Tartare salmon tartare, cucumber, aubergine, melba toast £7.95
Scallops American scallops in a Jerusalem artichoke soup, 'tete de porc', smoked eel mousseline £9.95
Faggots wood-pigeon, duck liver, puy lentils, cassis £8.50
Risotto wild and farmed welsh & French mushrooms £10.95

Other starters are available.

Sadlers Welsh fillet and braised shin, parsnip puree, sauce bordelaise £28.95
Guinea fowl onion soubise, sautéed greens, pleurotte mushrooms £18.95
Middlewood farm lamb shoulder braised, anchoïade, barley risotto £19.95
Turbot, watercress sauce, brandade, leek fondue, morel cream £19.95
Panna cotta with turnip and apple puree; celeriac, parsnip, mushrooms, parmesan beignet, sherry gel £13.95
Venison seared local loin, pickled red cabbage, sauce grand veneur £21.95

Other main courses are available.

White and dark chocolate mousse with raspberries and pear sorbet
Tourteau fromage (soft cream cheese-cake, nutmeg brulee, pain d epice)
Croustillant (braeburn apple tart, almonds, cider sorbet)
Organic pumpkin panna-cotta, fresh fennel cream, sweet bell pepper

Other desserts are available.

2 Course £25
3 Course £30

Endive salad with Perl Las, glazed pine nuts, grilled red onion & cranberry vinaigrette
Velouté of 4 onions and parsnip
Breast of wood-pigeon with a suet pudding of morels and glazed walnuts
Faggot of rabbit with black pudding and cabbage
Smoked goose breast with duck egg mayonnaise and watercress vinaigrette
Smoked salmon and cream cheese terrine with dill and chive

Whole roasted partridge with puree of chestnuts and roast root vegetables
Cassoulet of winter squash with mushrooms and crispy herbs
Peppered rump of local Venison with braised cabbage and jus d'epice
Braised shin of beef with roasted celeriac and horseradish potatoes
Poached smoked haddock, soft herb brioche crust, Dijon and sauterne jus
Sautéed scallops with smoked eel, spinach mousseline, Jerusalem artichoke cream

Savarin with mulled wine, Agen prunes, and cinnamon ice cream
Baked apple farced with Christmas pudding, egg nog crème anglaise
Concorde pears poached in Sauterne with panna cotta
Bread pudding with beurre noisette, dried fruits and crème fraiche
Assiette of French and Welsh cheeses
Lemon brulee with sable biscuits and fruit compote

Amuse bouche

* * * *
Endive salad with Perl Las, glazed pine nuts, grilled red onion & cranberry vinaigrette
Velouté of 4 onions and parsnip
Breast of wood-pigeon with a suet pudding of morels and glazed walnuts
Faggot of rabbit with black pudding and cabbage
Smoked goose breast with duck egg mayonnaise and watercress vinaigrette
Smoked salmon and cream cheese terrine with dill and chive

Whole roasted partridge with puree of chestnuts and roast root vegetables
Cassoulet of winter squash with mushrooms and crispy herbs
Peppered rump of local Venison with braised cabbage and jus d'epice
Braised shin of beef with roasted celeriac and horseradish potatoes
Poached smoked haddock, soft herb brioche crust, Dijon and sauterne jus
Sautéed scallops with smoked eel, spinach mousseline, Jerusalem artichoke cream

Pre dessert

* * * *
Savarin with mulled wine, Agen prunes, and cinnamon ice cream
Baked apple farced with Christmas pudding, egg nog crème anglaise
Concorde pears poached in Sauterne with panna cotta
Bread pudding with beurre noisette, dried fruits and crème fraiche
Assiette of French and Welsh cheeses
Lemon brulee with sable biscuits and fruit compote