Served Friday and Saturday evening

Two Courses – £22, Three Courses – £27

Starters

Onion and Pant Du cider velouté

Cod goujons served with lemon mayo 

Scotch egg with Dijon mayo and pickles

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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

Baked gnocchi with pine nuts, parmesan and spinach,
served with garlic bread and salad

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

Lamb shank cooked in Indian spices, coriander and pomegranate served with fragrant butter rice

6oz bacon and cheese beef burger, from the local butcher,
or butternut squash and chickpea burger,
served in a brioche bun with fries and a side salad

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Afterwards

White chocolate and whisky croissant bread and butter pudding

Perl Wen cheese with walnuts, pear puree and mushroom cream

Chocolate melt in the middle pudding

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Tea or coffee

Bwydlen Penwythnos

Wedi ei weini nos Wener a nos Sadwrn

Dau Gwrs – £22, Tri Chwrs – £27

Cwrs cyntaf

Velouté nionyn a seidr Pant Du

Goujons penfras wedi’u gweini â lemon mayo

‘Scotch egg’ gyda mayo Dijon a picls

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Prif gwrs

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

Gnocchi pôb gyda cnau pinwydd, parmesan a sbigoglys,
wedi’i weini gyda bara garlleg a salad

Ffiled eog gyda saws prosecco,
wedi’i weini a stwnsh shibwms a tryffl

Shank cig oen wedi’i goginio mewn sbeisys Indiaidd, coriander a phomgranad wedi’i weini â reis menyn persawrus

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 bara croissant gyda siocled gwyn a wisgi

Caws perl wen gyda chnau Ffrengig, piwrî gellyg a hufen madarch

Pwdin siocled ‘melt in the middle’

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Te neu goffi