Main Courses

Scroll down to view our Valentines Evening Menu

Lunch and Dinner

Traditional Roast of the Day

Winter Warm Chicken Curry, Buttered Rice, Chips, Poppadom and Chutney

Penycae Prime Steak Beef Burger with a choice of Welsh Per-Las or Cheddar Cheese

Cwmgiedd Butchers Faggots and Peas served on Creamed Potatoes & Rich Onion Gravy

Vegetarian Dish of the Day

( PLEASE NOTE THAT THE MENU IS FRESHLY PREPARED AND MOST INGREDIENTS ARE PURCHASED LOCALLY, THE MENU IS AVAILABLE BEFORE 7PM ON FRIDAY AND EXCUDES SATURDAY EVENING AND SUNDAY, THANK YOU.)

 Dinner A-La-Cart

Honey Roasted Ham with Apricot Marmalade served on Creamed Potato, with a Leek & Cider Cream Sauce

£12.95

Wild Welsh Venison served with a Sweet Red Cabbage & Light Redcurrant Infused Peppercorn Sauce, served with Dauphinoise Potatoes  

(Chefs recommendation is medium rare)

£18.95

Tenderloin of Pork, Stuffed with a Farce of Black Pudding & Apple served on Chive Creamed Potatoes and Wholegrain Mustard Creamed Sauce

£16.95

 Chicken Breast Stuffed with Goat Cheese, Sun blushed Tomatoes & Black Grapes and served with a Wild Mushroom Creamed Sauce

£ 15.95

Vegetarian Dish of the Day

 £13.95

Dishes may vary, as the menu changes on a regular basis.

Valentines Evening

Four Course Dinner with drink on arrival

40.00

Pan Fried Scallops Served with Black Pudding, Crispy Bacon and Pea Puree & Lemon infused salad

Black Mountain Smoked Duck with Orange & Pine Nut Salad with Balsamic Dressing.

Swansea Smoked Salmon & Prawns Tiann served with a Gravette of King Prawn on a rocket salad

Welsh Goat Cheese, Cherry & Sun blushed Tomatoes, Garlic Infused Croutons tossed in a

Hazelnut Green Salad and Balsamic Dressing

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Passion Fruit Sorbet

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Chicken Breast stuffed with per-las cheese, leeks, asparagus & sun dried tomatoes served with a Wild Mushroom Creamed Sauce and Chive & Garlic Creamed Potatoes

Trio of Salmon, Haddock & Prawns served with White Wine, Leek, & Lemon infused Cream Sauce

Prime Rib Eye of Beef Served on Dauphinoise Potatoes, Seasonal Vegetables and Redcurrant Jus

(Rib eye is at its best medium rare, happy to cook it medium but not well)

Cothi Goat Cheese and Onion Marmalade Tart served with buttered new potatoes

and hazelnut tossed green salad

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Terry’s Chocolate Orange and Cointreau Cheesecake

Penderyn Whiskey Crème Brule and Shortbread Biscuit

Fruits of the Forest Bread and Butter Pudding

Food is one of lifes Necesseties; Good Food is one of its Pleasures