DINNER MENU

Please Note this is a sample Menu only

3 Courses from £45.00

STARTERS
•
Terrine of pork cheek and foie gras with chorizo and fig
•
Pan fried brill and seared scallop, lemon, basil and red pepper polenta
•
Poached squab, feta, watermelon pearls, shallot and thyme purée
•
Oven roast codling, cauliflower cous cous, tonka bean and sherry
•
Butternut squash, confit endive, artichoke and goat’s cheese

MAIN COURSE
•
Roasted loin of venison, sweet corn, hazelnut, celeriac and chocolate
•
Pan seared sea bass with crab & cockle risotto, caper and lemon dressing
•
Welsh Lamb “three ways” with truffle, shallot and Pommery mustard
•
Seared fillet of turbot, confit belly pork, cep, sage and onion
  •
Oven baked sirloin of beef, langoustine tortellini, parsley root purée, shallot confit

We do not knowingly use genetically modified ingredients
A 12.5% service charge is applied to tables of six or more


THE CROWN TASTER MENU
(whole tables only)
•
Eight course dégustation menu
•
Prepared each evening on request
£65 per person
•
Last orders on the Taster Menu – 8.30pm

Sommelier Taster Selection
To add to your dining experience wines are specially selected to accompany each menu
£32.50 per person

DESSERTS
(With Suggested Wines)

•
Crown “Tiramisu”, chocolate brownie ice cream
(Maury 1928 Solera, Roussillon)

Baked fig soufflé, golden raisin,sherry and maple
(I Capitelli  2005, Anselmi, Veneto, Italy)

Pineapple carpaccio, vanilla rice espuma, black currant and white chocolate
(Tokaji Aszú 2002, 5 Puttonyos, Crown Estates, Hegyalja, Hungary)

Apple crumble, frozen chestnut cream, roast plum and muscat
(Elysium Black Muscat 2005, Andrew Quady Madera, California)

Trio of homemade ice creams

Selection of Welsh and English Cheeses
served with homemade biscuits and preserves
(£4.75 supplement)

Preparation time of desserts may vary as each is individually made to order.

We do not knowingly use genetically modified ingredients.