Entrée
Chicken liver and orange parfait with toasted brioche and red onion chutney
£4.95

Salmon fishcake with a courgette and bell pepper salad and basil and lime aioli
£4.95

Smoked duck, red onion and orange salad
£4.95

Home cured gravadlax with a rocket salad and a whole grain mustard mayonnaise
£4.95

Duo of melon with fresh fig and Parma ham
£4.50

Roasted tomato and basil soup with homemade pesto and mozzarella
£4.50

Roasted butternut squash soup with garlic crostini
£4.50

Smoked haddock and chive tartlet with anchovy salad
£4.50

Main
Herb rolled pork tenderloin served with local bacon, Llanboidy cheese and leek risotto
£14.50

Crispy Gressingham duck breast with Delmonico potatoes, rhubarb compôte
and a barbeque sauce
£14.50

Chicken wrapped in Parma ham with tagliatelle in a tomato and olive sauce served with a rocket and parmesan salad
£14.50

Warm millefeuille of wild mushroom, red onion and spinach served with roast potatoes
£12.50

Grilled rump steak served with a stuffed field mushroom, confît tomatoes and shallot rings, with béarnaise sauce and chunky chips
£14.50

Roasted fillet of cod with whole roasted baby new potatoes served with hollandaise sauce and finished with a chorizo oil
£13.50

Grilled fillet of beef with basil pomme puree, asparagus spears, red onion marmalade and a port reduction garnished with a parmesan wafer
£16.95

Side orders
Fresh vegetables - £1.50 per portion,
Chips - £1.50 per portion,
Fresh salad - £1.00 per portion

Dessert
Profiteroles filled with Bailey’s cream topped with chocolate sauce

Original vanilla crème brulée with shortbread

Orange and white chocolate cheesecake with raspberry coulis

Lemon and lime tart with lime ice cream

Strawberry meringue pavlova

Raspberry sherry trifle

All £5.00

Selection of the finest Welsh cheeses with biscuits ~ £6.00

Head Chef – Gavin Oram
Sous Chef – Matthew Thomas
Pastry Chef – Peter Ware

For the comfort of our guests, The Cawdor is a non-smoking establishment