Salt baked beetroot with buffalo Mozzarella, wilted red chicory and pickled cherries

Baked artichoke with goats cheese and tapenade

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

Dressed langoustine and crab with avocado salsa, fennel and radish salad

Grilled half lobster from Shell Island with coriander, lime and ginger butter +£7

Parfait of foie gras and chicken livers, onion chutney

Calves’ sweetbreads with potato and olive cake, tartare sauce

 Deep fried courgette flowers with tomato and basil sauce

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

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

Calves’ kidneys with mustard, bacon and sage

Rack of local lamb with Provençal vegetables and kofta

Roast grouse with bread sauce and game chips

Roast turbot with coco beans and Morteau sausage, mustard sauce

Wild bass with laverbread beurre blanc

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

Summer pudding with crème fraîche and sorbet

Chocolate marquise with caramel ice cream

Crème brûlée

Cherry and almond tart

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Three courses: £75

Two courses (including main course): £65

Two starters: £50

Eight-course tasting menu £95

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

Optional service charge: 10%

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

Pea and mint soup

Loch Fyne smoked salmon terrine

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Beef stroganoff with rice pilaff

Fillet of plaice with dill, mustard and shrimps

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Chips, new potatoes, seasonal vegetables, green salad £4

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Cherry soup with cinnamon ice cream

Strawberry and elderflower sorbet

Baron Bigod

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Three courses £25

-

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

Optional service charge: 10%

Summer bean minestrone

-

Dressed langoustine and crab with fennel, avocado and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

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

-

Deep fried stuffed courgette flower, tomato and basil sauce

-

Wild bass with laverbread

-

Goosnargh duck breast and duck faggot, Port and blackcurrant sauce

Rack of local lamb with Provençal vegetables

-

Summer pudding with crème fraîche

Chocolate marquise with caramel ice cream

Crème brûlée

Cherry soup with 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)

-

Wine match £48

-

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

Optional service charge: 10%

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot, buffalo Mozzarella, escarole and picked cherries

Dressed langoustine and crab, avocado salsa, fennel and radish salad

Goujons of plaice with Thai dip

Baked artichoke with goats cheese and tapenade

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

Grilled half Shell Island lobster, coriander, lime and ginger butter +£10

Parfait of foie gras and chicken livers, onion chutney

-

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

Label Anglais chicken, potato pancake, morels, tarragon and cream

Navarin of local lamb with summer beans

Calves’ kidneys with bacon, sage and mustard

Roast turbot with coco beans, Morteau sausage, mustard sauce

Wild bass with laverbread beurre blanc

-

Summer pudding with crème fraîche and sorbet

St Emilion au chocolat with caramel ice cream

 Crème brûlée

Poached mirabelles in brandy with vanilla ice cream

Damson soup with blackberries and cinnamon ice cream

Peach Melba

Poached mirabelles in brandy with vanilla ice cream

Strawberry and elderflower sorbet or blackcurrant sorbet 

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

Watercress soup

Langoustine bisque with croûtons and rouille

Salt baked beetroot with buffalo Mozzarella, wilted red chicory and pickled cherries

Baked artichoke with goats cheese and tapenade

Parfait of foie gras and chicken livers, onion chutney

Smoked salmon terrine with cucumber salad and horseradish cream

Goujons of plaice with Thai dip

Risotto of summer beans and girolles

Grilled half Shell Island lobster with coriander, lime and ginger butter +£10

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Roast sirloin of Welsh black beef with Yorkshire pudding

Roast rare breed middle white pork with shallot and thyme purée

Label Anglais chicken breast, potato pancake with morels and tarragon

Grilled local lamb cutlets with sorrel and mint

Calves’ kidneys, bacon, sage and mustard sauce

Wild bass with laverbread beurre blanc

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

-

St Emilion au chocolat, caramel ice cream

Summer pudding with crème fraîche and sorbet

Crème brûlée

Cherry soup with cinnamon ice cream

Caramel tart

White peach in Champagne, vanilla ice cream

Poached mirabelles in brandy with vanilla ice cream

Cherry soup with cinnamon ice cream

Strawberry and elderflower sorbet  

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

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%

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

Boxford Farm apple juice

Orange and pink grapefruit segments

Compôte of prunes, apricots and figs

Melon and pineapple in season

Seasonal fruits

Selection of cereals, granola and muesli

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order)

Toasted homemade breads, white or wholemeal

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

-

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

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COOKED DISHES

Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and laverbread cake

Loch Fyne smoked salmon and scrambled eggs

Smoked haddock with poached eggs (or without)

Laverbread in an overcoat with smoked salmon or streaky bacon

Plain omelette

Freshly squeezed orange or grapefruit juice

Boxford Farm apple juice

Orange and pink grapefruit segments

Compôte of prunes, apricots and figs

Melon and pineapple in season

Seasonal fruits

Selection of cereals, granola and muesli

Llaeth y Llan Welsh organic yoghurt

Porridge with cream (please order)

Toasted homemade breads, white or wholemeal

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

-

Teas, infusions (please ask for our list)

Nespresso espresso, cappuccino or americano

Illy cafetière coffee

Hot chocolate

Bottled Llanllyr still and sparking water

-

COOKED DISHES: add £11.00

Grilled local dry cured Welsh back bacon, Edwards of Conwy pork sausage, black pudding, grilled vine tomatoes, sautéed Paris mushrooms, fried bread in bacon fat. free-range farm eggs: fried, boiled, poached or scrambled, fried leek and laverbread cake

Loch Fyne smoked salmon and scrambled eggs

Smoked haddock with poached eggs (or without)

Laverbread in an overcoat with smoked salmon or streaky bacon

Omelette