Chef James Howe

Pizza Platter - Tomato, Basil & Mozzarella, Roasted Red Pepper, Artichoke & Olive, Parma Ham, Balsamic & Rocket

Pappardelle Carbonara with Pancetta & Peas

Penne Pasta with Flaked Salmon, Tenderstem Broccoli & Rocket Pesto

Pork Meatballs in a Red Wine Ragu with Spaghetti and Parmesan Cheese

Sharing Platter - Classic Italian Tiramisu, Sicilian Lemon Cake and Stuffed Cannoli served with Whipping Cream & Sauces

Caramelised Onion Soup topped with a Gorwydd Cheese Croute

Braised Beef Bon Bon served with Spiced Mayo

Naked Sewin Fishcake with Crushed Pea Salad and Dill Dressing

Caprese Arancini with Basil Cream and Balsamic Syrup

Glamorgan Corn Dog in a Crispy Batter with Honey Mustard Sauce (v)

Trio of Pulled Pork Sliders - Apple Compote, Red Cabbage Slaw and Shallot Chutney served with Skinny Fries

Lemon & Thyme Roast Chicken Supreme with a Cherry Tomato & Rocket Compote and Parmentier Potatoes

Fillet of Rainbow Trout with Parsley Potatoes, Tender Stem Broccoli and White Wine Veloute

Mac & Cheese Poutine served over Crisp Fries topped with a Nappe of Gravy and Smoked Cheese (v)

Moroccan Style Tagine served over Mixed Grains, topped with an Aubergine Fritter (vegan)

Gin & Tonic Cheesecake with a Lemon Curd Gel and a Mint Cream

Banana & Biscoff Pie served with a Chocolate Ganache

Apple & Sultana Strudel served with a Chilled Custard

Coconut & Mango Rice Pudding with a Rum Syrup

Green Eggs & Ham - Crisp Coated Egg and Braised Ham Hock with a Pea Coulis

Salmon Canneloni - Salmon wrapped in Fresh Pasta and finished with a Caper Brown Butter

Wild Mushroom Bruschetta - locally picked Mushrooms tossed in Ale Sauce and served over Fresh Homemade Bread

Roast Rib of Beef served Medium Rare with stuffed Yorkshire Pudding, Roast Potatoes and Market Vegetables

Monkfish Wellington with a Lemon & Basil Crepe, Hasselback Potatoes and a White Wine Demi-Glace

Cauliflower Steak served with Field Mushroom, Confit Tomato and Peppercorn Sauce

Red Velvet Chocolate Fondant with a Filo Tuille and Whipped Cream Cheese

Peach Melba Tart served with Creme Anglaise

Maple & Bourbon Brulee accompanied by Shortbread Fingers

Homemade Bread with Flavoured Butters & Dipping Oils

Oxtail Ravioli glazed in a Port Deception on a bed of Sauteed Greens

Duo of Salmon - Smoked Salmon & Salmon Fishcake, Blini and Horseradish Cream

Sweet Potato & Goat's Cheese Terrine with Cherry Tomato Jam and Herb Salad

'Posh' Mixed Grill - Beef Fillet, Pork Tenderloin, Lamb Cannon served with Swede Puree, Demi-Glace and Pommes Anna

Roast Cod Loin served with Pont Neuf Potatoes, Ale Batter Buts, Pea Puree and a Caper Cream

Squash Roulade in Puff Pastry, Lentil, Spinach & Cenarth Cheese Duxelle, Creamed Potatoes & Vegetable Jus

Sticky Toffee Pudding with Butterscotch Sauce, Vanilla Tuille and Clotted Cream

Tart au Citron with Meringue Kisses and a Sharp Raspberry Sauce

Milk Chocolate & Peanut Butter Blondie with Caramel Drizzle and Vanilla Ice Cream