Salad of salt baked beetroot, wilted radicchio and buffalo Mozzarella

Bresaola of Welsh black beef with rocket and Parmesan

Calves’ sweetbreads with bubble and squeak, tartar sauce

Grilled red mullet with aubergine purée, chilli and garlic oil

Risotto of leeks with summer truffles

Grilled lobster with ginger, coriander and lime butter

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

Dressed langoustine and crab with avocado, fennel and radish salad

Parfait of foie gras and chicken livers, onion chutney

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Fillet or ribeye 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

Rack of local lamb with Provencal vegetables

Veal chop with morels and tarragon

Roast young grouse with bread sauce and game chips

Calves’ kidney with mustard sauce, pancetta and sage

Roast turbot with coco beans, dill and 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

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Stracciatella affogata

Poached pear in red wine with Stilton ice cream and walnuts

Caramel, cinnamon or vanilla ice creams

Summer fruit sorbet   

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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.

Gazpacho

Loch Fyn smoked salmon terrine with cucumber salad and horseradish cream

-

Navarin of local lamb with summer vegetables

Baked cod with herb crust, chive beurre blanc

-

Blackcurrant tart

Rum and raisin ice cream with honeycomb

-

Three courses £25

-

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

Optional service charge: 10%

Gazpacho

-

Dressed langoustine 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

-

Risotto of leeks and summer truffles

-

Wild bass with laverbread beurre blanc

-

Goosnargh duck breast and duck faggot, Port and blackcurrant sauce

Rack of local lamb with Provencal vegetables

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry 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, wilted radicchio and buffalo Mozzarella

Bresaola of Welsh black beef with rocket and Parmesan

Calves’ sweetbreads with bubble and squeak, tartar sauce

Grilled red mullet with aubergine purée, chilli and garlic oil

Risotto of leeks with summer truffles

Parfait of foie gras and chicken livers, onion chutney

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

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

-

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

Veal chop with morels and tarragon +£7

Duck confit with hispi cabbage and Morteau sausage, Port and blackcurrants

Rack and slow cooked breast of local lamb with Provencal vegetables

Roast young grouse with bread sauce and game chips

Calves’ kidney with mustard sauce, pancetta and sage

Roast turbot with coco beans, dill and mustard sauce

Wild bass with laverbread beurre blanc

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Stracciatella affogata

Poached pear in red wine with stilton ice cream and walnuts

Caramel, cinnamon or vanilla ice creams

Summer fruit 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

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot, wilted radicchio and buffalo Mozzarella

Calves’ sweetbreads with bubble and squeak, tartar sauce

Grilled red mullet with aubergine purée, chilli and garlic oil

Risotto of leeks with summer truffles

Parfait of foie gras and chicken livers, onion chutney

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

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

-

Roast sirloin of Welsh black beef with Yorkshire pudding

Roast loin of pork with shallot and thyme purée

Navarin of local lamb with spring vegetables and Jersey Royals

Calves’ kidneys with mustard, bacon and sage

Duck confit with hispi cabbage, Morteau sausage, Port and blackcurrants

Roast turbot with coco beans, dill and mustard sauce

Wild bass with laverbread beurre blanc

-

Summer pudding with crème fraiche

Chocolate marquise with caramel ice cream

Whimberry crème brûlée

Cherry soup with cinnamon ice cream

Stracciatella affogata

Poached pear in red wine with stilton ice cream and walnuts

Caramel, cinnamon or vanilla ice creams

Summer fruit 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

-

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