Seared Scallops & Sautéed Tiger Prawns
in a garlic, lime, ginger & chilli dressing on a bed of wok-fried pak choi & beansprouts
Cream of Spinach & Watercress Soup
with corn fed chicken & herb dumplings
A Warm Tartlet of Chestnut Mushroom, Panchetta & Goats Cheese
with a beetroot & pear relish
Sautéed Chicken & Duck Livers
flamed with cognac & finished with fresh cream
served with a timbale of wild rice
Gateau of Smoked Salmon, Gravadlax & Poached Salmon
layered with a citrus crème fraiche
served with a frisée, olive & cherry tomato salad
Refreshing Duo of Champagne & Strawberry Sorbet
Or Alternatively Anchovy Caesar Salad
Roast Rack of Welsh Mountain Lamb
with stounsch meap, baby vegetables wrapped in leeks
& a port & rosemary reduction
Fillet of Beef on a celeriac & potato rosti,
honey roasted chantenay carrots, glazed shallots, steamed French beans
and a wild mushroom & whisky sauce
Pan-seared Supremes of Halibut & Wild Salmon
on buttered asparagus with baby fennel & glazed carrots
& a lobster & vermouth velouté
Pan-fried Breast & Confit Leg of Duck
with sweet red cabbage, orange & rosemary potato cake,
baby vegetables & a grand marnier & redcurrant jus
Risotto of Chestnut, Oyster & Morel Mushrooms
finished with parmesan shaving & truffle oil
Glazed Pear filled with Citrus Mousse
topped with candied peel & frosted physalis
Coffee & Baileys Crème Brulée
with chocolate dipped shortbread
Fresh Pavlova filled with Exotic Fruits
served with Chantilly Cream
Pain au Chocolat & Butter Pudding
with a blended Welsh Whisky Custard
Rich Chocolate Torte White Chocolate Curls
& Raspberry Compote
Selection of Welsh Cheeses & Biscuits
with apricot, shallot & plum chutney celery & apples
Fresh Coffee & Truffles
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