STARTERS
Chef’s Homemade Soup
Tomato, Mozzarella & Basil Stacks
Greenlip Mussels in a Garlic, Mint & Dill Sauce
Smoked Welsh Trout with Cream of Horseradish Sauce
Fan of Honeydew Melon with a Fruit Compote & Sorbet
Tiger Prawns with a Cajun & Mango Salsa
Smoked Salmon & Sour Cream with Salad & Basil Dressing
Chicken Liver Pate with a Redcurrant & Port Sauce served with Melba Toast
Carmarthen Ham & Melon served with Cottage Cheese & Basil Dressing
MAINS
Breast of Pembroke Chicken with a Pine-nut & Mushroom Farce & a Creamy Stilton Sauce
Pan Fried Garlic Chicken with Spinach, Crispy Parma Ham & Balsamic Dressing
Thai Spiced Chicken Breast char-grilled with Yoghurt, Cucumber & Coriander
Jamaican Pork glazed with Banana served with a Apple & Rum Sauce
Fillet of Rainbow Trout from Llys-y fran with a Prawn Cream Sauce
Welsh Sirloin Steak with Peppercorn Sauce & Vine Tomatoes
Medallions of Welsh Fillet Beef served with a Stilton & Drambuie Sauce
Rack of Welsh Lamb – Rich Game Jus & Red Berry Sauce
Wild Cardigan Bay Sea Bass with cream caper sauce & anchovy garnish
Vegetarian Chilli topped with a Herb filled Mushroom served with Rice, Nachos & a chilli & sour cream dip
Spinach, Ricotta Tortellini covered by a Cheese & White Wine Sauce, finished with a topping of grilled Cheddar & Stilton
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All accompanied by a selection of fresh vegetables & potatoes
PUDDINGS
Treacle Tart & Custard
Chef's Homemade Cheesecake
Creme Brulee
Caramelised Lemon Tart with Vanilla Ice Cream
Meringue Tower with Fruits of the Forest & Chantilly Cream
Pot au Chocolate - Soft Dark Mousse with Creme Fraiche
Poached Pear with a White Wine & Vanilla Honey Ice Cream
Pavlova with a White Caramel Sauce surrounded by a Chocolate Coronet
Trio of Welsh Ice Creams
Welsh & French Cheese Selection with Biscuits