02/06/2022
Introducing our menu for the
Starter of duck terrine with Fois gras, roast breast and confit leg served with chive toasted brioche, pickled and fresh fig and a beautiful field 28 radish and garden salad
Followed by the main course; Pan roast turbot served with a celeriac puree, roast fish bone, cucumber and Bordeaux sauce, Menai oyster and oyster leaf.
Side of potato truffle terrine and seasonal vegetables
And for dessert we have white chocolate mousses, summer fruit Mille Feuille, elderflower and champagne sorbet
To book a table for this weekend visit www.lerpwl.com 🧡
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