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

Cæsar salad with Mozzarella

Game terrine with pickled damsons

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Smoked haddock fish cakes with langoustine sauce

Breast of chicken, potato pancake, wild mushrooms and tarragon

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Ratte new potatoes, chips, green salad, seasonal vegetables, gratin dauphinois £4

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Summer fruit sorbet

Pecan tart

Selection of four Neal’s Yard Dairy farmhouse cheeses

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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, this menu is for the whole table and must be booked in advance. Latest order order time for this menu is 8.00pm.

Watercress soup

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Wye Valley asparagus with St George mushrooms, tarragon butter and buffalo Mozzarella  

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Dressed crab and langoustine with fennel, avocado and radish salad

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Robert Carrier’s herb terrine with onion chutney

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

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Wild bass with laverbread

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New season’s rack of local lamb with vignole of peas, broad beans, artichoke and mint

or

Goosnargh duck breast and faggot, confit potato, cider and apples

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Chocolate cheesecake

Yorkshire rhubarb and Champagne trifle

Pannacotta with strawberries

Raspberry and almond tart

Blood orange or rhubarb sorbet 

Selection of ice creams: vanilla or caramel

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)

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Coffee, teas and infusions with petits fours

Asparagus soup

Langoustine bisque with rouille and croûtons

Dressed crab and langoustine mayonnaise, avocado salsa, fennel salad +£9

Griddled scallops with cauliflower purée, pancetta, caper and raisin dressing +£9

Calves’ liver, bacon and foie gras terrine with onion chutney and celeriac rémoulade

Loch Fyne smoked salmon terrine with cucumber salad, horseradish cream

Wye Valley asparagus with balsamic dressing and Parmesan

Piedmontese pepper with buffalo Mozzarella, rocket and Parmesan

Tagliatelle with broad beans, mustard and bacon

Lambs’ sweetbreads with white asparagus, peas and mint

Spinach and Westcombe ricotta pancakes

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Roast sirloin of dry-aged Welsh Black beef with Yorkshire pudding

Goosnargh duck confit with zampone and hispi cabbage, parsley root purée

Roast middle white pork from Huntsham farm

with apple sauce and shallot and thyme purée

Rack and slow cooked breast of new season’s local lamb with aubergine and pesto

Roast halibut with pea mash, dill and mustard sauce

Grilled wild bass with Jersey Royals, monk’s beards and laverbread butter sauce +£9

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Rhubarb and blood orange crumble with custard

Stracciatella affogato

Rum and raisin ice cream with honey combe

Pannacotta with British new seasons strawberries

Poached peaches in Champagne with vanilla ice cream

Chocolate cheesecake with caramel ice cream

Raspberry and almond tart with raspberry sorbet

Platinum Jubilee trifle

Vanilla or caramel ice creams

Blood orange, strawberry or rhubarb sorbet

Selection of four Neal’s Yard Dairy farmhouse cheeses

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Two courses: £45,  Three courses: £50

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 pomegranate

Dressed langoustine with avocado salsa, fennel and radish salad +£9

Griddled scallops, cauliflower purée, pancetta, caper and raisin dressing +£9

Pembroke lobster grilled coriander, lime and ginger butter +£9

Parfait of duck livers and foie gras with onion chutney

Smoked haddock fish cake with langoustine sauce

Deep fried stuffed courgette flowers with tomato and basil sauce

Risotto of leeks and autumn truffles

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

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

Braised local lamb Moroccan style, couscous and harissa

Duck confit, duck faggot, confit potato, hispi cabbage, cider and apple sauce

Calves’ kidneys with mustard sauce, bacon and sage

Braised venison with port and orange, creamed polenta

Wild bass with laverbread butter sauce

Roast plaice with coco beans, Morteau sausage, grain mustard sauce

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Chocolate mousse, whisky caramel, hazelnut, milk ice cream

Pecan tart with crème fraiche and honeycomb ice cream

‘Devils Bridge’ rum baba, crème Chantilly, vanilla ice cream

Plum soup with blackberries and cinnamon ice cream

Whimberry crème brûlèe

Lime and chocolate cheesecake, chocolate sorbet

Rum and raisin ice cream with honeycomb

Whimberry, strawberry or summer berries   

Selection of ice creams - vanilla, cinnamon, honeycomb or Earl Grey

Selection of four Neal’s Yard Dairy farmhouse cheeses

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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 with Llaeth y Llan Welsh organic yoghurt

A mix of strawberries, blueberries and raspberries

Melon

Special K, Corn Flakes, Weetabix, Muesli or homemade granola
Full or skimmed Welsh milk

Porridge with cream

Croissants

Toasted homemade breads, white, wholemeal or sourdough

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Grilled local dry cured Welsh back bacon, rare breed pork sausage, black pudding, leek and 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

Avocado on sourdough toast and poached eggs

Buttermilk pancakes with blueberries and yogurt

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Please be understanding if certain items are not available