| Starters |
|
| Vine tomato and red onion soup with Brecon gin &pesto crème fraiche |
£4.45 |
| Warm salad of cockles and scallops with marsh samphire & laverbread |
£7.55 |
| Rhydlewis smoked salmon with laverbread blinis, watercress and horseradish ice cream |
£7.45 |
| Scallops marinated in heather honey and mint, on endive with crispy Carmarthen ham |
£8.55 |
| Terrine of smoked chicken, avocado and wild mushrooms with a tarragon aioli |
£6.00 |
| Tomato panacotta with balsamic shallots with basil oil |
£5.55 |
| Brushetta topped with fresh broad beans, pancetta, black pudding and fresh parmesan |
£5.75 |
 |
| Main Course |
|
| 28 day aged rib eye of Welsh beef with onion puree, garden vegetables and red wine jus |
£18.95 |
| Rack of Welsh spring lamb, spinach, butternut squash, black pudding and lamb reduction |
£17.00 |
| Roasted fillet of pork with celeriac puree, peas, squash and quince jelly |
£15.50 |
| Oxtail salad with summer vegetables |
£13.95 |
| Roasted salmon, Pembrokeshire crushed potatoes, tomato pesto salsa and red chard |
£16.00 |
| Milford Haven grey mullet with braised chickpeas, leeks and chorizo |
£16.50 |
| Wild sea bass on marsh samphire with baby carrots and a fennel relish |
£18.55 |
| Courgette and perl las risotto with a smoked paprika sauce (V) |
£13.95 |
|
| Desserts |
|
| Roasted strawberry parfait with black pepper sorbet and balsamic reduction |
£6.00 |
| Brecon vodka baba with poached pear |
£6.50 |
| Apple tart tatin with butterscotch sauce and cinnamon ice cream |
£6.95 |
| Mini blueberry muffin loaf with warm white chocolate sauce |
£5.15 |
| Rhubarb poached in calvados and ginger with gooseberry sorbet and elderflower jelly |
£6.00 |
| Bara brith and butter pudding |
£5.55 |
| Board of Welsh cheeses |
£8.15 |
|
