STARTERS

Sweetcorn & butternut squash fritter (VE/GF) With Cajun cola chutney

Bubble & Squeak Cake (GF & DF) With Bacon, crispy Hens egg & redcurrant Jelly 

Garlic & Tarragon Creamed Wild Mushrooms (V)Served on toasted sourdough Soup of the day (GF Adaptable)

Black Pudding & Haggis Scotch Egg (DF)  Garnished with a bacon chilli jam 

Snowdonia Cheese’ Green Thunder croquettes (V)  With leek and pea puree

Mermaids Smoked Fish Chowder (GF Adaptable)

MAINS 

Poyntons” Sirloin steak 8oz (GF), Chunky chips, vine tomatoes, tender stem  broccoli, veg puree and a Wild mushroom Diane sauce (£6 supplement) 

Miso and honey glazed cod with stir fry  vegetables (DF) Served with egg noodles

Greek style lamb Koftas with herby giant couscous, tzatziki and warm flat bread, served with a Y Review Greek Salad

Chicken wrapped in Parma Ham (GF) Stuffed with spinach & pine nuts served with a root vegetable dauphinoise 

Courgette & chickpea Curry (VE & GF) Served with lemon scented rice

Hand Cut Pork Chops (GF) Perl wen mash, seasonal greens and a Black Dragon cider sauce 

Miso Aubergine (V) Charred Halloumi with aromatic giant couscous 

DESSERTS

Rhubarb & ginger crème brulee Served with a lemon and thyme biscuit

Sticky Toffee Pudding Penderyn Caramel Sauce

Deconstructed Lemon & Lime Pie Served with iced limoncello 

Selection of Parisellas Ice-creams and Sorbets(VE & GF available)

Rich Chocolate & Zealots artisan Coffee Cheesecake using “Zealots” artisan coffee beans

Aber Falls Dry Gin Poached Pears (GF & VE) 

Served with vegan meringue & Apple Sorbet

Selection of Welsh & British Cheeses (GF adaptable)  With homemade chutney crackers  (£2.50 supplement)