Sunday Set Lunch

LUNCH MENU

peritif –Hardwick Bloody Mary £9 Prosecco with cranberry syrup £9.50

 

Sourdough bread by Alex Gooch with Netherend Farm salted butter & Spanish extra virgin olive oil made from 100% Arbequina olives £1.75 per person

Starters

Conchigliette (shell shaped) pasta with braised cima di rapa sauce (translates as ‘turnip tops’) cooked with chilli, garlic & anchovy. Classic Puglian dish.

Cauliflower soup with cheddar cheese & chives

Purple sprouting broccoli, tuna mayo sauce, rocket, trevise & beer battered anchovies

Shelled Cornish mussels on char-grilled sourdough with pancetta, cream & parsley

New season Wye Valley asparagus with parmesan dressing and fried ham hock

Crab & shrimp spaghetti with courgette, radicchio, chilli, anchovy & garlic (£3 supp)

Thinly sliced char-grilled venison loin, cavolo nero, celeriac remoulade and deep fried salsify

 

Provencal style fish soup with rouille, croutons & gruyere cheese

Spaghetti with cavolo nero, radicchio, walnuts, chicken stock, chilli, lemon & cream

Heritage tomato & puntarelle salad - Both marinated with anchovy, chilli, garlic & red wine vinegar on char-grilled sourdough with deep fried Haloumi (unpasteurised) that is made in Bristol

Breadcrumbed pork belly & black pudding, pickled white cabbage and apple & mustard sauce

Main Course

Grilled gammon with skinny fries, fried egg and a grain mustard & parsley sauce

Mackerel with braised fennel, deep fried crushed new potatoes, cavolo nero and aioli

Char-grilled Herefordshire 4oz flat Iron steak (cooked pink. This cut is from the shoulder and full of flavour) skinny fries, garlic butter & shallots cooked in beef fat

Beer battered haddock with skinny fries, peas, tartar sauce & lemon

Breadcrumbed butternut squash & tofu arancini with optional Bristol made feta (unpasteurised), parsley, walnut & sage pesto, savoury granola, grilled Italian leaves and purple sprouting broccoli

Grilled chicken breast, purple sprouting broccoli, braised new season broad beans & peas, deep fried polenta and ‘frankies’ tomato sauce

Sides All at £4.50

Skinny fries, Mashed potato, New potatoes, Winter leaf salad,

Rocket & parmesan, Italian Winter greens chilli & garlic,

Deep fried polenta with Frankies tomato sauce

Dessert or Cheese

Lemon crunch

Stem ginger cheesecake with poached rhubarb & shortbread crumble Panettone bread & butter pudding with marmalade ice cream

Chocolate mousse with mandarin crisps

Two scoops of home-made ice cream

Vanilla, malted milk & Gower Cottage brownie, honeycomb & choc chip,

Seville orange marmalade, salted caramel, raspberry ripple or

peanut butter & strawberry jam

Passion fruit sorbet by Fire & Ice of Narberth

Double barrel (2 year old Lincolnshire poacher, unpasteurised) & Tysul Blue (pasteurised but not suitable for pregnancy) with The Preservation Society’s scrumpy butter & biscuits
 

Two courses £22 Three courses £28