Sample Menu
Starters
Appetiser of the day
Spiced parsnip and apple soup
with organic yoghurt
Avocado, tomato, rocket and smoked goats cheese tart
with dressed mixed leaves and sweet pepper chutney
Duck leg confit
with crispy Chinese leaves, orange fillets and toasted sesame seed, honey and soy dressing
Pan-fried King Scallops
with saffron risotto and a lobster sauce
Sliced Galia Melon
with fresh mango and Passion fruit sorbet
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Home made blackcurrant and Cassis sorbet
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Main Courses
Rack of Welsh salt-marsh lamb, wrapped in filo pastry
with a chicken mousse and served with a thyme butter sauce
Pan-fried medallion of organic rare-breed pork loin
served with a Shropshire Blue cheese sauce and Quince jelly
Panache of native Sea Bass and Red Mullet fillets
with wilted spinach and lime butter
Roasted Guinea Fowl Supreme filled
with apricots and thyme served with braised red cabbage and a mustard sauce
Spiced potato cakes with red Thai pepper, coriander and spring onions
served with pak choi and crushed avocado sauce
All served with a selection of seasonal vegetables
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Desserts
Pre-sweet of the day
Apricot and apple compote
with organic yoghurt
Poached pears on a shortbread biscuit
with homemade toffee and honeycomb ice-cream and toffee sauce
Dark chocolate terrine
with Cointreau sauce
Raspberry crème brulee
with a tuille biscuit
A selection of Organic, English and Welsh cheese
