Soup de jour - freshly made every day.

Heywood Lodge All Fruit Platter, a selection of fresh fruit from around the world with a hint of "passoa".

Green Lipped Mussels - served hot with crushed garlic cream butter, tarragon and melted Welsh mature cheese.

Creamy Garlic Mushrooms that are sautéed in butter in butter and flashed with brandy and cream, served piping hot in a puff pastry basket.

Crispy Butterfly Breaded King Prawns, placed on a fresh green leaf salad and accompanied by a tangy lemon and garlic dip.

A smooth pate of chicken, cranberry and Chardonnay server with a crispy Melba "toast".

Mushroom and Stilton Knots, a crunchy starter with a mouth-watering centre.

Monkfish and salmon elegant coquille, This fish is served in a creamy white wine sauce, sprinkled with breadcrumbs and presented in a natural scallop shell.

Authentic vegetable spinach pakora, A tasty combination of potato, cabbage, onion and spinach dipped in an authentic spiced batter, served on a pool of light curry sauce.

Delicious, slowly braised lamb knuckle and vegetable, served with a rich wine gravy.

Tender beef pieces, with caramelised pink and green peppercorns, served on a bed of soft noodles.

Plum Chicken Breast Fillet, rolled and filled with thyme and apricots accompanied with a finely diced red and green pepper and butter sauce.

Glazed Burbury duck breast, tossed in butter and oven finished with a sharp plum and chilli sauce.

A prime, Welsh Black, 10oz. Fillet steak, cooked to your liking and accompanied with a classic provencale sauce. (Supplement £10.50)

Welsh pork served with a light cajun spicy sauce of green peppers, onions, celery and garlic puree tabasco.

Seafood casserole. Pieces of salmon, cod, smoked haddock, prawns, mussels in a white wine and dill sauce.

Oven baked Cod Fillet, seasoned and served with a traditional supreme of parsley sauce with a twist of fresh lemon.

All served with a selection of fresh seasoned vegetables

A selection of home made desserts to follow
Fresh filtered coffee and mints available after your meal

Mushroom stroganoff in a brandy, peppercorn cream sauce.

A bean, celery and coriander chilli served on a timbal of pilau rice.

Brie and redcurrant tart. A rich short crust pastry filled witha creamy garlic and chive sauce, with ribbons of spinach topped with brie and redcurrents.

A risoto of wild rice, fresh vegetables, red and green peppers, and herbs, served on a pool of rich tomato sauce.

All served with a selection of fresh seasoned vegetables

A selection of home made desserts to follow
Fresh filtered coffee and mints available after your meal

Citroen tarte

Bread and butter pudding with custard

Strawberry creme pastisserie served in a pastry case

White and milk chocolate slice

Spicy toffee pudding with dates and custard

Traditional deep apple pie

Summer fruit bavorois

Whipped banana served on a hazelnut meringue nest

Chocolate Tulip - a fine feathered chocolate tulip filled with a soft centre of orange and brandy, topped with rich dark chocolate truffle mousse and a kumquat garnish.

Cheese and Biscuits

Ice Cream : strawberry or vanilla served with any chosen dessert

Please feel free to enjoy our freshly filtered coffee
and mints, available in the conservatory

£27.50 per head