Sunday Lunch
2 course 29 | 3 Course 35

-
To Start

Cauliflower & Caerphilly Cheese Soup
served with smoked leek & parmesan crumb, with sourdough

Avocado & King Prawn Cocktail
with bloody mary sauce & a mixed leaf salad

Duck Liver Pate
with blood orange pearls, whiskey & orange chutney with toasted bread

Roasted Heritage Beetroot Salad
with welsh goats cheese, balsamic pearls & heritage tomatoes VG

-
Mains

All served with roast potatoes, braised red cabbage, roasted root vegetables & a yorkshire pudding

Slow Roasted Welsh Strip of Beef
cooked in red wine, shallots & garden herbs

Slow Roasted Welsh Leg of Lamb
cooked in red wine, shallots & fresh mint

Corn Fed Chicken
stuffed with free range sausage

Vegan Wellington
with smoked heritage beetroot, wild mushrooms, served with potatoes, spring greens, chantenay carrots & a red wine jus VG.

-
Desserts

Chocolate & Salted Caramel Cheesecake
dark chocolate shards with salted caramel ice-cream

Blood Orange & Butter Milk Panna Cotta
with white chocolate short bread

Sticky Toffee Pudding
with roasted hazelnuts, warm toffee sauce & crème anglaise

Lemon Tart
with raspberry compote & clotted cream ice-cream VGO

Welsh Cheese Board
with ale chutney & crackers *£5 supplement

-
Side

Cauliflower Cheese 5