Sample Menu

Please see below for a list of some of our house favourites. Meals do need to be booked and menus agreed beforehand. We can only offer one choice at each course for groups of 6 or less and we can offer two choices per course for larger parties.

Teas and coffees are served after lunches or dinners.

 
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3 Course Dinners with Canapes (£45 per head)

CANAPES

  • quails eggs with celery salt

  • honey and cranberry roasted chipolata sausages

  • freshly-baked warm savoury cheese sables

  • roast Welsh beef served on crispy croutons with a dash of horseradish

STARTERS

  • a twice-baked cheese soufflé made with Welsh cheddar cheese

  • roasted goat’s cheese on a bed of rocket and beetroot served with roasted pine nuts and a balsamic dressing

  • locally smoked duck breast with homemade redcurrant sauce and a delicate garden salad

  • local black mountains smoked salmon with blinis, crème fraiche and lemon

MAIN COURSES

  • local Welsh sirloin steak with peppercorn and mustard sauce, served with twice-cooked hand-cut chips and roasted cherry tomatoes on the vine

  • smoked haddock in a cream, white wine and saffron sauce with poached egg, new potatoes and spinach

  • roast local Welsh lamb with roast potatoes, roast parsnips, creamed leeks and honeyed carrots, homemade redcurrant sauce and gravy

  • poached sea bass served with a zesty salsa verde, crushed lemon potatoes, buttered green beans and flaked almonds

PUDDINGS

  • pears poached in red wine and cinnamon with toasted almonds and crème fraiche

  • Eton mess of meringue, cream and either traditional strawberries and raspberries or mango, blueberries and passion fruit

  • warm almond and raspberry tart served with crème fraiche and a blueberry and kiwi salad

  • warm, gooey brownie with vanilla ice cream

 

2 Course Supper (£35 a head)

MAIN COURSE

  • fish pie made with smoked haddock, salmon, cod, prawns, egg and spinach in a creamy sauce and served with petit pois

  • coq au vin served with dauphinois potatoes, braised red cabbage and French beans

  • locally sourced chicken breast stuffed with sundried tomatoes, spinach and mozzarella, wrapped in ham and served with a fresh and herby tomato and basil couscous salad

  • Cod fillet in a zesty lime, caper and chive dressing served on a bed of crushed butter and lemon potatoes with buttered green beans

PUDDING

  • garden rhubarb fool served with crispy almond biscuits

  • warm tarte tatin served with cream

  • traditional crumble using seasonal fruits from the garden served with cream, ice cream or custard

  • sticky toffee pudding served with cream and ice-cream

 

Lunch (£20 a head)

One course followed by fresh fruit and local cheeses

LUNCH

  • quiche and salad

  • macaroni cheese

  • lasagne

  • shepherd’s pie

  • chilli con carne