Salad of salt baked beetroot, Westcombe Ricotta, wilted radicchio and pomegranate

Dressed langoustine with avocado salsa, fennel and radish salad

Parfait of duck livers and foie gras with onion chutney

Pembroke lobster grilled with coriander, lime and ginger butter

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

Deep fried stuffed courgette flowers with tomato and basil sauce

Risotto of leeks and autumn truffles

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

Calves’ sweetbreads with morels, borlotti beans and tarragon

-

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)

Saddle of local lamb with black olive, spiced aubergine, kofta and Datterini tomatoes

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

Fillet of venison with goat’s cheese gnocchi, port and juniper sauce

Calves’ kidneys with mustard sauce, bacon and sage

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

John Dory, leek mash, langoustine sauce and artichokes

Wild bass with laverbread beurre blanc

-

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 mousse, whisky caramel, milk ice cream, hazelnut

Plum soup with blackberries and cinnamon ice cream

Pecan tart, honeycomb ice cream, crème fraiche

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

Crème brûlée, whimberry sorbet

Lime cheesecake, chocolate sorbet

Rum and raisin ice cream with honeycomb

Selection of ice creams; cinnamon, vanilla, earl grey or honeycomb

Whimberry, summer berry or strawberry sorbet 

-

Three courses: £75

Two courses (including main course): £65

Two starters: £50

Eight-course tasting menu £95 (for the whole table)

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.

Cæsar salad with Mozzarella

Game terrine with pickled damsons

-

Smoked haddock fish cakes with langoustine sauce

Breast of chicken, potato pancake, wild mushrooms and tarragon

-

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

-

Summer fruit sorbet

Pecan tart

Selection of four Neal’s Yard Dairy farmhouse cheeses

-

Three courses £25

-

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.

Pumpkin soup

-

Dressed langoustine with fennel, avocado and radish salad

-

Parfait of duck livers and foie gras with onion chutney

-

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

-

Deep fried stuffed courgette flower, tomato and basil sauce

-

Wild bass with laverbread beurre blanc

-

Saddle of local lamb with black olive, spiced aubergine and kofta, Datterini tomatoes

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

-

Chocolate mousse, whisky caramel, hazelnut

Plum soup with blackberries and cinnamon ice cream

Crème brûlèe with whimberry sorbet

‘Devils Bridge’ rum baba, crème Chantilly, vanilla 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)

-

For the whole table only

-

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

-

 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

-

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

-

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 rouille and croûtons

Salad of salt baked beetroot, Westcombe Ricotta, wilted radicchio and pomegranate

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

Leek risotto with autumn truffles

Loch Fyne smoked salmon terrine with cucumber salad and horseradish cream

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

-

 Roast sirloin of Welsh Black beef with Yorkshire pudding

Free range chicken breast, morels, potato pancake and tarragon cream sauce

Roast shoulder of Huntsham Court Farm pork with shallot and thyme purée, apple sauce

Rack and shoulder of local lamb with creamed coco beans

Calves’ kidneys, mustard sauce, bacon and sage

Fillet of plaice with leek mash, dill and mustard sauce

Wild bass with laverbread beurre blanc +£9

-

Chocolate mousse, whisky caramel, hazelnut

Plum soup with blackberries and cinnamon ice cream

Whimberry crème brûlée

Lime and chocolate cheesecake, lime gel, chocolate sorbet

Pecan tart, honeycomb ice cream

Rum and raisin ice cream with honeycomb

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

Whimberry, strawberry or summer berries sorbet 

Selection of four Neal’s Yard Dairy farmhouse cheeses
or a selection of seven cheeses +£5

-

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.

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

-

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