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Dinner Menu - Saturday 8th February

Small Plates

A bowl of today’s soup - £3.95

Cardigan Bay fish soup - £6.50

Chicken and duck terrine, Chef’s chutney - £5.95

Warm salad of Mathafarn mallard, bacon - £6.95

Rhydlewis smoked salmon, Pembroke sauce - £7.50

Aberystwyth herring, citrus butter - £5.95

Scallop fritters, celeriac puree, chorizo - £7.95

Bury Inlet mussels, leeks, white wine - £5.95

Marinated artichoke heart, mushrooms, balsamic (v) - £5.95

Baked flat mushroom, blue cheese, roast cherry tomatoes (v) - £5.95

 

Large Plates – served with their own vegetables

Sirloin of Welsh beef - grilled ‘red’, ‘pink’ or ‘brown’ - £19.95 

Welsh lamb rump, tomato and olive gravy - £15.95

Marches pork fillet, black pudding mash, apple gravy - £14.50

Loin of Marches venison, red cabbage, root vegetable sauce - £16.95

Strips of Mathafarn pheasant breast, chasseur sauce - £13.50

Local codling baked with tomato, capers and rarebit - £14.50

Seared salmon, tomato, Chile & mint salsa - £14.50

Grilled whole plaice, herb butter - £13.95

Smoked haddock and leek risotto - £11.50

Wild mushroom risotto (v) - £11.95

Roasted vegetable and Welsh goat’s cheese gateau (v) - £11.50

 

Desserts and Savouries  

Chocolate truffle terrine, banana ice cream, cumin caramel - £5.95 

Yoghurt semi-freddo, pepper tuile, fruit coulis, caramel oranges - £5.95

Apple medley, honey ice - £5.95

Custard tart, poached blueberries - £5.95

Welsh dairy ice creams and sorbets - £4.95

Or choose from our award-winning selection of traditional & artisan cheeses from Wales - £7.95 

 

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