STARTERS

Mezze board (selection of Mediterranean Mezze) 

Potted shrimp, crispy bread and house salad G/F adaptable

Parma Ham wrapped asparagus, mini potato rosti and homemade ketchup D/F

Chicken terrine with leeks, apricot and a mustard leaf salad G/F & D/F

Spanish chorizo Ragu with a crispy hen’s egg D/F

Chickpea and sun blushed tomato bruschetta with a pomegranate molasses reduction VE

Butternut squash and courgette hash brown, with harissa feta and caramelised onions V & GF

MAINS 

Sirloin steak, tender stem broccoli and cherry vine tomatoes with salsa verde and chunky chips. D/F 

Chicken supreme with tarragon creamed mash, smoked paprika cream sauce and seasonal wilted greens G/F

Slow braised Lamb shoulder, pea and mint risotto and a port reduction G/F

Crispy pork belly, with three cheese macaroni, bbq glaze and crackling dust

Bang Bang cauliflower with soy and ginger egg noodles V

Vegan katsu curry crispy tofu, aromatic rice and crispy wonton VE

Garlic and herb buttered prawn linguini, served with king prawns and crusty roll

DESSERTS

Welsh honey and Penderyn whisky cheesecake with honeycomb crumb

Banana bread, salted caramel iced parfait with a nut brittle

Summer fruit pudding with Madagascan vanilla ice cream (VE adaptable)

Flourless chocolate and almond tart with vanilla ice-cream (G/F)

Peach pancakes, with a limoncello gel and raspberry sorbet

Pineapple fritters, maple syrup and coconut sorbet VE

Selection of ice-creams or sorbet

Cheese board