Easter Sunday Menu

Easter Sunday 4^th April 2010

Starter

Fresh sorrel and watercress soup

Onion, fennel and welsh mussel broth with grilled pancetta

Potted sea trout with soda bread and charred lemon

Deep-fried spinach and risotto ball with chilli sauce

Home-made Wye Valley duck liver pate with red onion chutney and toasted focaccia

Main Course

Roasted silverside of Welsh beef from Talgarth with Yorkshire pudding, horseradish sauce and traditional gravy (Served well done only)

Roasted sirloin of Welsh beef from with Talgarth Yorkshire pudding, horseradish sauce and traditional gravy (Served medium only)

Roasted loin of Welsh pork from Talgarth with smoked paprika and perry jus, apple sauce and crackling

Roasted shoulder of new season Breconshire lamb with minted pearl barley and O-1 ale jus

Roasted breast of Wye Valley chicken with traditional gravy, potatoes and Yorkshire pudding

Grilled fillet of Pollack, wild garlic pesto, baked potato, radish and spring onion salad

Risotto of organic spinach and morel mushroom with Hafod cheese shaving and roasted beetroot

Dessert

Home made warm sticky toffee pudding, butterscotch sauce and vanilla pod ice cream

New York style cheesecake with citrus curd

Vanilla, raspberry ripple and ginger ice cream

Apple and new season rhubarb crumble with brown sugar crème anglaise

2 courses £14.95

3 courses £17.95

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