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ST DAVIDS WELSH FOOD MANU STARTERS Cheesy leek and wholegrain mustard soup with a warm bread roll and butter Bacon and leek crab cawl with carphilly rarebit on toast Glenmorgan sausages with homemade celeriac and horsradish coleslaw Cappaccio of beetroot with welsh goatscheese and cress salad Grilled asparagus with poached duck egg and wilted spinach finished with sorrell hollandaise MAINS Welsh beef stew with Oxtail cider and roast beetroot Cockle and smoked bacon pie with creamed leeks and tarragon Welsh rarebit with stout, on a toasted muffin with anglessy egg Roast loin and braised shoulder of salt marsh lamb with broad beans and poached leeks Sewin(seatrout) with soused vegetables with fresh cockles and sorrell Welsh Pork Ribeye with spiced roast beetroot, served with bacon and leek champ Creamed leek tartlet with two welsh cheeses and garden cress
DESSERTS Bara brith with caramalised plums and lavender ice cream £5.25 Monmouth pudding with stwed pears and ruhbarb served with clotted cream £5.25 Pantysgawn cheesecake with poached fruit and black mountain liquor £5.25 Ploughmans cheeseboard with homemade pickle, biscuits, bread and welsh pears £5.95 Crushed new Potatoes, Red Wine & Red Oinion Jus Beer Battered New York Hake with Chunky Chips, Pea Puree & Tartar Sauce |
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he St. Davids food month started simply as a couple of hearty specials on our normal menu. Over the years the event grew from St. Davids Day to St. Davids Weekend, then a week, fortnight and now a whole month. The demand for quality produce from the British Isles is heartening and we have made considerable efforts to make our dishes truly affordable in these uncertain times. One thing is for sure, when you try our cuisine I'll place a small ager that you'll be back within the month to try something else of the menu which we begin planning at the start of the year. Due to the nature and vagaries of using small, specialist suppliers the menu may change in part over the month but that is part of the fun of cooking from fresh! Will Lyons [28th Feb 2010] |
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Our lunches have won national and local awards plus we're only a handful of restaurants with official tourist board accreditation for quality. So even though you are paying an incredibly low price for a lunch that makes use of superior ingredients it is your absolute guarantee of quality.
What's more, our philosophy is simple - if we can wow you with a superb and expertly cooked lunch, you may then want to visit us in the evening and try our oustanding a la carte menu.
Whether it's a quick lunch or a longer afternoon affair - we have the expertise to not disappoint.
