Charentais melon

Special K, Corn Flakes, Wheetabix or Muesli

Homemade granola

Full or skimmed Welsh milk

Porridge with cream

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano
Illy cafetière coffee
Hot chocolate

Bottled Llanllyr still and sparking water

Croissants

Toasted homemade breads, white or wholemeal

Homemade jams, lavender honey, lemon curd and Ludlow Food Centre marmalade

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Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, free-range farm eggs: fried, boiled, poached or scrambled

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Loch Fyne smoked salmon and scrambled eggs

Smoked haddock with poached eggs

Laverbread in an overcoat with smoked salmon, or streaky bacon

Plain omelette

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Please be understanding if certain items are not available