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)

Desserts/Pwdinau

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.