SATURDAY SUPPER : MARCH

SATURDAY SUPPER : MARCH

£45.00
Please advise no later than 48 hours before of
pre-order choices, allergies or dietary requirements.
No menu order taken or changes on the day.

Dinner 7.30 for 8.00pm

COCKTAIL & CANAPÉS

HOMEMADE BREAD

STARTER
Potted shrimps, caper, lemon & mixed leaf salad, crostini GF
Black pudding fritter, French bean mixed leaf salad, Clocaennog poached egg GF
Perl wen & wild nettle risotto, spirulina oil V GF
Roast celeriac & parsnip soup, parsnip crisps V GF DF Ve

MAIN COURSE
Pan seared duck breast, beet mash, swede, beet, celeriac, orange sauce GF
Roast fillet of hake, brown butter sauce, braised lentils, leeks & kale GF
Roast butternut squash tian, beet mash, swede, beet, celeriac, orange sauce V GF DF Ve
Lentil & spinach hot pot, roast roots, red onion sauce V GF DF Ve

DESSERT
Blueberry cheesecake, chocolate crumb base, berry compote V
Tart au citron, orange compote, creme fraiche V
Orange polenta cake, Cointreau syrup, creme fraiche*, pomegranate V GF DF* Ve*
Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF

COFFEE & TREATS
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