To Start
PEA, MINT AND SPRING ONION SOUP
PARMESAN CROUTONS
CHICKEN LIVER & BRANDY PARFAIT
TOMATO CHUTNEY | TOASTED BRIOCHE
LIME & GINGER ASIAN PRAWNS
SWEET PICKLED SEAWEED | SESAME TOAST
ROASTED ASPARAGUS WITH WILD GARLIC AND WHITE BEAN HUMMUS,
SPRING ONION AND HAZELNUT PESTO
Main Course
SLOW ROAST TRADITIONAL ROAST BEEF
ROAST POTATOES, YORKSHIRE PUDDING, BEEF GRAVY
ROAST LEG OF LAMB WITH ROSEMARY JUS
ROAST POTATOES AND YORKSHIRE PUDDING
SPINACH AND RICOTTA CHEESE CANNELLONI (v)
TOMATO & BASIL SAUCE | WILD ROCKET AND PARMESAN SALAD
STEAMED FILLETS OF SEA BASS
WITH WILD GARLIC POTATO CAKE | CHIMICHURRI |CRISPY KALE
MUSHROOM NUT ROAST (v)
RED WINE SAUCE AND ALL THE TRIMMINGS
ALL THE MAINS SERVED WITH: CHEESY CABBAGE, SEASONAL VEGETABLES
ALL MEATS ARE FROM RICHARDS BUTCHERS | CRICKHOWELL
Desserts
RHUBARB PAVLOVA
VANILLA CUSTARD ICE CREAM
DARK CHOCOLATE DELICE
SALTED BUTTER CARAMEL, VANILLA ICE CREAM
TRADITIONAL BREAD AND BUTTER PUDDING
CRÈME ANGLAISE
STICKY TOFFEE PUDDING
BUTTERSCOTCH SAUCE, JERSEY CREAM
COFFEE OR TEA WITH MINI EGGS