menu details

Autumn/Winter 2010

Starters

Pan Fried Menai Strait Mussels Marinier

with Llanrwst smoked bacon

Japanese Crumb Smoked Haddock and Spring Onion Fish Cakes

tartar sauce and frisse

Slow Cooked Confit Leg of Local Wild Rabbit

vanilla pod risotto & port wine syrup

Crispy Welsh Belly Pork & Seared King Scallops

apple & blackpudding

Fanned Galia Melon & Sliced Figs

air dried Carmarthenshire ham

Pressed Local Feathered Seasonal Game Terrine

beetroot & orange chutney

Roasted Butternut Squash Soup

with an apple & walnut scone

Main Courses

Chefs Celebration of Local Game

please ask your server for today’s selection

Noisette of Famous Conwy Valley Lamb

carrot & caraway gateaux, pea puree & fondant potato

Lightly Grilled Fillet of Wild Llandudno Sea Bass

confit fennel, mussel & lemon broth

Baked Fillet of Codling wrapped in Pancetta

fine cut ratatouille , goats cheese & basil croquettes

Chargrilled 10oz Sirloin of Welsh Beef

chunky chips, mushroom, onion rings & vine tomatoes

Roast Rhug Farm Organic Welsh Chicken Breast

apricot & cranberry stuffing, sage & onion pudding

Roasted Wild Ruabon Moor Partridge

pear tartan & butternut squash puree

(v) Vegetarian Assiette

ask your server for todays selection

All our game dishes may contain shot

Desserts

(Compliment your dessert with Brown Brothers Late Harvest Orange Dessert Wine

125ml Glass £6.00 375ml Bottle £15.95)

Terrine of Bread & Bara Brith Pudding

made with gold award winning Llanrwst bara brith

Cinnamon Poached Pear

chocolate, brandy sauce & Fortes vanilla ice cream

Vanilla Pod Pannacotta

honey glazed figs

Hot Chocolate Fondant Pudding with Caramel Centre

clotted cream ice cream

(please allow 20 minutes cooking time)

Welsh Cream Liqueur Cheesecake

on a crunchy ginger nut biscuit base

Selection of Specialty Welsh Farmhouse Cheese

with Ty Hwnt ir Bont bara brith & savoury biscuits

2 Course £25.00

3 Course £32.50