Starters/I ddechrau

Wild Mushroom & Sorrel Soup *v*
(Candied Pumpkin Seeds, Sorrel Oil)

Warm Scallop Twr
(Crab & Butternut Bisque, Mussel Beignet)

Pheasant & Pistachio Terrine
(Pheasant Lollypop, Sauce Gribiche, Charred Apricot)


Main Courses / Prif Gyrsiau


Ballotine of Chorizo Stuffed Guinea Fowl
(Sweet Potato Fondant, Textures of Corn, Guinea Leg Drumstick, Dijon & Lemon Jus)

Pan-Fried Gressingham Duck Breast
(Caramelised Shallot Puree, Fondant Potato, Balsamic Roasted Shallots, Cavolo Nero,
Duck Leg Bonbon, Blackberry Wine Jus)

Onion Seed-Crusted Roasted Loin of Cod
(Cannellini Beans, Shitake Mushrooms, Samphire, Onion Broth, Crispy Leeks)

Pearl Barley Risotto *v*
(Fried Quails Egg, Textures of Shiitake Mushrooms, Wood Sorrel, Borage)


Chestnut Mousse
(Marsala Honey Jelly, Brown Sugar Meringue, Coriander Cress, Bitter Chocolate Sorbet)

Carrot Cake *v*
(Cinnamon Ice Cream, Black Raisin Puree, Candied Walnuts, Carrot Jelly,
Carrot Buttons, Cream Cheese Frosting)

Chocolate Brownie Truffle Torte *v*
(Raspberry Sorbet, Cocoa Nib Tuille)

Selection of Welsh Cheeses *v*
(Oatcakes & Chutney)


*v* Suitable for Vegetarians – All vegetarian dishes are 100% vegetarian friendly including our cheeses.

Please advise our waiting staff of any allergies and we are more than happy to help.

Valentine’s Menu

3 course 35pp
(including a 125ml glass of Prosecco or a draught beer of your choice on arrival)

Available only on Tuesday, 14th February from 17:30 until 21:15.