Bunch of Grapes Supper Menu

Spring 2012

Starters

Whole black and green olives in extra virgin olive oil, herbs and spice marinade with home-baked bread

£3.00

Homemade seasonal soup

£4.80

(Please see the blackboards or ask the waitress for today’s variety)

Devilled welsh lambs kidneys, toasted focaccia

£5.20

Wye valley asparagus, Dewi-Sant cheese and grissini cheesecake with red pepper coulis

£6.00

Cold meat platter

Carpaccio of seared welsh beef fillet, rillette of Wye Valley duck and home-cured ham, caperberries, red onion chutney and bread

£6.50

£11.00 for two to share

Pan fried cockles, laver bread, leeks and home-cured pancetta on fried bread and charred lemon

£6.50

The bunch fish pie

Pan-fried gurnard and scallop, crab, spring onion and wild garlic sauce, organic “santé” potato puree

£7.00

£16.00 as main with hand-cut chips and dressed leaves

Main course

Wye Valley asparagus and smoked Caws Cerwyn cheese tartlet with polenta chips, wild garlic and spring onion salad

£14.50

Char-grilled Breconshire sirloin steak hand-trimmed with either hand cut chips, wholegrain mash or buttered Jersey Royal new potatoes

Cut to order:

10oz £18.00

14oz £25.00

With melted Welsh rarebit £2.50

With wild garlic and spring onion butter £2.00

10hrs confit shoulder of Welsh lamb with wild garlic stuffing, O-6 porter reduction and organic “cara” boulangère potatoes

£17.00

Sweet and sour Welsh pig shank in Gwynt-y-Ddraig cider with goji berries, wilted organic chard, spinach and fried noodles

£13.50

Chef’s note: pig shank is by nature gelatinous and fatty

Organic basil, Hafod cheese and pink peppercorn mille-feuille with radish, watercress, spring onion and nightingale bush nettle dressed salad

£14.50

Otley ale braised rabbit with charred Wye valley asparagus, pomme paille and Talgarth black pudding

£16.00

Pan-fried grey mullet with wilted organic spinach and baby chard, crushed jersey royal potato and wild garlic aioli

£15.50

Assiette of Wye Valley free-range chicken

Hop-roasted breast, confit leg, BBQ wings with Otley ale jus, fries and rootslow

£17.00

Pressed braised Breconshire Ox cheek with Oxymoron jus, tarragon mash potato and fresh live oyster

£15.20

Side orders

Garlic bread £2.50

Garlic bread with melted welsh cheddar £3.00

Pepper sauce £3.00

Home-made breads with olive oil and balsamic vinegar £3.00

Charred asparagus, beetroot and spring onion £4.00

Buttered jersey royal potatoes £4.00

All dishes are subject to supplier availability

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Customer Comments

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