Sunday Menu

This is a sample menu. The Sunday menu varies from week to week

Available as 1, 2 or 3 Course Lunch from 12pm - 3.30pm

Starters

Jerusalem artichoke soup with truffle oil
 
Minted pea soup with lamb balls
 
Home-made duck liver pate with Indian spiced parsnip chutney and toasted bread
 
Deep-fried Perl-wen cheese with rocket salad and chilli sauce
 
Pan-fried whole tiger prawn, cod cheek, mussel and cockles with laverbread butter
 
Warm confit leg of Wye valley duck with pickled prune sauce
 
Whole black olives in olive oil, herbs and spices with bread
 
Main Course
 
All main course roasts served with Organic British vegetables
 
Roasted silverside of Welsh Beef from Erwood with Yorkshire pudding, horseradish sauce and traditional gravy
(served well done only)
 
Roasted sirloin of Welsh Beef from Erwood with Yorkshire pudding, horseradish sauce and traditional gravy
(served medium only)
 
Roasted shoulder of Breconshire Lamb with O1 ale & rosemary jus
 
Roasted leg of Pork from St Fagans Museum, farming section with apple sauce and paprika & Perry jus
 
Grilled mustard and leek sausages with black pepper mash and traditional gravy
 
8oz Welsh Rump steak char-grilled with hand-cut chips and watercress
Supp. £2.00
 
Grilled fillet of whiting with baked potato, salsa verde and wilted Carmarthenshire curly kale
 
Risotto of morel mushroom, organic spinach and shallots, Hafod cheese shavings and white truffle oil
 
Dessert
 
New York style baked cheesecake with zesty berry compote
 
Home-made warm sticky toffee pudding, butterscotch sauce and vanilla pod ice cream
 
Dark chocolate and yoghurt mousse folded with home-baked meringue and caramelised hazelnut
 
Selection of ice cream or sorbet
From Brooke’s dairy, Panta Farm, Devaudan, Gwent
  
1 Course            £9.00
2 Course            £12.50
3 Course            £15.50