Served Friday and Saturday evenings

Two Courses – £24, Three Courses – £29

Starters

Tempura king prawns with apple and mango salad

Satay chicken served with peanut sauce

Creamy mushroom soup (Vg)

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Main Course

Slow cooked beef short ribs in a red wine jus with parsnip puree,
served with dauphinoise potatoes and seasonal vegetables

Salmon fillet with prosecco sauce, served with
a truffle and spring onion mash

Confit duck leg with a hazelnut and maple dressing served with dauphinoise potatoes
and vegetables, or fries and salad

Tomato, piu lentils, and red wine stew with chive dumplings (Vg)

6oz bacon and cheese beef burger, from the local butcher,
or kale and hemp seed burger,
served in a brioche bun with fries and a side salad

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Afterwards

Chocolate and espresso pudding with amaretto cream

Stilton and walnut pate served with pickled pears

Basque cheesecake with macerated strawberries

Chocolate and biscoff torte (Vg)

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Tea or coffee

Bwydlen Penwythnos

Wedi ei weini nos Wener a nos Sadwrn

Dau Gwrs – £24, Tri Chwrs – £29

Cwrs cyntaf

Gorgimychiaid brenin tempura gyda salad afal a mango

Cyw iâr satay wedi’i weini â saws cnau daear

Cawl madarch hufennog (Vg)

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Prif gwrs

Asennau byr cig eidion wedi’u coginio’n araf mewn jws gwin coch gyda piwre pannas, wedi’i weini gyda thatws dauphinoise a llysiau tymhorol

Ffiled o eog gyda saws prosecco, wedi’i weini gyda
a stwnsh shibwns a thryffl

Confit coes hwyaden gyda dresin cnau cyll a masarn wedi’i weini â thatws dauphinoise a llysiau, neu sglodion a salad

Stiw tomato, corbys piu, a gwin coch gyda thwmplenni cennin syfi (Vg)

Byrger cig eidion 6 owns gyda cig moch a chaws, gan y cigydd lleol,
neu fyrger hadau cywarch a chêl,
wedi’i weini mewn bynsen brioche gyda sglodion a salad ar yr ochr

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Pwdin

Pwdin siocled ac espresso gyda hufen amaretto

Pate Stilton a chnau Ffrengig wedi’i weini â gellyg wedi’u piclo

Teisen gaws Basgaidd gyda mefus wedi’u masereiddio

Torte siocled a biscoff (Vg)

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Te neu goffi