DINING AT TYDDYN LLAN

Salad of salt baked beetroot, pomegranate, wilted radicchio and buffalo Mozzarella

Seven and Wye smoked salmon terrine, cucumber salad and horseradish relish

Bresaola of Welsh black beef with rocket and Parmesan

Calves’ sweetbreads with artichokes and broad beads

Grilled red mullet with aubergine purée, chilli and garlic oil

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

Dressed langoustine with avocado, fennel and radish salad

Parfait of foie gras and chicken livers, onion chutney

Gratin of mussels with saffron, tomato and leeks

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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, cider and apple sauce

Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi

Veal chop with morels and tarragon

Roast turbot with shrimps, dill and mustard

Hake 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, £12 supplement, perfect for sharing)

Steamed ginger pudding with custard

Chocolate mousse, hazelnut praline and Whisky caramel

Yorkshire rhubarb and Champagne trifle

Pannacotta with pomegranates and grappa

Tiramisù

Orange cake with blood orange and rose ice cream

Stracciatella affogata

Poached pear in red wine with stilton ice cream and walnuts

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, coconut or melon sorbets   

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Three courses: £70

Two courses (including main course): £58

Two starters: £46

Six-course tasting menu £85
£15 supplement for residents - for the whole table only

Eight-course tasting menu £95
£25 supplement for residents - for the whole table only

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

Pumpkin soup

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Dressed langoustine with fennel, avocado and radish salad

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Parfait of foie gras and chicken livers, onion chutney

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

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Risotto of leeks and truffles

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Hake with laverbread butter sauce

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Goosnargh duck breast and duck faggot, cider and apple sauce

Loin of venison, port and elderberry sauce, baked goat’s cheese gnocchi

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St Emilion au chocolat with rum and raisin ice cream

Yorkshire rhubarb and Champagne trifle

Pannacotta with pomegranates and grappa

Tiramisù

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)

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Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Jerusalem artichoke soup

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Dressed crab with avocado, fennel and radish

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Parfait of chicken livers and foie gras, onion chutney

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

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Risotto with truffles

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Wild bass with laverbread butter sauce

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Goosnargh duck breast and duck faggot with confit potato, cider and apple sauce

Saddle of venison with goat’s cheese gnocchi, port and elderberry sauce

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Chocolate marquise

Yorkshire rhubarb and Champagne trifle

Arctic roll with mixed berry sorbet

​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)

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

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

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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

Jerusalem artichoke soup with toasted hazelnuts

Salad of salt baked beetroot, pomegranates, wilted radicchio and buffalo Mozzarella

Tagliatelle with braised ox cheek

Gratin of mussels with leeks, saffron and tomato

Imam Bayeldi, Spiced aubergine salad

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

Braised venison with elderberry and juniper, blood orange, creamed polenta

Duck confit and Morteau sausage and lentils

Tagine of local lamb, Moroccan style with couscous and harissa sauce

Smoked haddock with dill, mustard and shrimps

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Yorkshire rhubarb and Champagne trifle

Prune and almond tart

St Emilion au chocolat with rum and raisin ice cream

Pannacotta with pomegranates and grappa

Baked orange cake with blood orange salad and rose water ice cream

Passion fruit baked Alaska for two persons to share

Selection of four British farmhouse cheeses from Neal’s Yard Dairy

-

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
teas and infusions
with petits fours: £6.00

Optional service charge: 10%

Jerusalem artichoke soup with toasted hazelnuts

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot and buffalo mozzarella with pomegranates, wilted radicchio, blood orange and Parmesan

Parfait of foie gras and chicken livers, onion chutney

Gratin of mussels with leeks, saffron and tomato

Macaroni with braised ox cheek

Goujons of hake with Thai dip

Seven and Wye smoked salmon terrine, cucumber salad and horseradish relish

Leek risotto with truffles +£7

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

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

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

Braised venison with port, oranges and creamed polenta

Pork chop with lentils, mustard sauce, Morteau sausage, wild garlic bubble and squeak

Leg of Label Anglais chicken with potato pancake, morels and tarragon cream sauce

Tagine of local lamb Moroccan style with couscous and harissa sauce

Stuffed pig’s trotter with sweetbreads and mushrooms

Baked cod with herb crust with laverbread beurre blanc and spinach

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Steamed ginger pudding with custard

Yorkshire rhubarb and Champagne trifle

Pannacotta with blood orange and grappa

Stracciatella affogata

Tiramisù

Orange cake with blood orange and rose ice cream

St Emilion au chocolat with rum and raisin ice cream

Poached pear in red wine with Stilton ice cream

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, coconut or melon sorbets

Selection of four Neal’s Yard Dairy farmhouse cheeses

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Two courses £35 three courses £42 two starters £26

Nespresso: espresso, cappuccino or Americano
Illy: cafetière coffee
Teas and infusions
with petits fours: £6

Jerusalem artichoke soup with toasted hazelnuts

Langoustine bisque with croûtons and rouille

Salad of salt baked beetroot, pomegranates, wilted radicchio, blood orange and Parmesan

Parfait of foie gras and chicken livers, onion chutney

Macaroni with braised ox cheek

Goujons of hake with Thai dip

Salt cod fish cake with vegetable relish and rocket

Leek risotto with truffles +£7

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

Langoustine with avocado, fennel and radish salad +£7

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Roast sirloin of Welsh black beef with Yorkshire pudding

Braised venison with port, oranges and creamed polenta

Pork chop with Morteau sausage and lentils

Braised leg of Label Anglais chicken, potato pancake, morels and tarragon

Tagine of local lamb, Moroccan style with couscous and harissa sauce

Stuffed pig’s trotter with sweetbreads and mushrooms

Calves’ kidney with mustard, bacon and sage

Baked cod with herb crust with laverbread beurre blanc

-

Steamed ginger pudding with custard

Yorkshire rhubarb and Champagne trifle

Pannacotta with pomegranates and grappa

Baked orange cake with blood orange salad and rose water ice cream

St Emilion au chocolat with rum and raisin ice cream

Stracciatella affogata

Tiramisù

Poached pear in red wine with Stilton ice cream

Caramel, cinnamon, chocolate or vanilla ice creams

Blood orange, apple or grapefruit and Campari sorbets

-

Two courses: £35,  Three courses: £42

Nespresso: espresso, cappuccino or americano
Illy: cafetière coffee
Teas and infusions with petits fours: £6.00

Optional service charge: 10%