Sample Daily Menu

Below is a SAMPLE MENU and some of the dishes may vary on today’s menu.

Nibbles

Balsamic onions and Welsh cheddar cheese on sticks £4.50 (v)
Sweet peppers stuffed with cheese £4.95 (v)
Deep fried whitebait served tartare sauce £4.95
Mixed pitted olives with garlic cloves, sweet peppers, cornichons, sun dried tomatoes and caperberries £4.25 (v)

Starters

Soup of the day with crispy croutons and a warm roll £5.95 (gfo,v)
Asparagus and sweet pea risotto, poached free range hens’ egg and crispy Parma ham £7.50 (gf)
Crispy goats cheese and beetroot arancini in panko breadcrumbs, beetroot puree, crushed hazelnuts and peashoots £6.95 (v)
Crab, smoked salmon and dill fishcake with a seaweed and sesame salad and laverbread mayonnaise £7.95
Chicken, pork, black pudding and pine nut terrine, wrapped in bacon served with apricot chutney and toasted sourdough bread £6.95

To Share

“Fish market platter” – breaded calamari rings, prawn and Marie rose cocktail, smoked Wye valley salmon and mascarpone mousse, beer battered goujons of haddock with dressed salad, samphire and Henllan bloomer bread £17.95
Mezze of sweet peppers stuffed cheese, balsamic onions, mixed pitted olives with garlic cloves, cornichons, sun dried tomatoes, caperberries, hummus, tzatziki and pitta bread £14.95 (v)

Light Bites

King prawn and clam linguine with peppers and onions in a creamy white wine, parsley and lemon sauce
finished with parmesan £10.95 – Our wine recommendation is Walt Riesling, Pfalz, Germany
Nachos topped with homemade beef chilli con carne, jalapeños, Monterey Jack cheese, sour cream and guacamole £8.95(gf)
Beef short rib hash cake with fried free-range hens egg and frissee lettuce £8.95
Poached fillet of plaice stuffed with a smoked salmon mousse served with pea puree, sauce vierge and pickled cucumber £10.95

Mains

Pan-fried breast of chicken on a creamy chorizo, white bean and leek ragout with tender stem broccoli and sweet potato crisps £14.95 (gf)
Steak and Conwy ale pie with creamy mash potato, buttered carrots, broccoli florets and rich gravy £13.95
South Indian style pork and coconut curry, braised basmati rice, onion bhaji, naan bread and mango chutney £13.95
Fresh beer battered haddock with triple-cooked chips and mushy peas £9.50sml/£13.50lrg
Welsh lamb hotpot served with sticky red cabbage and apple and homemade soda bread £14.95
Sweet potato, lentil and spinach dhal served with a chickpea and coriander quinoa and crispy kale £12.95 (vg, gf)
Wild mushroom and cauliflower lasagne with dressed rocket, parmesan and garlic bread £12.95 (v)
Pan-fried fillet of seabass with sun-dried tomato and sourdough crumb, saffron coated new potatoes, glazed carrots,
braised baby gem, marsh samphire and brandy and cockle cream sauce £17.95 – Our wine recommendation is Baboon Rock unwooded Chardonnay, South Africa
Pork and leek “Bangers and mash” local bangers served on creamy mash, fried greens, onion gravy and crispy shallots £13.95
Baked fillet of salmon in a teriyaki and soy marinade served with stir fried vermicelli, pak choi, peppers, sugar snap peas and prawn crackers£17.95 **Chosen charity dish**
The Loaf ‘s 7-8oz gourmet steak burger with Monterey Jack cheese, bacon, beef tomato, crisp lettuce and onion rings, served with triple-cooked chips and coleslaw £13.50
Pan fried Welsh 10oz Sirloin steak cooked to your liking, onion rings, grilled cherry tomatoes, sautéed mushroom & onions, triple cooked chips and pea shoot and watercress salad £21.95 (gfo)
Add peppercorn or creamy blue cheese or béarnaise sauce £2.50
Grilled 10oz gammon steak with charred pineapple, fried free range eggs and triple cooked chips £13.95 (gfo)

Sandwiches (only served till 5pm)

…..Sandwiches are served on white or brown farmhouse or gluten free bread and all come with dressed salad

Roast silverside of beef with English mustard mayonnaise and watercress £6.95
Glazed Wiltshire ham and cheddar cheese with Branston pickle£6.75
Oak smoked salmon and pickled cucumber on harvesters’ brown bread with rocket and horseradish crème fraiche £7.95
Soup and sandwich—A choice of a sandwich above and a bowl of today’s homemade soup £8.25 (Salmon option £9.25)
Pan-fried sirloin steak with caramelised red onion and chilli, sautéed mushrooms and Monterey jack cheese on toasted ciabatta £9.25
Homemade fishfinger bap, breaded haddock with crisp gem lettuce and tartare sauce on a toasted sourdough bap £8.25
Sweet chilli sauce filled falafel balls served in a beetroot tortilla with crisp lettuce, peppers and vegan mayonnaise £8.75 (vg)
Grilled goats cheese, roasted red pepper and watercress and basil pesto on toasted ciabatta£7.95(v)
Chicken and peppers in a teriyaki, soy and honey marinade served in a tortilla wrap £7.95

Sides

Triple-cooked hand-cut chunky chips/cheese £3.50/£3.95 (v)
Sweet potato fries £3.75 (v)
Garlic ciabatta/cheese £2.95/£3.50 (v, gfo)
Homemade beer battered onion rings £3.95(v)
Mixed salad with basil oil dressing £3.95 (v, gf)
Fresh Greek salad £4.95 (v, gf)
Selection of vegetables £3.95 (v, gf)
Pot of coleslaw £1.75 (v, gf)

Homemade Desserts

Please see our dessert menu for today’s selection of delicious homemade desserts.

‘Parisella’s of Conwy’ Ice Creams & Sorbets
Ice cream – triple chocolate, vanilla pod, salted caramel, black cherry and amaretto, rum and raisin or raspberry ripple £1.85 per scoop
Sorbet – lemon, raspberry or mango £1.85 per scoop (gf)

Cheese Board (perfect for two to share)
Selection of locally sourced cheeses, served with grapes, celery, chutney, cocoa and orange crispy toast and a selection of biscuits£9.25

Hot Drinks

Americano £2.50
Cappuccino £2.80
Latte £2.80
Decaf coffee £2.50
Pot of tea £2.25
Speciality teas £2.40
Hot chocolate with cream and marshmallows, flake, toffee fudge sauce and cinnamon sugar £3.25

**Chosen Charity Dish**

Every time the selected charity dish is chosen by one of our customers we will donate 50p to our chosen charity.

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(v) – Suitable for vegetarians   (gf) – Gluten free   (gfo) – Gluten free option (vg) – vegan
If you have any dietary requirements or wish to see our allergens information please just ask a member of the team.