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

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

Some of our dishes may contain nuts. If you have any dietary requirements please inform a member of our restaurant team. We will always do our best to adapt our menus to suit your needs.