Evening Menu

£35 per Head




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









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