To Start

Soup of the moment with fresh bread

Tapas of pan con tomate(tomato and garlic rubbed bread) a duo of shots Gazpacho, Ajo blanco (garlic and almond soup) Olives, Manchego cheese and aioli potato salad

Breaded salmon goujons with tartare sauce and lemon

Pressing of peppered Welsh black shin of beef with caramelised shallots blue cheese caesar salad and white truffle oil *

Smoked duck breast with a watercress, pineapple and cashew nut salad and lime and chilli dressing*

Grilled king prawns in chilli and garlic oil with baked olive bread*

Asparagus and pea tartlet with mint crème fraiche and pea shoots

Main Courses (served with vegetables)

Salt cod fritters on baked pea and mint rice, black pepper aioli and Romesco salsa

Parmesan coated lemon sole fillets with a tomato mascapone and basil sauce served with tagliatelli pasta

Garlic chicken breast, tempura asparagus, dauphinoise potatoes, goatscheese fondue and watercress veloute *

Szechwan peppered duck breast with noodles, pak choi and teriyaki vegetables red cabbage wonton and aromatic spiced carrot and corriander coulis

Ballotine of Cheshire pork wrapped in bacon with black pudding, walnut and sage stuffing pan roastedpotato, cider sauce and apple brulee

Rack of Welsh lamb marinated in sherry vinegar and bay leaves, patatas a lo pobre (poor mans potatoes) and chorizo and red pepper compote*

Blade of Welsh black beef with shallots, fondant potato, wild mushroom jusand horsradish chantilly*

V– Feta and caramelised red onion puff pastry tart with spinach and pine nuts and tzatziki dressing

Side Orders
Mixed side salad
Rocket and parmesan salad with balsamic oil
Triple cooked hand cut chips
Dauphinoise potatoes

Hot Drinks
Tea
Filter coffee
Espresso
Cappuccino
Latte
Macchiato
Hot Chocolate with marshmallows
Liqueur Coffee

V - suitable for vegetarians
* Gluten Free dishes (please advise us so that we can adjust the dish)

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£ 2.50 each





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