Sample menus

These are sample menus. Elements change daily to reflect the availability of fresh local produce.
If you have special dietary requirements it is helpful to be notified in advance so that we can meet your needs.
 

Three course menu at £28.50, 2 courses at £24.50 and

one course (main only) £18.95.

(Available 7 days a week from 4.30pm onwards)

TO START

Spicy Thai style salad of pan-fried beef with chillies, sweet soy and coriander on

marinated bean sprouts.

Grilled goats cheese served on a pesto crouton topped with caramelised red onion.

Cream garlic mushrooms served with dressed salad leaves and a slice of our crusty

 home-baked bread.

Roast garlic soup and crusty bread.

A luxurious salad of cold poached salmon and fresh shrimps finished with pink mayonnaise.

Seafood terrine with fresh leaves and a dill and mustard dressing.

Creamy smoked fish chowder.

Mediterranean fish soup.

Vietnamese hot and sour fish cakes served on a pickled cucumber salad.

Local mussels served in a creamy white wine, garlic and herb sauce.

Lemon and lime marinated herring with fresh leaves.

MAIN COURSES

Welsh best end of lamb with a rosemary and redcurrant jus.

Fillet of beef topped with melting St. Agur served with a whisky

 peppercorn sauce.  (£2.50 supplement)

 Pan-fried Gressingham duck breast served with a sweet Thai plum sauce.

Chicken peri peri style - pan fried chicken breast served with a cream chilli, lemon and garlic sauce and wedge of lemon.

Sun dried tomato risotto with mushrooms and asparagus.

Monkfish wrapped in Parma hame on a creamy sundried tomato and herb rissotto.

Baked hake and crab served with a rich thermidor sauce.

Grilled halibut served on a lemon and saffron sauce.

Grilled sea bass with garlic butter and prawns.

Seared scallops with a lemon and saffron sauce.

Seafood linguini - scallops, mussels, tiger prawns with a white wine and herb sauce.

Whole grilled local lobster served with either garlic butter or a

thermidor sauce. (£6.00 supplement)

All main courses served with either a selection of fresh vegetables or French fries.

DESSERTS

Crème brulee flavoured with Madagascan vanilla pods and accompanied by a

tropical fruit salad.

Italian double chocolate torte served warm with vanilla ice cream.

 Creamy mascarpone cheesecake finished with fresh strawberries and strawberry coulis.

Traditional hot toffee pudding with butterscotch sauce and our vanilla ice cream.

A soft centred meringue gateau with a forest fruits cream filling.

A trio of sorbets: lemon, blackcurrant and mango.

A tasting selection of specialist Welsh cheeses selected for us by Blas ar Fwyd.

Service charge is not included and left to guest’s discretion.

OUR ECONOMY MENU WILL RETURN AGAIN IN OCTOBER 2010