Lunch & Dinner

WHILE YOU WAIT

Porth Eirias Soda bread & cultured butter (V)

5

Trealy farm charcuterie

4

Gordal olives (V)(NGCI)

4

Rosemary mixed nuts (N)(NGCI)

3

STARTERS

Gin cured salmon, gin & tonic jelly, cucumber chutney, lemon preserve (NGCI)

7.9

Chicken and ham hock terrine, prune puree, pickled shimeji, sourdough

8.8

Crab rarebit, white crab salad, stout and onion sourdough

9.2

Wye Valley asparagus, lemon ricotta, soy egg yolk puree (V)(NGCI)

8.9

Roast prawns, fennel salad, tomato & cumin dressing (NGCI)

10.2

Roast Scottish scallop, cauliflower puree, black pudding, pine nut dressing (N)

19.5

MAINS

Crab claw linguine, ginger, chili & spring onion

22.5

Daily catch fish fingers, fries, crushed peas & tartar sauce (NGCI)

18.5

Whole plaice, beurre noisette, capers, cucumber, lemon (NGCI)

24.5

Welsh lamb rump, charred broccoli, capers, barley & mint, lamb sauce

23.5

Smoked haddock, crushed new potato, poached egg, mustard beurre blanc (NGCI)

23.5

Twice baked cheese souffle, leek fondue, citrus salad (V)(NGCI)

18.9

Porth Eirias Fish Pie for 2 (NGCI)

36.5

SIDES

Garden new potatoes, herb butter (V)(NGCI)

4.4

Caesar salad, anchovy, soda bread crouton

4.1

Bistro fries Pierre Koffmann (V)(NGCI)

4.1

Seasonal Veg

4.3