Y Review - Evening Menu (March - May)
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)