01745 775752

A La Carte Menu

Available Thursday – Saturday from 6pm – 9pm.

Please kindly note this is a sample menu. Dishes and prices may vary.


To Start

Soup
Beetroot, goats cheese, pickled orange – 6

Ham Hock
Pressed ham hock, grilled rarebit, piccalilli, sourdough wafer – 7.5

Per Las (v)
Blue cheese croquette, soused vegetables, salsa verde – 7

Surf & Turf
Rabbit loin, roasted scallop, sweetcorn, bacon bits, popcorn, truffle oil – 9

Meat Fruits
Chicken liver parfait, mandarin jelly, charred focaccia – 7

Terrine
Mackerel, new potato & chive terrine, aioli, salsa verde – 7.5


To Follow

Pig
Pork loin, crispy ham knuckle, cabbage & bacon – 18

Venison
Pink loin, pressed shoulder, cauliflower, mini jackets, crispy kale – 19

Coley & Crab
Roast loin tempura soft shell crab, garlic butter, skinny fries – 18

Risotto (v)
Wild mushroom, charred vegetables, truffle oil – 17

Lamb
Roasted rump, crispy bits, wilted baby-gem, pea mint, new potatoes – 19

All meals are served as a complete dish, but why not indulge in any of the following sides, or take a look at our grill section
Sweet potato fries – 3.5
Home cooked chips – 3.5
Skinny French fries – 3.5
Seasonal mixed vegetables – 4
Buttered new potatoes – 3.5
Mixed leaf, parmesan salad – 3.5
Add Truffle oil & parmesan – +1.5

_____________________________________________________________________

The Grill

All our steaks are sourced from the Conwy valley and aged for a minimum of 28 days.

Fillet Steak
Taken from beneath the ribs, this muscles does very little work and is the most tender part of the beef.  Cooked to your preference, recommended medium rare – 26

Rib-eye Steak
Cut from the rib section, it is both flavourful and tender, due to its large ‘eye’ and marbling of fat.  Cooked to your preference, recommended medium rare – 23

Sirloin Steak
The steak is cut from the rear back portion of the animal, and is lean and tender.  Cooked to your preference, recommended medium rare – 22

Lemon & Garlic Chicken
Accompanied by your choice of potato – 17

Pork Rack
(please allow minimum 30 minutes cooking)
Maple & grain mustard glazed pork chops – 19

All grill items are accompanied by mushrooms, roasted tomato and choice of potato (fries – chips – new potatoes)

Peppercorn – 3
Red Wine – 3
Diane – 3
Black pudding – 3
Tempura soft shell crab, garlic butter – 5
Jumbo onion rings – 3.5

_____________________________________________________________________

To Finish
All desserts – 6.5

Strawberry
Strawberry parfait, milk shake, poppy seed meringues

Rolo
Chocolate mousse, caramel centre, vanilla cream, sesame & almond truffle

Tiramisu
Coffee sponge, Kailua cream, amaretto jellies

Pasion Fruit
Passion fruit panna cotta, mango sorbet, macaroon, popping candy

Trio
Rolo, tiramisu, strawberry parfait

Dessert Wine
Sweet Raquel Glass – 6, Bottle – 17
Brown Brothers Orange Muscat, 1/2 bottle – 21

Cheese Board
for one  – 7
to share – 12

Selection of Welsh cheese chutneys & Cradoc Biscuits

Perl Wen
A combination of a Caerphilly and Brie style cheese when consumed young.  It has a soft bloomy rind and a lemony interior.  It won a Silver Award for Best New Cheese at the World Cheese Awards.

Perl Las
A truly different Blue Cheese – when young, Per Las has a light taste and a salty flavour.  When mature, it becomes golden in colour and stronger in taste yet still delicate.

Black Bomber
An award winning cheese truckle offered by the Snowdonia Cheese Company, Black Bomber is a strong extra mature cheddar.  This cheese collected a Silver Award in the 2010 Nantwich International and a Bronze Award at the World Cheese Awards in 2007.  Suitable for vegetarians.

Add a glass of Port – 3

Twining’s Tea, petit fours – 3.5
Selection of breakfast and herbal teas

Dwyfor Coffee, petit fours – 3.5
American, Latte, Cappuccino, Mocha, Hot Chocolate

Liquors Coffee, petit fours – 6
Irish / Highland / Jamaican coffees, all available and more

Cognac, Malt & Liquors menu available upon request