Served Friday and Saturday evenings, and St Valentine’s Day

Two Courses – £24, Three Courses – £29

Starters

Vermouth French onion soup topped with Gruyere croutons

Scotch egg with Dijon mayo and pickles

Bruschetta topped with aubergine, pickled red onion,
roasted figs and almonds

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Main Course

Beef short rib bourguignon
served with smoked garlic mash and seasonal vegetables

Chicken supreme with butternut squash puree,
leek and potato mash in courgette, and a tarragon and white wine jus

Sun-dried tomato hummus & roasted vegetable tart,
served with fries and a side salad

Salmon and prawn fish pie served in a filo basket
with chive mashed potatoes and vegetables

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

Profiteroles filled with raspberry cream and topped with chocolate sauce

Limoncello and ricotta cheesecake

Baked pears with gorgonzola, walnuts and honey 

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Tea or coffee

Bwydlen Penwythnos

Wedi ei weini nos Wener a nos Sadwrn, a dydd Sant Ffolant

Dau Gwrs – £24, Tri Chwrs – £29

Cwrs cyntaf

Cawl winwnsyn Ffrengig Vermouth gyda croutons Gruyere

‘Scotch egg’ gyda mayo Dijon a picls

Bruschetta gydag wylys, nionyn coch wedi’i biclo,
ffigys ac almonau rhost

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Prif gwrs

Asen fer cig eidion Bourguignon
wedi’i weini gyda stwnsh garlleg wedi’i fygu a llysiau tymhorol

Cyw iâr gyda phiwrî sboncen cnau menyn,
stwnsh cennin a thatws mewn courgette, a jus tarragon a gwin gwyn

Tarten hwmws tomato a llysiau rhost,
wedi’i weini gyda sglodion a salad ochr

Pastai eog a gorgimychiaid wedi ei weini mewn basged filo gyda thatws stwnsh cennin syfi a llysiau

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

Profiteroles wedi’u llenwi â hufen mafon a saws siocled

Teisen gaws Limoncello a ricotta

Gellyg wedi eu pobi gyda gorgonzola, cnau Ffrengig a mêl

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Te neu goffi