Lunch Menu

 MARCH 2018

1 COURSE £13.95  2 COURSES £16.95  3 COURSES £19.95


‘Complimentary pea & mint houmous with Cajun tortilla crisps for the table’

House marinated olives £1

Homemade garlic & rosemary focaccia, salted butter, or with balsamic vinegar & olive oil £2



‘King prawns’ – with chilli, garlic, olive oil & ‘sambuca’, and char-grilled ciabatta (gfo)

‘The pate’ – chicken liver, port, orange, redcurrant & sage, Cumberland relish, toasted ciabatta (gfo)

‘Mushrooms on toast’ – fricassée of garlic mushrooms with caramelized shallots, and a brandy & thyme cream sauce (v) (gfo)

‘The soup’ – cream of leek, smoked cheddar & apple, crispy ciabatta croutons, homemade bread & salted butter (v) (gfo)

‘Crispy beef’ – shredded beef tempura, Asian vegetables, peanut satay dipping sauce, sweet chilli & ginger dressing

‘Seafood crèpe’ – king prawns, queen scallops, smoked salmon, lobster cream, cheddar & herb crumb ‘au gratin’ (main course size available)


‘Fish & chips’ – crispy cod goujons, smoked bacon, onions & peas ‘a lá français’, spinach cream, skinny chips, horseradish & parsley dressing (gfo)

‘Our risotto’ – char-grilled chicken breast & wild mushroom risotto with spinach, char-grilled courgette, parmesan & cream (gf)

‘Welsh pork’ – slow cooked crispy belly & crispy fried pulled shoulder with parsnip purée, winter vegetables, apple relish, cider gravy, dauphinois potatoes (gfo)

‘Bream’ – pan fried fillet of bream with crispy smoked haddock & cod fishcakes, sauté queen scallops, fennel cream, wilted spinach, purple sprouting broccoli

‘A little taste of India’ – chick pea masala, coriander & red onion bhaji, char-grilled naan bread, spinach & cauliflower filo parcel, curried cauliflower purée, curry oil, pilaf rice (v)

‘The fish market’ – pan fried bream & salmon, smoked haddock & cod fishcake, lobster, king prawn & queen scallop crèpe ‘au gratin’, crispy fish goujon, creamed peas, provençal relish, beetroot tartar, samphire, crispy new potatoes

– £4 supplement

‘Local Sirloin Steak’ – char-grilled sirloin steak (8oz) with crispy onion rings, sauté mushrooms, roasted vine tomato, sauté cabbage & purple sprouting broccoli, homemade chips, pepper sauce

– £4 supplement

All our main courses come as complete dishes, we have some little extras below if you would like them!



Homemade chips £2

Skinny fries £2

Dauphinoise £2

House vegetables £2

House dressed salad £2

v= vegetarian   gf = gluten free   gfo = gluten free option available, please ask!!)

If you have any other dietary requirements, please let us know and we’ll do our very best to please!





‘The citrus quartet’ – mini glazed lemon tartlet, lime cheesecake, orange creme brûlée, orange ripple ice-cream

Classic vanilla crème brulee with our own honeycomb (gf)

Warm sticky carrot, date & ginger ‘cake’ with cinnamon cream cheese ‘frosting’

Our chocolate ‘Tiramisu’ cheesecake with mocha ice-cream

Mango, peach & passion fruit pavlova, our own raspberry sorbet, whipped cream (gf)

Warm pear, rhubarb & custard crumble ‘tartlet’ with vanilla ice-cream & pouring cream

 Chocolate trio – dark chocolate mousse cake, vanilla cream filled profiterole with warm chocolate fudge sauce, white chocolate creme caramel, vanilla ice-cream


ICE-CREAM (3 scoops)
Chilly Cow (Local) – Lemon Meringue * Irish cream * Espresso Frappé
Mario’s (Welsh) – Vanilla * Orange ripple * Strawberry * Chocolate
Cheshire Ice-Cream Farm – Blackcurrant & Liquorice * Rum & Raisin * Raspberry Ripple * Honeycomb * Salted Caramel

SORBETS (3 scoops)
(from Movenpick & Mario’s)
* Lemon * Blackcurrant * Mango

(£2.95 supplement)
– our selection of Welsh cheeses with apple, grapes, chutney, crackers & butter

Bodnant Aberwen, Pantysgawn Goat’s cheese, Caws Cenarth Perl Las,
Caws Cenarth Perl Wen