The Greenhouse Menu

Firsts

• Chef’s homemade soup of the day served with a warm bloomer- V- GF Option Available
• Greenhouse homemade chicken liver pate with 'Welsh Barti Ddu' brandy, cranberry & gooseberry chutney with ciabatta Melba toast
• Honeydew melon with berry coulis and carpaccio of slow cooked spiced pear and vanilla syrup GF V
• Pasadena goujons with South Carolina BBQ mayo and chipolte salsa dip
• salad of flaked smoked peppered mackerel, pickled fennel, seasonal leaves with horseradish mayo dressing GF
• tempura King Prawns with pickled ginger, wasabi and soy sauce
• War of the roses - yorkshire pudding stuffed with Lancashire black pudding, bacon lardons, Hafod beer & onion gravy with mustard drops
• Japanese Chicken yakatori skewers, grilled with spring onions, terryaki glaze and toasted sesame seeds GF
• Sliced smoked salmon served with a pea and horseradish tart and citrus dressing
• garlic and herb field mushrooms served on toasted sour dough bread, melted emmental cheese, smoked soya pieces and pickled marrow GF option available

Main Events - From the Sea

• Fresh fillet of haddock in a crispy Hafod Beer batter with real mushy peas and chips
• Hake Fillet baked Fillet of hake served on a bed of spinach mash topped with a rich cheddar sauce & baked until golden GF
• Fresh Salmon Fillet Marinated in apple & cider, served with a warm salad of tossed Chinese greens and peppers with a light Asian dressing GF

Main Events - From the Grill

• Cymru Burger - Locally sourced minced beef crafted into a handmade Burger served with burger sauce, lettuce, tomato, topped with a 'Welsh' welsh rarebit of Cearphilly cheese, leek & Hafod stout served in a brioche bun, Coleslaw and a pot of chips
• ‘Char Grilled Halloumi and vegetable kebabs’ - served with house seasonal salad, warm flour tortilla and peri peri dressing
• Ynys mon award winning gammon steak - with fried egg, Chips and grilled tomato, A Britisn Classic
• Grilled 8oz Fillet Steak - Served with sautéed field mushrooms with grilled tomato, rocket and chips£9.95 supp
• Grilled 10oz Ribeye Steak - Served with sautéed field mushrooms, grilled tomato, rocket and chips£8.95 supp
• Steak Sauces - Pepper & brandy – Creamy Diane – Plas hafod's smoked chilli dragon sauce£2.50 supp

House Specialities

• Time for Tiffin - MURGH MAKHANI (buttered chicken) baked marinated chicken served in a mildly spiced tomato sauce, basmati rice and garlic Naan Vegetarian option available
• Paved Lamb Rump - Spiralized vegetables and green beans, bound in a minted dressing with crispy leeks GF£2.00 supplement
• Sizzling Platter - Marinated pork, shredded with satay sauce and stir fry vegetables GF Vegetarian option available
• Roast Topside of Beef freshly roasted topside of Beef with homemade Yorkshire pudding, beef dripping roast potatoes and rich beef gravy
• Pork, Grilled pork Loin with Parsnip mash, pear and armennac brandy sauce and crispy crackling
• vegetarian Hafod Caprese Baked aubergine, spinach and mushroom topped with a tomato & herb sauce finished with melted mozzarella served with dressed salad leaves
• Southern Spiced char grilled Cajun Chicken Breast with Cajun 'tater' salad og baby new potatoes, sweetcorn, peas, red onion and lightly spiced mayonnaise

Side Dishes

• Bucket of chunky chips, add cheese or gravy or both£2.50
• ‘Hafod Beer’ battered onion rings£2.50
• Hot garlic and herb ciabatta bread with balsamic dipping oil£2.50

Sweets

• Greenhouse Plant pot apple and raspberry crumble served with a jug of vanilla custard
• Ice Cream Sundea - Knicker bocka glory - vanilla ice cream, raspberries and peaches with tangy rasp[berry coulis topped with fresh whipped cream and a cherry
• Sticky Toffee Pudding served with warm toffee sauce and vanilla ice cream
• Vanilla Cheesecake GF topped with blueberry compote and pouring cream
• hazlenut and caramel Pavlova served with fudge ice cream, warm caramel sauce and fresh whipped cream toasted hazlenuts
• Selection of Welsh and English classic cheese with fruit and biscuits££2.00 Supplement