Lunch £29 Dinner £35
includes a glass of Prosecco and a gift for the Graduate

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Lunch Menu

Starters
Soup of the day, grilled sour dough

Free range chicken liver parfait, chapel chutney, toasted brioche

Salmon ceviche, vanilla, pink pepper corns and dill crème fraiche

Smoked duck breast, blood orange, fennel and pine nut salad

Heritage tomato, buffalo mozzarella, avocado and basil salad, extra virgin olive oil

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Mains
Roast tenderloin of pork wrapped in sage and pancetta, garlic mash, cabbage,

broad beans and, cider jus

Roast rump of Welsh lamb, potato gratin, courgette, pea and mint fricassee

Whole grilled plaice, wild garlic butter, Ratte potatoes

Grilled 227g welsh dry aged rump steak, portabella mushroom,

Roasted vine tomato, green pepper corn sauce, chapel chips

Wild mushroom, goat’s cheese, spinach and tarragon pithivier, rocket

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Desserts
Vanilla parfait, Schwan pepper macerated strawberries, basil

Green tea crème brulee, lemon short bread

Selection of ice creams and sorbets
(please ask your server for today’s flavours)

Rich dark chocolate tart, tonka bean ice cream, pistachio praline

Chapel cheese board, damson fruit jelly, raisin rye bread,

biscuits, celery and apple
(please ask server for today’s cheese)

Dinner Menu

Starters
Soup of the day, grilled sour dough

Free range chicken liver parfait, chapel chutney, toasted brioche

Salmon ceviche, vanilla, pink pepper corns and dill crème fraiche

Smoked duck breast, blood orange, fennel and pine nut salad

Heritage tomato, buffalo mozzarella, avocado and basil salad, extra virgin olive oil

***************

Mains
Roast tenderloin of pork wrapped in sage and pancetta, garlic mash, cabbage,

broad beans and, cider jus

Roast rump of Welsh lamb, potato gratin, courgette, pea and mint fricassee

Whole grilled lemon sole, wild garlic butter, Ratte potatoes

Grilled 227g welsh dry aged sirloin steak, portabella mushroom,

Roasted vine tomato, green pepper corn sauce, chapel chips

Wild mushroom, goat’s cheese, spinach and tarragon pithivier, rocket

*****************

Desserts
Vanilla parfait, Schwan pepper macerated strawberries, basil

Green tea crème brulee, lemon short bread

Selection of ice creams and sorbets
(please ask your server for today’s flavours)

Rich dark chocolate tart, tonka bean ice cream, pistachio praline

Chapel cheese board, damson fruit jelly, raisin rye bread,

biscuits, celery and apple
(please ask server for today’s cheese)