Entrées

Side Dishes Served Family Style, Unless Otherwise Directed.

Meat & Poultry

  • Free Range, Pasture Raised Roasted Breast of Organic Chicken with a Delicate Morel Mushroom Cream Sauce.

  • Slowly Braised Beef Short Ribs, Served on a Bed of Risotto Milanese and Finished with a Rich Reduction Jus.

  • Slowly Roasted Aromatic Pork Belly Served with Caramelized Apples and a Rich Cider Jus**

  • Pan Roasted Culver Farms Duck Breast Served Medium Rare with Sauteed Chanterelle Mushrooms and a Rich Blackberry Reduction Jus.

  • Fossil Farms Grass Finished New Zealand Venison Tenderloin, Served Medium Rare with Redcurrant Demi-Glace Sauce and Roasted Pear Puree, Pear Crisp.

  • Iberico Double Bone-In Pork Chop, Cooked to Perfection & Served with Caramelized Roasted Peaches and a Rich Reduction Jus.

  • Iberico pork is considered the finest pork in the world. This exceptional pork is sourced from Spain, the Iberian pigs are raised on a diet of acorns and the resulting meat has a very high fat content leading to an exceptional marbled texture in the meat, and a unique, nutty flavor.

  • Steak Frites, Cut of your choice (See Below), Served Medium Rare and Served with a Classic Au Poivre Brandy & Peppercorn Cream sauce and Triple Cooked Steak Fries Cooked In Beef Tallow. Truffle Oil Drizzle and Fresh Parmesan shavings.

Available Steak Cuts, Sourced Locally.

• Prime New York Strip Steak

• Prime Ribeye Steak

• Prime Filet Mignon

• Prime Bone-In Cowboy Ribeye

• Prime Tomahawk Steak

• Dry Aged Prime New York Strip Steak

• A5 Wagyu Ribeye Steak, sourced from the Miyazaki prefecture in Japan.

• A5 Wagyu New York Strip Steak, sourced from the Miyazaki prefecture in Japan.

**This is one of my all-time favorite dishes, here’s how it’s prepared. The pork belly is slowly braised for 6 hours on a bed of onions, carrots, apples along with fresh ginger and star anise with a good amount of British hard cider. After cooling it is then rolled into a cylinder shape and refrigerated overnight, the pan juices are used to prepare the jus. The pork belly is then sliced into portions which resemble a filet mignon, and pan seared until crispy edges are formed, then finished in the oven. The unbelievably flavorful center is so tender you can cut it with a fork.

From The Sea

  • Handmade Lobster Ravioli: Poached Lobster, Delicate Fresh Egg Pasta, Served with a Light Champagne Cream Sauce, Lobster Reduction Jus, Freshly Shaved Truffle and Parmesan.

  • Slowly Braised Mediterranean Octopus & Served on a Vibrant Squid Ink Risotto with Crispy Langoustine Tempura, Lemon Zest and Fresh Herbs.

  • Pan Seared Diver Caught Sea Scallops with Citrus & Caviar Burre Blanc Sauce, Basil Oil and Micro Greens.

  • Macadamia Nut Crusted Halibut Filet, Vibrant Ataulfo Mango Burre Blanc Sauce.

  • Poached Lobster Tail, Handmade Truffled Gnocchi, Lobster Jus au Poivre, Freshly Shaved Black Truffle.

  • Perfectly Cooked Fillet of Salmon Served with a Delicate Champagne Beurre Blanc Sauce, Lemon Zest, and Fresh Dill Infused Oil.

  • Seared Sesame Crusted Tuna Loin Marinated in Miso, Ponzu and Fresh Ginger, Served with Crispy Fried Avocado and Fragrant Basmati Rice.

  • Pan-Seared Halibut Fillet Served with an Indulgent Louisiana-style Crawfish and Spanish Chorizo Cream Sauce.

  • Pan Seared Garlic Butter Argentinian King Shrimp Served with Creamy Southern Parmesan Grits and Light Vibrant Butter Lettuce and Apple Side Salad Served with a Citrus Champagne Vinaigrette.

  • Monkfish Tail Wrapped in Crispy Prosciutto, Seasoned with Freshly Chopped Parsley, Oregano, Thyme and Lemon Zest, Garnished with Balsamic Reduction and Served with a Creamy Parmesan Risotto.

  • Pan Seared Chilean Sea Bass Served with Lemon Caper Beurre Blanc Sauce.

Vegetarian & vegan Dishes

  • Slowly Caramelized Shallot Tart Tatin Topped with Fresh Baby Arugula.

  • Roasted Butternut Squash Gnocchi with Brown Butter Sauce, Creamy Butternut Squash Puree, Toasted Pine Nuts and Fried Sage Leaves.

  • Crunchy Panko & Almond Crusted Fried Goat Cheese Served with a Roasted Beetroot Puree, Pickled Golden Beetroot, Parmesan Crisp and Fresh Herb Salad.

  • Vegan Butternut Squash Wellington, Slow Roasted Butternut Squash Encased in a Rich and Flavorful Mushroom Duxelles and Surrounded by a Light and Flaky Vegan Puff Pastry.

    Looking for more vegan and vegetarian options?

    With over five years of experience at a well-regarded vegan and vegetarian restaurant in Cardiff, Wales, I have extensive knowledge of creating delicious plant-based dishes. If you have specific dietary preferences and would like to explore additional menu options, please GET IN TOUCH, I’d be happy to share a selection of thoughtfully crafted dishes with you.

Side Dishes

  • Pommes Purée (Decadent Buttery Mashed Potatoes).

  • Triple Cooked Steak Fries Cooked In Beef Tallow.

  • Traditional Hand Cut French Fries (V).

  • Roasted Red Onion, Oregano & Lemon Fondant Potatoes.

  • Traditional Golden Roasted Potatoes.

  • Risotto Milanese.

  • Wild Mushroom Risotto.

  • Aromatic Basmati Rice.

VEGETABLE SIDES

  • Pan Roasted Haricot Vert (French Green Beans) with Brown Butter and Toasted Almonds

  • Beer Braised Brussels Sprouts with Pancetta and Caramelized Onions

  • Roasted Broccolini Finished with Garlic & Lemon Zest

  • Parmesan Crusted Roasted Cauliflower

  • Grilled Asparagus

  • Roasted Carrots Glazed with Honey and Sesame Seeds

  • Cauliflower Brie & Parmesan Gratin

  • Roasted Butternut Squash with Toasted Pecans

  • Beer Braised kale with Bacon

  • Pan Seared Selection of Exotic Mushrooms Finished with Garlic Butter and Chopped Parsley

  • Roasted Medley of Mediterranean Vegetables

  • Crispy Roasted Brussels Sprouts

  • Roasted Acorn Squash Wedges with Sage and Brown Butter

  • Sauteed Baby Spinach

  • Simply Steamed Vegetables of your choice