

To Start
Leek & Potato Soup V Sourdough, Charcoal Salted Butter.
Roasted Garlic Mushrooms V in a Crisp Filo Pastry Basket, Blow-Torched Caerphilly Cheese Gratin.
Chicken Liver Pate Red Onion Marmalade, Focaccia Croutons, Dressed Leaves.
Smoked Mackerel Caesar Rapeseed Oil Croutons, Caesar, Anchovies, Parmesan, Gem Lettuce.
Falafel Fritters VE shaved Fennel Salad, Chilli Jam.
Chilli Prawn Bruschetta Coriander Oil, Rocket, Sesame Seeds, Spring Onions.
Main Course
Roasted Sirloin Of Welsh Beef Yorkshire Pudding, Duck Fat Roast Potatoes.
Roasted Leg Of Welsh Lamb Yorkshire Pudding, Duck Fat Roast Potatoes.
Poached & Roasted Chicken Supreme Yorkshire Pudding, Duck Fat Roasties,
Apricot & Minced Belly Pork Stuffing, Bread Sauce.
Pan-Roasted Salmon Fillet Warm Tartar Hollandaise, Wye Valley Asparagus, Crushed Jersey Royals with Chives and Lemon.
Wye Valley Asparagus & Wild Garlic Risotto V crumbled Feta, New Season Peas, House Salad.
Chef’s Nut Roast VE Walnut, Spiced Parsnip and Cardamom Roasted Carrot with Pecans, accompanied by Rapeseed Oil Roasties, Braised Red Cabbage, Red Wine Sauce.
Something Sweet
Rhubarb & Peach Schnapps Crumble Granola Crumb, Clotted Cream Ice Cream.
Lemon Tart Fresh Raspberries, Vanilla Cream, Mini Meringues.
Chocolate Torte GF Rich Ganache, White Chocolate Ice Cream.
Baked Vanilla Cheesecake Berry Compote, Strawberry Jelly, Chantilly.
Free From Sundae Salted Caramel Ice Cream, Chocolate Brownie.