Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio

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

Parfait of foie gras and chicken livers, onion chutney

Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad

Leek and autumn truffle risotto

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Griddled scallops, cauliflower purèe, pancetta, caper and raisin dressing

-

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, cider and apple sauce

Loin of local lamb with spiced aubergine, kofta and black olives

Roast grouse with bread sauce and game chips

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

Roast turbot with coco beans and Morteau sausage, grain mustard sauce

Wild bass with laverbread beurre blanc, spinach, ratte potatoes

-

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

Chocolate marquise, caramel ice cream

Rum baba, Ivy House crème Chantilly, vanilla ice cream

Prune and almond tart

Pear and praline Paris Brest

Pannacotta with pomegranate and grappa

Marinated mirabelles in brandy with vanilla ice cream

Plum soup with blackberries and cinnamon ice cream

Rum and raisin ice cream

Peach or blackberry sorbet 

-

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.

​Zampone with lentils

Smoked haddock fish cake, langoustine sauce

-

Breast of chicken, potato pancake, morels and tarragon

Fillet of plaice with champ, chive beurre blanc

-

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

-

Prune and almond 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%

Pumpkin soup

-

Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio

-

Dressed langoustine with fennel, avocado and radish salad

-

Parfait of foie gras and chicken livers, onion chutney

-

Griddled scallop with cauliflower purée, caper and raisin dressing

-

Wild bass with laverbread

-

Goosnargh duck breast and duck faggot, Cider and apple sauce

Rack of local lamb with spiced aubergine and black olives

-

Chocolate marquise

Plum soup with cinnamon ice cream

Pannacotta with pomegranate and grappa

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)

-

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

Optional service charge: 10%

Pumpkin soup

Langoustine bisque with croûtons and rouille

Salt baked beetroot with Westcombe Ricotta, pomegranate and wilted radicchio

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

Parfait of foie gras and chicken livers, onion chutney

Calves’ sweetbreads with bubble and squeak, tartare sauce, dandelion salad

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

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

-

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

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

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

Braised shoulder of local lamb Moroccan Style with couscous and harissa sauce

Roast turbot with coco beans, Morteau sausage, mustard sauce

Wild bass with laverbread butter sauce +£7

-

Chocolate marquise, caramel ice cream

Rum baba, Ivy House crème Chantilly, vanilla ice cream

Prune and almond tart

Pear and praline Paris Brest

Pannacotta with pomegranate and grappa

Marinated mirabelles in brandy with vanilla ice cream

Plum soup with blackberries and cinnamon ice cream

Rum and raisin ice cream

Peach, blackberry or strawberry and elderflower 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

Pumpkin soup

Bisque of langoustine with croûtons and rouille

Salt baked beetroot with Westcombe Ricotta, wilted radicchio and pomegranates  

Parfait of foie gras and chicken livers, onion chutney

Loch Fyne smoked salmon terrine, cucumber salad and horseradish cream

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

Calves’ sweetbreads with bubble and squeak, tartare sauce

-

Roast sirloin of Welsh Black beef with Yorkshire pudding

Slow roast of Huntsham middle white pork shoulder, shallot purée, apple sauce

Duck confit with duck faggot, zampone and lentils

Braised shoulder of local lamb Moroccan style, kofta, couscous and harissa sauce

Roast turbot with coco beans and Morteau sausage, grain mustard sauce

-

Chocolate marquise, caramel ice cream

Rum baba, Ivy house crème Chantilly, vanilla ice cream

Prune and almond tart

Pear and praline Paris Brest

Pannacotta with pomegranate and grappa

Marinated mirabelles in brandy with vanilla ice cream

Plum soup with blackberries and cinnamon ice cream

Peach, strawberry or blackberry 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

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

-

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

-

Loch Fyne smoked salmon and scrambled eggs

Smoked haddock with poached eggs

Laverbread in an overcoat with smoked salmon, or streaky bacon

Plain omelette

-

Please be understanding if certain items are not available

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