Fresh Minestrone Soup
With Snippets of Garlic Ciabatta
Chestnut & Wild Mushroom Tart
Finished with Caerphilly Cheese
Freshly Steamed Mussels
In a Plum Tomato Chorizzo & Basil Sauce
Skewers of Chicken Tikka
With a Cucumber, Mint & Lime Yoghurt & Onion Bhajis
Chef’s Own Chicken & Duck Liver Parfait
With Orange, Onion & Apricot Marmalade
Served with Chunks of Warm Rosemary Bread
Pan Seared Marlin Steak Niçoise
Topped with a Warm Poached Egg
Braised Steak of Welsh Lamb
With Sweet Potato Mash, Roasted Root Vegetables
& A Wine, Rosemary & Red Currant Reduction
Char-Grilled Rib Eye Steak
Set atop a Potato Rosti with a Port & Stilton Sauce
Roast Gressingham Duck
Served with an Orange & Ginger Potato Cake & a Sweet Lime Chilli Sauce
Roasted Mediterranean Vegetable & Asparagus Risotto
Finished with Rocket, Pesto & Parmesan Shavings
Honey & Cinnamon Cheesecake
With Pear Crisps
Hot Chocolate Fudge Cake
With Dark Chocolate Ice Cream & Crème Chantilly
Trio of Luxury Ice Cream
Set in a Tuile Basket with Frosted Fruits
Glazed Individual St Clements Tart
With Fresh Strawberries & Clotted Cream
Chocolate Panna Cotta
With Amaretti Biscuits & White Chocolate Curls
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