To Start
Chicken & Duck Liver Pate – Spiced Pear & Grape Chutney (g)

Shelled Gower Mussels – Celeriac Velouté – Truffle Oil - Rye Dipping Bread (g)

​Rustic Rosemary Focaccia w/ Confit Garlic & Sun Blushed Tomatoes in dipping Oil (v)

Pumpkin Gnocchi - Walnut - Mulled Wine Reduction (v)

To Follow
Pan Roasted Turkey Ballotine – Sage & Onion Stuffing - Sprouts & Smoked Bacon – P&H Gravy (g)
Served with Duck Fat Roast Potatoes and Seasonal Vegetables
Or
Perl Wen, Wild Mushroom & Chestnut Tagliatelle – Truffle Oil - Garlic Ciabatta (v)

Carmarthen Venison, Smoked Bacon & Wild Mushroom Lasagne – Garlic Ciabatta

Pan Roasted Salmon – Lemon & Saffron Risotto – Beetroot Puree – Remoulade (g)

Aged Welsh 8oz Sirloin - Triple Cooked Chips - Roasted Balsamic Beef Tomato - Au Poivre Sauce (g)


To Finish
Cointreau & Clementine Pannacotta – Cream Filled Brandy Snap (g)
 
Sticky Toffee ‘Christmas’ Pudding – Brandy Sauce (v)
 
Flaming 'After Eight' Mint Crème Brulé​ (v/g)

Perl Wen - Welsh Cake - Chutney (v/g)
​
Trio of Welsh Ice-Creams/Sorbets 
Choose from: Vanilla - Jaffa Cake - Salted Caramel (v/g)
Prosecco - Cherry (v/ve/g)

Two Course £29 - Three Course £36
This menu is for groups of 6+ and must be booked in advance with a pre order
​​(v) Vegetarian (ve) Vegan on request (g) Gluten free on request