Hay-on-Wye Festival Restaurant 23 May 2 June Richard Booths Bookshop café. bar. restaurant

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1 Hay-on-Wye Festival Restaurant 23 May 2 June 2013 Richard Booths Bookshop café. bar. restaurant a revolution in festival cookery... Anyone can pre-book a table for the festival in our new exciting eatery. info@relishmail.co.uk or call Artists will have hot dishes selected from the main menu served on a hot buffet. All items on the Booths menu will also be available for hospitality pre-order.

2 Sample Menu bloody mary 50ml vodka, celery and spice 5.00 veneto spritz 50ml aperol, 100ml prosecco, orange and ice 8.00 wasabi ravioli 2.50 breakfast toasted breads with raspberry jam, honey or seville orange marmalade 4.00 fresh fruit, vanilla whipped yoghurt, honey and organic granola 6.00 smokey ham hock and black pudding hash, fried egg, spinach 7.50 festival breakfast - old spot sausage, back bacon, free range eggs (cooked how you like) button mushrooms, grilled tomato and a toasted muffin 9.50 spiced red lentil soup with cumin, confit onions and mascarpone 5.50 kedgeree scotch duck egg with undyed smoked haddock, saffron risotto, fennel and young leaves 9.50 grilled asparagus and mayfield tart, courgette, basil and parmesan salad 8.50 braised ox cheek, cabbage and carrot fricassee, button onions, rare breed bacon, truffle mash Elwy Valley lamb cooked slowly in a puttanesca sauce with potato gnocchi parmesan, and fresh rocket 11.00

3 on the side triple cooked chips, aioli 3.50 festival breads, Welsh butter 2.50 courgette, basil, rocket and parmesan salad 4.50 today s cheeses Tymsboro goats cheese, toasted walnut bread and truffle honey 5.00 add Mayfield cheddar 3.00 sweets spiced Cox Pippin apple cake, sweet vanilla mascarpone 5.00 warm raspberry frangipane tart, cream 4.50 flourless chocolate orange torte, warm dark chocolate sauce GF 5.50 pineapple polenta cake, pineapple carpaccio, blood orange granita GF 5.50

4 Menu Specials breakfast dishes eggs benedict with west country bacon, free range eggs & hollandaise sauce 8.50 undyed smoked haddock kedgeree, poached free range egg 8.85 cobbled-up eggs - 2 poached free range eggs, grilled flat mushrooms, hash browns and a Mayfield cheese sauce 7.90 poached free range eggs florentine on a toasted English muffin 7.50 porridge with single malt whiskey and heather honey 5.50 soup of the day, deli breads and welsh butter 5.50 pie - we are teaming up with Pieminister to bring you one of their delicious pies every day, served with seasonal accompaniments Malay curry of chickpeas, sweet potato and peanut, long grain rice Relish rare breed bacon and Ford Farm cheddar burger, fries in a Hobbs House organic sour dough roll confit Maggetts Farm duck leg, puy lentils, roast beetroot, orange & pistachio coq au vin with a Jersey Royal, olive oil and tarragon galette, braising juices beef rendang - slow cooked beef shin, coconut, clove, lime leaf, ginger and lemongrass, long grain rice smoked ham hock roasted in honey and clove, mustard mash, fresh peas & parsley sauce 12.80

5 Devon Ruby Red sirloin steak, grilled mushroom, rocket, fries and a fresh tarragon aioli/ Café de Paris butter pulled Old Spot pork belly, chili and ginger braising juices sweet potato jacket with chili and lime, fresh deli slaw on the side triple cooked chips, aioli 3.50 festival breads, Welsh butter 3.00 beetroot, fennel and goats curd side salad 4.50 crispy parmesan polenta cubes, wild thyme 3.50 courgette, basil, rocket and parmesan salad 4.50 sweets fresh daily glazed fruit tart 4.00 strawberries & cream terrine 4.50 Relish chocolate brownie, Winstones organic vanilla ice cream 5.50 peanut butter parfait, fresh berry salad 5.50 pavlova with British strawberries and fresh Cotswold double cream 5.00 Hay Festival knickerbocker glory 5.50 summer berry pudding, sweet crème fraîche cream 5.25 jelly & ice cream 4.50