Main Season in Peppercorns
Our popular Peppercorns restaurant offers a daily changing table d’hôte menu with a mix of traditional and modern dishes
Starters
Prawn ramekins with seared mushrooms in a creamy stilton sauce (GF)
Trio of melon on rocket leaves with a spiced wine reduction (GF) (Ve)
Smoked bacon and avocado with watercress leaves and pine nuts
on a herb crouton with olive oil, sea salt & cracked black pepper
Chilled fruit juice
Soup
Tomato & red pepper (GF) (V)
Mains
Supreme of lemon roasted chicken with dauphinoise potatoes (GF)
Fillet of haddock with fresh parsley served with a creamy champagne sauce (GF)
Beef in beer with drunken prunes
A delicious casserole of braising steak slowly cooked in stout and port with marinated prunes, bacon, celery, and shallots
Nutty spinach and mushroom frittata (V)
Packed with crunchy walnuts, ribbons of spinach, and tender mushrooms.
Lentil bolognaise with penne pasta (Ve) (GFo)
All above dishes are served with the chef’s selection of potatoes and vegetables of the day
Desserts
Rice pudding with caramelised apple and cinnamon (GF)
Eton Mess (GF)
Crushed meringue with raspberries, peaches, and freshly whipped cream
Welsh cakes with homemade bara brith ice cream and butterscotch sauce
Selection of ice cream (GF)
Vanilla – Chocolate – Strawberry
Selection of Welsh and continental cheeses (GF0)
Tea or filter coffee with chocolate mint crème served in the restaurant