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

Salad of grilled aubergine and avocado

Goujons of plaice with Thai dip

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Nuggets of Welsh black beef, green peppercorn sauce

Smoked haddock fish cake, langoustine sauce

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Jersey Royals, chips, green salad,

seasonal vegetables, gratin dauphinois £4

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Eton Mess

Tiramisù

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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.

Gazpacho

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Dressed crab and 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 scallops, cauliflower purée, pancetta, caper and raisin dressing

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Deep fried stuffed courgette flower with tomato and basil sauce

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Wild bass with laverbread

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Goosnargh duck breast and duck faggot, confit potato, Port and cassis sauce

Rack of new season’s spring local lamb and slow cooked breast with vignole of artichokes, peas, broad beans and mint

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Chocolate mousse, whisky caramel and hazelnut

Cherry soup with cinnamon ice cream

Peach Melba sundae

Elderflower and gooseberry trifle

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

-

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

Watercress soup

Langoustine bisque with rouille and croûtons

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pickled cherries

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

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£10

Grilled Cardigan Bay lobster, ginger, lime and coriander butter +£10

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Tagliatelle with broad beans, bacon and mustard

Salmon fishcake with sorrel sauce

Deep fried stuffed courgette flowers with tomato and basil sauce

Calves’ sweetbreads, borlotti beans, morels, tarragon cream 

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 Roast sirloin of Welsh Black beef with Yorkshire pudding

Roast shoulder of Huntsham Court Farm middle white pork with apple sauce

and shallot and thyme purée

Duck confit with duck faggot, hispi cabbage and cassis sauce

Rump of local lamb with baked aubergine and pesto

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

Fillet of plaice with pea mash, chive beurre blanc

Roast turbot, coco beans, Morteau sausage and mustard sauce +£7

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 Chocolate mousse, whisky caramel

Pear sablé, Poire William sabayon, blueberry sauce

Elderflower and gooseberry trifle

Peach Melba sundae

Eton mess

Almond and cherry tart

Nougat glacé, raspberries and pistachio

Rum and raisin ice cream with honeycomb

Cinnamon or vanilla ice cream

Strawberry or whimberry 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%

Watercress soup

Langoustine bisque with rouille and croûtons

Salad of salt baked beetroot, buffalo Mozzarella, wilted radicchio and pickled cherries

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

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

Grilled Cardigan Bay lobster, ginger, lime and coriander butter +£7

Parfait of foie gras and chicken livers, onion chutney

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Tagliatelle with broad beans, bacon and mustard

Deep fried stuffed courgette flowers with tomato and basil sauce

-

Fillet or rib eye of aged Welsh Black beef au poivre +£10
(served with a choice of chips, gratin dauphinois, green salad or seasonal vegetables)

Duck confit with faggot and confit potato, cassis sauce

Roast fillet of Welsh black beef tail with shallot and thyme purée

Rump of spring lamb with baked aubergine and pesto

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

Roast plaice, pea mash, chive butter sauce

Roast turbot, coco beans, Morteau sausage and mustard sauce +£7

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Chocolate mousse, whiskey caramel, vanilla ice cream

Devil’s Bridge rum baba, Ivy House crème Chantilly, vanilla ice cream

Gooseberry and elderflower trifle

Peach Melba sundae

Cherry soup with cinnamon ice cream

Eton mess

Whimberry crème brulèe

Cherry and almond tart, crème fraiche

Pear sablé, poire william sabayon, blueberry compote

Rum and raisin ice cream with honeycomb

Strawberry or whimberry 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.

DURRUS
Smooth, silky, earthy washed-rind cheese made by Jeffa Gill in the Sheep’s Head peninsula in County Cork, Ireland. Unpasteurised cow’s milk, traditional rennet.

CORWYDD CAERPHILLY
Distinct flavours run through this cheese. Its springy, citric, lactic center is oozy, mushroomy under the rind, with musty earthiness in the rind itself. Made by Todd Trethowan near Lampeter in Mid Wales. Unpasteurised cow’s milk, traditional rennet.

STICHELTON
Cool and buttery with underling nutty toasty notes with a spicy element in the blue mould. Made by Joe Schneider at Collingthwaite Farm, Welbeck Estate, Nottinghamshire. Unpasteurised organic cow’s milk, traditional rennet.

BARON BIGOD
A raw milk cheese made with traditional rennet by Johnie and Dulcie Crickmore in Bungay, Suffolk. The milk comes from their own herd of Montbelliard cows and the cheese is inspired by Brie de Meaux.

SINODUN HILL
A lactic goat’s pyramid with a light, almost-whipped texture. It is made by a young couple, Rachel Yarrow and Fraser Norton, at the Nettlebed Estate in Oxfordshire. Unpasteurised goat’s milk, vegetarian coagulant.

WIGMORE
Succulent, soft cheese with a pleasant musty flavour made by Anne and Andy Wigmore at Riseley, Berkshire. Unpasteurised sheep’s milk, vegetarian rennet.

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Pink grapefruit segments or orange segments or both

Compôte of prunes, apricots and figs

Seasonal soft fruits

with Llaeth y Llan Welsh organic yoghurt

Special K, Corn Flakes, Weetabix 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

Croissants or pain au chocolat

Toasted homemade breads, white, wholemeal or sourdough

Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, laverbread cake, 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