Menus

St George’s Day Dinner – 21st April 2012

“English Fry Up” -  Sausage stuffed with slow roasted tomatoes, fried quail’s egg, toast & Bacon Jam

“Fish & Chips” -  Battered Fish pieces served with home made Tartare Sauce & Mushy Peas

“Roast Dinner” – Beef Wellington, with mashed potatoes & Tenderstem

“Classic English Desserts” – Spotted Dick, Rhubarb & Strawberry Crumble, “Trifle”

Tea/Coffee – accompanied by home made chocolate covered peppermint creams & clotted cream fudge

————————

St David’s Day Dinner – 3rd March 2012

Appetisers – Selsig Morgannwg (Glamorgan sausage), Pwdin Caws Penbryn (Penbryn Cheese Pudding), Tomato & Caerphilly salad

Starter – Cig Oen Gyda Saws Lafa (Lamb with Laver Sauce)

Main – Ham a Phastai Chennin (Ham & leek pie)

Dessert – Pwdin Eryir (Snowdon Pudding)

Coffee – Served with Bara Birth (Speckled Bread)

————————

10 Course Tasting Menu – Valentine’s 2012

1st Course – Trio of Spicy Amuse Bouche – Stuffed Chilli, Tandoori Chicken/Paneer, Tomato Rasam Soup

2nd Course – Roasted Beet Salad With horseradish & capers

3rd Course – Garganelli & Crayfish with Saffron Vodka Sauce – Homemade pasta served in a tomato, saffron & vodka sauce

4th Course – Asperges Sauce Maltaise – Asparagus served with a classic Sauce Maltaise

5th Course – Citrus Sorbet - A lemon sorbet to cleanse the palate

6th Course – Venison Pithivier – Served with celeriac puree, shallots & chestnuts [Vegetarian – Cauliflour, Leek & Feta Pithivier]

7th Course – Trio of Cheeses

8th Course – Champagne sorbet

9th Course – Trio of Indulgent Desserts – Sacher-Torte, Tiramisu, Chambord Cheesecake

10th Course – Coffee & Truffles

————————

7 Course Seasonal Dinners throughout December 2011

1^st Course – Trio of Seasonal Amuse Bouche
(“Pigs in Blankets”/vegetarian: “Not Pigs in Blankets”, Chestnut & Brussel Cups, Parsnip & Apple Soup)

2^nd Course – Oeufs en cocotte – Eggs baked in ramekins

3^rd Course – Canadian Maple Glazed Turkey Or Pan-fried Venison with Blackberry Sauce
Or Parsnip, Chestnut & Cranberry Log with Roast potatoes, sweet potatoes, seasonal veg

4^thCourse – Negus sorbet – A festive port sorbet to clear the palate

5^th course – Selection of local Cheeses

6^th course – Trio of Puddings – (Christmas Pudding with rum butter, Mincemeat Stack, Rum & Raisin Ice Cream)

7^th  Course – Coffee & Chocolates – Home made Chestnut Truffles & After Dinner Mints
————————

European Dinners – 11th & 12th November 2011

Appetizer – Trio of Spanish Tapas – Empanada de Pollo (mini chicken empanada), Gambas al Ajillo (Shrimp with Garlic), Patatas Bravas (Potatoes with tomato sauce and ailoli)

Starter – English Fish & Chips – Gluten Free Beer Battered Fish, Home Made Tartare & Mushy Peas

Main Course – Filet de Canard et Compote d’Airelles (France) – Duck breast with a berry sauce, served with apple, onion confit & a balsamic reduction Accompanied by saute potatoes & seasonal vegetables

Dessert – Italian Tiramisu – Delicate, brandy soaked Ladyfinger sponge layered with marscapone cream

Coffee – Sachertorte (Austria) – Italian Lavazza coffee accompanied by a classic rich chocolate cake

————————