Served Friday and Saturday nights

Two Courses – £24, Three Courses – £29

Starters

Cod goujons with lemon mayo and pickled cucumber

Potted ham hock with spiced apricot chutney

Soup of the day

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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 and leek sauce, served on a truffle mash

Marrow stuffed with spanish rice and crispy marinated tempeh (Vg)

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

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Afterwards

Pear cake with cinnamon sugar and custard

Brioche chocolate orange bread and butter pudding

Lemon tart with blackberries

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Tea or coffee

Bwydlen y penwythnos

Wedi ei weini nos Wener a nos Sadwrn

Dau Gwrs – £24, Tri Chwrs – £29

Cwrs cyntaf

Goujons penfras gyda mayo lemon a chiwcymbr wedi’i biclo

Hoc ham mewn pot gyda siytni bricyll sbeislyd

Cawl y dydd

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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 eog gyda saws prosecco a chennin, wedi’i weini ar stwnsh peli

Pwmpen wedi’i stwffio â reis Sbaenaidd a thymer wedi’i farinadu crensiog (Vg)

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

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Pwdin

Cacen gellyg gyda siwgr sinamon a chwstard

Pwdin bara brioche siocled ac oren

Tarten lemwn gyda mwyar duon

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Te neu goffi