The Riverside At Aymestrey - Menu completo

Please ask for our current selection of: Brandy, Cognac, Malt Whisky and Armagnac

Herefordshire Chase Extra Dry Gin Apple Teme Apple Juice Pine Spruce Syrup

Herefordshire Cassis Rocco Prosecco Superiore di Conegliano e Valdobbiadene Extra Dry, Italy

Black pudding Burnt Apple Walnut Cider Sauce. Rare breed pure Welsh pork from Herefordshire

with caramelised walnuts, Riverside honey banana. (supp. £2 if ordered alongside cooked breakfast)

Croissant Smoked Salmon Mousse Capers. Oak smoked salmon from Herefordshire

Meringue Buttermilk Custard Pecan Nut Crumb. Home grown apples

Date Purée Crème Anglaise. A traditional, slow cooked recipe, we have used for at least 15 years

Biscuits Chutney (Ask for today's selection)

Brandy Butter Ice Cream. Brampton Bryan WI famous recipe

Smoked bacon Lettuce White Roll. Rare breed bacon from Walls, Craven Arms

Lane Cottage Salad Rapeseed oil. Extra Virgin Rapeseed Oil from Bennet and Dunn

with Bennett Dunne Rapeseed Oil

Fig Chutney Hazelnut Crumb Brioche. Free range chicken livers from Shropshire

Monkland Cheese Nasturtium and Herbs. Nasturtium and Herbs from our garden

Cauliflower Buttermilk Parsley. Rainbow trout caught from the River Lugg at Presteigne

Crème Fraîche Walnut Oil. Made with vegetables from our gardens

Onion Watercress Sunflower Seed. Small Feet Farming from Dilwyn

Thyme Monkland Cheese Beignet. Made with vegetables from our garden

Artichoke Baby Leeks Apple Verjuice Dressing. Locally shot Partridge from Walls butcher

Wye Valley Ale Battered Pea Purée Tartar Sauce Chips. Wild sustainable caught by the boat Ajax, Kelynack, Cornwall

Hazelnut Celeriac Wild Herbs. Wild sustainable caught

Fennel Apple Goat's Cheese Walnuts. Red wine pickled boltardy beetroots from our own gardens

Choice of smoked nuts, spiced broad beans or chilli rice bites

Mustard Sauce Lane Cottage Leaves. Locally smoked haddock from Lay Robson, Herefordshire

Carrot Purée Kale Oxtail Sauce Chips. Murray Grey rare breed beef from Bucknell, 28 day dry aged

Spinach Capers Fennel Sauce. Wild sustainable caught by the boat Ajax, Kelynack, Cornwall

Hay baked Carrot Puree Malt Broth. Free range Guinea fowl sourced from Shropshire

Smoked mash Brassica Oxtail sauce. 12 hours slow braised beef

Pea Puree Summer Vegetables Rosemary Sauce. Weobley Ash Farm, 5/6 years old, grass fed, Stansbatch, Herefordshire

Pea Tartare Sauce Chips. Wild sustainable caught by the boat Ajax, Kelynack, Cornwall

Parfait Muscovado Brown bread crumb. Wye valley stout, a dark bitter with roasted barley flavour, made in Herefordshire

Chocolate Soil Cranberry Sorbet. Made with 55% cocoa Belgium chocolate

Ask for today's selection. Homemade in our kitchens

Blended from a single year, LBV lies for 4-6 years in cask. Concentrated flavours of cherry, red blackcurrants

Honey, raisins dried apricots. Tremendous texture luscious fresh palate

An alluring seduction of heavenly honeyed lemons limes with a ripe richness

Pale and soft with floral character and light nutty dry finish

Brioche Bun Celeriac Apple Horseradish. Aged Herefordshire beef, slow cooked in a BBQ sauce

Homemade with Local Rapeseed Oil. Extra virgin rapeseed oil from Bennett Dunn, Shropshire

Quinoa Apple Fennel Sage. Organic wholegrain British quinoa with garden squash

Ice cream Walnut Pear. An ice cream made from 'Blue Monk ' a 28day matured soft, creamy blue cheese from The Pleck dairy, Monkland (6 miles)

Sausage, bacon, tomato, mushrooms, egg and fried bread

Griddled sour dough bread topped with cannellini beans in our own tomato and bacon sauce

Brioche Homemade Mayo Capers Herbs. Birch Wood Smoked, locally shot pheasant

Celeriac Pear Rémoulade Mustard Beef Dripping Bread. Aged Herefordshire beef, Pan fried with herbs

B D Rapeseed Oil Mayo

Relish Shallots Apple Celery. Our own chutneys, and pickles from our garden produce

Salmon Trout Capers Lane Cottage Leaves. A selection of home smoked and cured fish from the River Lugg and sustainable sources