This menu is available for groups of 15-25 people throughout October and November and must be pre-ordered

Chef’s Soup of the Day
toasted ciabatta (V. VE & GF available)

Whipped Goat’s Cheese Salad
confit tomatoes, beetroot glaze, toasted almonds (V, GF)

Smoked Mackerel Pâté
red onion marmalade, toast, mixed leaf salad (GF available)

Wild Mushroom, Truffle and Pecorino Arancini
basil aioli, crispy onions (V)

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Baked Spiced Cauliflower
Charred leeks, sweet roasted carrot, dill pesto, watercress

Spiced Pork Belly
Mashed potato, wilted greens, confit shallots, madeira jus (GF available)

Pan Seared Fillet of Seabass
New potatoes, cherry tomatoes, shallots, garlic, chimichurri (GF available)

8oz Sirloin Steak
Triple cooked chips, red onion and tomato ragout, garlic herb butter, mixed leaf salad
(GF available) (£7 Supplement)

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Warm Chocolate Brownie
white chocolate mousse (V, GF)

 Sticky Toffee Pudding
Butterscotch sauce, vanilla ice cream (V)

Tiramisu
Viennese fingers soaked in espresso, coffee liqueur infused mascarpone (V)

 Welsh Cheeseboard (Two cheeses)
water biscuits, apple, celery, red onion marmalade V. GF Available)

2-courses £26  3-courses £30