Evening Menu

£35 per Head

 

 

Starters

 
 
Seasonal Soup Selections
 

Please Ask.

 

 

King Prawn and Shrimp Salad
 

Over Shredded Little Gem with a lemon Mayonnaise and Toasted Tomato and Garlic Focaccia

 

 

Pigeon, Wild Rabbit and Middlewhite Terrine
 

With a Quince Jelly and Crusty Bread

 

 

Red Onion and Caerphilly Tatin
 

With a Rocket and Caper Salad.

 

 

Asparagus, Poached Free Range Egg and Hollandaise
 

Topped with a Pancetta Crisp.

 

 

Cumin and Black Peppercorn Seared Beef Fillet
 

With Wild Rocket, Extra Virgin Olive Oil and Shaved Parmesan.

 

  

Oaked Smoked Gressingham Duck Breast
 

With Watercress, Caper and Pickled Walnut Salad.

 

 
Crab Tian with Avocado.
 

White and Brown meat spiced with Chili and Coriander, topped with Lime infused Avocado. 

 

 

 

 

 

 

 

 

 

 

 

Main Course

 
Supreme of Free Range Chicken
 

With Braised Little Gem, Petit Pois and Smoked Pancetta

 

 

  Pan Fried Fillet of Gilt Head Bream
 

Served with Pureed Sweet Potato and Creamed Dill Veloute

 

 
Whole Shoulder of Welsh Lamb
 

Slowly Braised with Fennel and Pearl Barley

Served Fresh Herb Salsa Verdi

 

 

Slow Cooked Belly of Wye Valley Pork
 

Served on a Fondant Potato with a Crisp Chicory and Mustard Salad

Finished with a light jus

 

 

Assiette of Lamb
 

Roasted Lamb Fillet set on a bed of seven hour Braised Lamb Shoulder, Parsnip and Truffle Oil Purée and a Parsley and Caper Salad.

 

 

Sauted Duck Breast
 

With Apricot –Szechuan peppercorn Sauce and Braised Chicory

 

 

Baked Loin of Cod
 

Topped with Welsh rarebit served on creamed leeks and mashed potatoes.

 

 

Vegetarian Mains
 

Puy Lentil, Broad Bean, Roasted Beetroot and Spinach

Served with Goats Curd and Mint Vinaigrette

 

Smoked Celtic Promise Swede Cake
 

Sliced Swede Layered with Smoked Celtic Promise, Baked and Pressed

Served with a Watercress Red Wine reduced Shallots and Cornichon Salad

 

 

 

 

 

Desserts.

 

 

Pear and Almond Tart

Poached Pear on Almond Frangipane with Crème Anglaise.  

 

Vanilla Pannacotta with Champagne Poached Seasonal Fruits

Finished with Short Bread Biscuits.

 
Belgian Chocolate Fondant

Served with a Bitter Chocolate Sauce and Buttermilk Ice-Cream.

 

Lemon Tart

Handmade Crisp Butter Pastry with a rich lemon filling, served with Clotted Cream, Raspberries and Caramelized Lemon Zest

 

Baked Mascapone Cheesecake

On a Ginger Nut Biscuit Base and served with a Cardamom and Stem Ginger Ice-cream

 

Eaton Mess

Summer Strawberries infused with Basil and Whipped Cream

Folded through Sweet Meringue

 

Clementine Crème Brule

With Lemon and Pecan Biscuits

 

 

Rustic Cheese Board and Biscuits Available @ £5.00 per Head 

 

Please note the below prices are inclusive of VAT