House menu June 2013

To begin

Lobster ravioli, slow cooked pork belly, pickled baby vegetables, lobster bisque 8.00

Scallops, crisp chicken wings, celeriac, vanilla 9.00

Salt baked baby beetroot, goat’s cheese mousse, beetroot crisp (v) 6.00

Foie gras, orange, leeks, brioche 11.00

Pembrokeshire crab, avocado, welsh rarebit, pickled cucumber 9.00

Pig’s head, pickled girolles, quail’s egg, pain d’epices 7.50

 Main event

Lamb rack, sweet breads, peas, broad beans, wild garlic, black olive 22.00

Whole roasted lemon sole, tomato gnocchi, char grilled baby gem, roasted garlic veloute 18.00

Fillet of Celtic pride beef, braised short rib, crisp bone marrow, smoked pomme puree, swede, sprouts 24.00

Guinea fowl, braised leg pithivier, British asparagus, morels. 20.00

Monkfish, pearl barley & chorizo risotto, clams, samphire, curried wild rice 19.00

Wild mushroom risotto, truffle oil, rocket (v) 14.00

To finish

Coffee panna cotta, walnut ice cream, honeycomb & vanilla cappuccino  7.00

Chocolate orange: soft chocolate ganache, salted caramel, blood orange 8.00

Rhubarb & custard; Yorkshire forced rhubarb, baked vanilla custard, candy floss 7.00

White Chocolate & passion fruit cylinder, hazelnut dacquoise, passion fruit sorbet 7.00

3 counties cheeseboard, handmade crackers, chutney
5 or 8 cheeses as pre or post dessert
5 cheeses 9.00
8 cheeses 12.00

Wado coffee: 2.00-3.20
teapigs teas 2.50-2.80
English Breakfast, Darjeeling Earl Grey, Peppermint, Chamomile, Chai, Chilli Chai, Chocolate Flake, Tung Ting Oolong Blue, Silver Tips white, Yerba Mate, Rooibos, Rooibos crème caramel, Mao Feng Green, Green with mint, Spiced winter red, Lemongrass

Dessert wine, port & brandy
Heaven on Earth Muscat 125ml 4.50
Taylors LBV port 50ml 4.00
Dows vintage port 50ml 9.00
Armagnac 25ml 4.00
Calvados 25ml 4.00