Food Menu 08 Mar click here for TAPAS MENU   Starters Fruits de mer: oysters, prawns, crab, green lipped mussels, whelks, smoked salmon       19.50 1/2 dozen portugese rock oysters with shallot & cabernet sauvignon vinegar       9.50 Spicy black bean & rosemary soup, crème fraiche       4.50 Smoked haddock chowder, poached egg       6.00 Beetroot & goats’ cheese tart, mixed leaves       6.00 Courgette fritters with yoghurt, tahini, lemon & sumac       6.00 Pan fried king scallops, cauliflower purée, beurre blanc       8.50 Dressed dorset crab, lemon & parsley mayonnaise       8.50 Ham hock & gherkin terrine, spiced grape chutney, toast       7.50 Mixed tapas / with cured meats       8.50/12.50 Wild mushrooms risotto, shaved pecorino, truffle oil, rocket       7.50/10.50   Main Courses Baked red snapper, braised leeks & fennel, clam & saffron velouté       13.50 Pan fried sea bream, roast aubergine, peppers, courgettes, red onions, olives,capers & anchovies       13.00 Roast pumpkin, chick pea, coconut & coriander stew, brown & wild rice       9.50 Duck leg, pork belly & rib, toulouse sausage & haricots cassoulet       12.00 Barnsley lamb chop, lamb kidney & rosemary skewer, sweet potato puree, brandy butter       13.00 Organic 21 day aged black mountain rib eye, potato dauphinoise, watercress, green peppercorn sauce       15.00   Side Dishes Broccoli, Rocket parmesan & balsamic, New potatoes, Mixed leaf salad       3.50   Desserts Fruit plate, greek yoghurt       5.00 Creme brulée       5.00 Rhubarb fool, shortbread       5.00 Baked yoghurt & honey cheesecake       5.00 Five spices apple crumble, créme anglaise       5.00 Chocolate & ginger soufflé cake, whipped cream       5.00 Ice creams: hazelnut, vanilla, chocolate, with ginger biscuit       5.00 Gorwydd caerphilly, quince jelly, water biscuits       6.00 Chocolate truffles       3.50   Note *Some dishes may contain nuts, please inform staff if you have nut allergies.

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