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.