V. Chef’s home-made soup of the day, served with freshly baked roll and butter
£3.95

Local cured smoked salmon, marinated with lime juice and fresh black pepper, garnished with capers and chopped red onion
£4.95

Pan seared king scallops with asparagus, crispy prosciutto and lemon crème fraiche
£5.50

Gareth’s baked goat’s cheese on ciabatta with onion marmalade and salad
£4.75

V. Creamy garlic mushroom compote with a light puff pastry topping
£4.25

King prawns pan fried with lemon grass and chillies, served with rice
£5.25

Rob’s home-made chicken liver and brandy pâté with warm bread
£4.25

Large bowl of fresh mussels with garlic, wine and fresh herbs
£5.25

MAIN COURSE

Paupiettes of fresh local lemon sole, stuffed with a mousselin of prawns, served with beurre blanc sauce
£16.95

8oz Celtic Pride fillet steak, with celeriac mash and green peppercorn sauce
£17.95

Breast of free range chicken, wrapped in Parma ham ,served on sun dried tomato and basil salsa
£14.95

Darn of fresh salmon, on warm lettuce leaves drizzled with herb dressing £13.95

Medallions of pork fillet, pan fried with a creamy Dijon mustard sauce
£13.95

Welsh rack of lamb, with garlic and herb crust on red lentil broth
£14.95

8oz Celtic Pride sirloin steak with a rich red wine jûs
£16.95

Vegetarian

V Freshly prepared wild mushroom risotto with fresh parmesan shavings
£13.95

V An array of stir fried vegetables, with home-made tomato sauce on pasta
£11.95

All meals served with fresh local Vegetables and choice of potatoes