Starters

Soup of the Day V £4.50

Served with Herb Croute

Seared Scallops (4 or 6 pieces) £8/11

Pan seared scallops served with roast celeriac puree & chorizo crisps

Pear, Walnut & Perl Las Salad V £5.50 

Thinly sliced conference pear, walnuts & Perl Las blue cheese with dressed leaves

Ham Hock Terrine £6

Homemade chutney & toasted homemade bread

Gwyn Bach Teifi Cheese Fritter V £5.50

In Panko crumbs with leaves & homemade onion marmalade

Grilled Cornish Sardine Fillets £5.50

Fresh sardines, grilled & served with blood orange & beetroot salad

Moules Pembrokeshire £6.50/£11

Fresh Pembrokeshire mussels steamed in white wine & shallots & finished with wild garlic (starter or Main)

Assiette of Antipasto £7

Chorizo, salami, prosciutto, marinated olives & artichokes, our own dried tomatoes , tzatziki & crostini

Vegetarian Assiette of AntipastoV £7

Marinated olives & artichokes, Tzatziki, romesco, mozzarella, our own dried tomatoes & crostini

Sharing Antipasto platters available £12

Mains

Aged British Beef Sirloin Steak £18.50

Handcut Maris Piper Chips, roast tomatoes & garlic & tarragon butter

Cashew Nut & Wild garlic Risotto  V £11

Aborio rice, cashew nuts & Penarth wild garlic finished with vegetarian parmesan cheese

Fish of The Day £16

Gently pan fried & served a potato cake & a wild garlic cream

Free Range Breast of Newent Chicken £14

Pan roast chicken supreme, soft herb pearl barley pilaff, braised red cabbage with a pancetta, baby onion & red wine Sauce

Mushroom Mille Feuille  V £12

Puff Pastry & caramelised beetroot topped with goat cheese, baked & served with glazed shallots

Slow Cooked Feather Blade of British Beef £15

Braised in red wine, herbs & root vegetables, served with mashed potatoes & redwine sauce

Crepe Roulade V £12

Homemade pancakes filled with a mix of cannellini beans, nuts,  Feta cheese, garlic, herbs & a little chilli.  Served on a bed of spinach with a bulgar wheat tabboulet

Shoulder of British Free Range Pork £14

Cooked in cider, sage & lovage then panfried until crisp & served with roasted root vegetables, savoy cabbage with an aromatic jus

Main courses come with a selection of fresh vegetables