lunch time menu
two courses £12 three courses £15.50
to start
black pudding sausage roll, chutney
homemade scotch egg, piccalilli
smoked mackerel Rillette, rhubarb jam, cucumber, sourdough
mixed beetroot, goats cheese & local honey salad
the middle
corn fed chicken supreme, pomme puree, braised leg, bacon jus
local cod, celery, green beans & lemon
wild mushroom risotto & truffle oil
to finish
harrogate blue with crackers & celery relish
chocolate ganache & blood orange
a la carte menu
pork scratchings £3
mixed Nuts £3
marinated Sicilian olives £3.5 (v, gf, Ve)
warmed sourdough with homemade beef butter, Sea salt £4
homemade scotch egg, piccalilli £6
homemade black pudding sausage roll, chutney £5
Whole baked camembert served with Chutney & sourdough Bread £13 (gf*)
Mixed Award winning Trealy farm, free range meats & award winning french cheeses charcuterie board £30
free range Trealy farm charcuterie board £20
award winning french Cheese board £20
to start
ham hock terrine, Apple & pork popcorn £6 (gf)
mixed beetroot, goats cheese & local honey salad £7 (v, ve*, gf*)
smoked mackerel Rillette, rhubarb jam, cucumber, sourdough £6.5 (gf*)
the middle
Seared trout, green beans, lemon puree & chive emulsion £11 (gf)
duck breast, potato terrine, jerusalem artichoke £13.5 (gf)
corn fed chicken supreme, pomme puree, braised leg, bacon jus £13
wild mushroom risotto, truffle oil, pickled shallot £12 (V, ve* GF*)
to finish
chocolate ganache, blood orange & White chocolate £7 (gf)
apple, stem ginger & Rhubarb £7
chefs Cheese board £10 v
sides pomme puree £3 green beans, Garlic & Thyme £3 Roasted Golden & Purple Beetroot £3
*can be made vegan or gluten free
here @ #17 we only serve free range meat and all our eggs have been laid by very spoilt hens from chevening, our sourdough is made by award winning artisan bakery - the bread factory of london.
Cheese: Perl wen - The flavour is mild and faintly lemony. As it matures, the cheese develops a brown tinge, the paste becomes richer and sweeter with a salty aftertaste. Wales - cows milk
Sue’s keltic gold - Keltic Gold is washed with local cider. The resulting sticky apricot coloured rind is shiny and develops a pungent smell. The supple paste tastes creamy, fruity, nutty and sweet. South west - cows milk
harrogate blue - Sheperds Purse Cheeses in Thirsk makes this blue cheese using locally sourced cows milk. Annatto is added to the milk to create the bright orange colour, while the veins are produced by adding Penicillium roqueforti. Harrogate Blue is soft and creamy and the cheese has a mellow flavour with a blue tang. East anglia - cows milklyburn old winchester - The paste is hard, dry and almost brittle with a distinctive nutty, sweet flavour. south west - cows milk
Meats: free range charcuterie made in goytre (wales) by trealy farm - winner of many prestigious awards including 11 great taste & 10 true taste, the bbc food producer of the year & the observer best uk food producer, amongst many others.
lamb carpaccio with rosemary - This product, made entirely from Welsh PGI lamb, is not in fact a true ‘carpaccio’ which is often effectively a raw or only lightly cured slice of meat. Instead we have aimed to replicate some of the unique texture profile of the ‘carpaccio’ in this air dried and ready to eat product that has the advantage of a long best before date. It has a hint of rosemary, a traditional companion herb for lamb. There is of course, nothing traditional about air dried lamb however (except for a couple of examples from Northern Germany and Scandinavia) and we are proud to have been able to have made this unique product to show off the delicate tastes and textures of Welsh lamb.
ancho habanero mexican chilli chorizo - As well as Spain, Mexico also has a grand tradition of making chorizo. However, it does not usually use a sweet smoked Pimenton as the base for its chorizo like in Spain. We wanted to recreate something of the very different flavour profile of Mexican chorizos by using the very dark and mild but earthy tasting Ancho Grande chilli as the base for the flavour. Heat is provided by the quintessential Mexican Habanero chilli.
monmouthshire air dried ham - This one is the drier and tangier of the two hams, more in the tradition of Italian or Spanish style air dried hams. It is the longest aged of all of our products. This is essential as the part of the leg that it is made from is the most used and therefore the toughest muscle on the pigs leg, namely the silverside pure products, natural flavours: no artificial colourings/flavourings - in cured products trealy farm doesn't use nitrates/saltpetre.
Here @ #17 we only serve free range meat and all our eggs have been laid by very spoilt hens from Chevening, our sourdough is made by award winning artisan bakery - The Bread Factory of london.
Cheese: Perl Wen - The flavour is mild and faintly lemony. As it matures, the cheese develops a brown tinge, the paste becomes richer and sweeter with a salty aftertaste. Wales - cows milk
Sue’s Keltic Gold - Keltic Gold is washed with local cider. The resulting sticky apricot coloured rind is shiny and develops a pungent smell. The supple paste tastes creamy, fruity, nutty and sweet. South west - cows milk
Harrogate Blue - Sheperds Purse Cheeses in Thirsk makes this blue cheese using locally sourced cows milk. Annatto is added to the milk to create the bright orange colour, while the veins are produced by adding Penicillium roqueforti. Harrogate Blue is soft and creamy and the cheese has a mellow flavour with a blue tang. East anglia - cows milk.Lyburn Old Winchester - The paste is hard, dry and almost brittle with a distinctive nutty, sweet flavour. south west - cows milk
Meats: free range charcuterie made in Goytre (Wales) by Trealy Farm - winner of many prestigious awards including 11 great taste & 10 true taste, the bbc food producer of the year & the observer best uk food producer, amongst many others.
Lamb Carpaccio with rosemary - This product, made entirely from Welsh PGI lamb, is not in fact a true ‘carpaccio’ which is often effectively a raw or only lightly cured slice of meat. Instead we have aimed to replicate some of the unique texture profile of the ‘carpaccio’ in this air dried and ready to eat product that has the advantage of a long best before date. It has a hint of rosemary, a traditional companion herb for lamb. There is of course, nothing traditional about air dried lamb however (except for a couple of examples from Northern Germany and Scandinavia) and we are proud to have been able to have made this unique product to show off the delicate tastes and textures of Welsh lamb.
Ancho Habanero Mexican chilli chorizo - As well as Spain, Mexico also has a grand tradition of making chorizo. However, it does not usually use a sweet smoked Pimenton as the base for its chorizo like in Spain. We wanted to recreate something of the very different flavour profile of Mexican chorizos by using the very dark and mild but earthy tasting Ancho Grande chilli as the base for the flavour. Heat is provided by the quintessential Mexican Habanero chilli.
Monmouthshire air dried ham - This one is the drier and tangier of the two hams, more in the tradition of Italian or Spanish style air dried hams. It is the longest aged of all of our products. This is essential as the part of the leg that it is made from is the most used and therefore the toughest muscle on the pigs leg, namely the silverside pure products, natural flavours: no artificial colourings/flavourings - in cured products Trealy Farm doesn't use nitrates/saltpetre.