Dinner Menus

Choose 1 item from the following bands
Band A - £7.95 Band B - £6.95 Band C - £5.95

Cold Selection:

Terrine of Welsh Seafood with crisp seaweed, herb salad, lemon oil and balsamic vinegar (A)
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Salmon combination - Oak smoked, fresh tartare and soft mousse of Welsh Salmon served with a baby herb salad, dill dressing and horseradish cream (A)
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Terrine of ham hock, white beans and foie gras served with spiced pickled vegetables and warm brioche (A)
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Terrine of smoked chicken and wild mushrooms with red onion marmalade and cherry tomato salsa (A)
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Bresaola of Tuna with herb salad and lime dressing (A)
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Marinated Welsh salmon with deep fried oysters, sea salt flakes, chervil and lemon oil (A)
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Fresh Tuna Nicoise - seared loin of fresh tuna on a salad of fine beans, cherry tomatoes, new potatoes and garlic dressing (A) (+£3.00)
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Ballotineof Welsh salmon with keta caviar, sweet mustard sauce, herb salad and onion seed biscuit (A)
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Salad of locally caught Lobster, pink grapefruit, orange, avocado and marinated artichokes with fresh herbs and a Welsh honey mustard dressing (A) (+£4.00)
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Caerphilly cheese and walnut mousse with vanilla poached pear and walnut dressing on baby herb salad (V)(B)
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Plum tomato tarte with fresh oregano and marinated olive salad (V)(B)
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Rocket and frisee salad with pine kernels, garlic croutons, crumbled Pant-y-Sgawn goats cheese and Welsh honey dressing (V)(B)
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Pork knuckle terrine with green lentils and shitake mushrooms,
served with a sauce vierge (B)
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Pressed Terrine of 'a la greque' style vegetables with tomato and herb salsa (V)(C)
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Classic chicken liver and foie gras parfait with gooseberry chutney and brioche (C)
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Beef tomato and Buffalo Mozzarella salad with pesto dressing and rocket leaves (V)(C)

Hot Selection:

Pressed seafood Terrine on a warm salad of artichokes, feves and mussel nage (A)
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Roasted sea bass with chorizo oil and tomato and fennel fondue (A)
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Warm oak smoked salmon with baby clams and wilted greens (A)
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Warm tarte of Laverbread, crab and bacon with herb salad and hollandaise sauce (B)
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Mussel papillote with coconut juice, ginger and lemon balm (B)
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Sliced duck breast on a warm beetroot and apple salad with crème fraiche (B)
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7. Ravioli of Welsh goats cheese and sweet potato in an asparagus broth (V)(C)
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8. Welsh seafood broth (Cawl) with garlic bread sticks (C)

Choose 1 item from the following bands
Band A - £4.95 Band B - £4.50 Band C - £3.95

Asparagus soup with goats cheese flutes (V)(A)
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Fennel soup with Pen Clawdd cockles (A)
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3. Duck soup with noodles and coriander (A)
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Spring pea soup with crisp Carmarthen ham(B)
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Creamed soup of wild mushrooms with garlic (V)(B)
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Smoked haddock and mustard chowder (B)
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Thai chicken soup (B)
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Gazpacho with white crab, coriander and red pepper infusion (B)
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Chilled summer fruit soup garnished with melon and mint (V)(B)
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Potage of potato and leek with crisp fried cod(C)
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Cream of roast onion soup with Thai spices (V)(C)

Choose 1 item from the following bands
Band A - £16.95 Band B - £14.95 Band C - £12.95

Honey glazed Welsh lamb shank on creamed cabbage and bacon with a rich port sauce (A)
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Loin of venison wrapped in a garlic and herb farce, served on hot and sour red cabbage with red wine and juniper jus (A)
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Fillet of Welsh Black beef topped with a horseradish crust, served pink on olive oil mash, rich red wine and wild mushroom jus (A)
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Peppered sirloin of Welsh Black beef with roasted red onion stuffed with beef bourguignonne, on punchnep, with a red wine sauce (A)
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Confit duck leg on a mixed bean cassoulet, served with a sage jus and parmesan crackling (B)
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Saddle of Welsh lamb stuffed with peppers, fennel, garlic and roasted onions served on rosemary infused roasted Mediterranean vegetables with a redcurrant jus (B)
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Loin of Welsh lamb stuffed with dried apricots, prunes and caramelised red onions, served on Puy lentils with a Danzy Jones Welsh whisky sauce (B)
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Breast of guineafowl stuffed with a wild mushrooms, pan fried served on a compote of cabbage, smoked bacon and lentils with marsala cream sauce (B)
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Pan fried breast of duck on sweet potato mash with thyme and barley broth (B)
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Salmon ballotine with Chablis foam and asparagus tips (B)
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Slow cooked honey glazed pork belly on dauphinoise potato with honey and mead sauce (C)
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Steamed wild mushrooms in a herb crepe with port sauce and parmesan biscuit (V)(C)
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Roast chicken breast stuffed with pork knuckle and black pudding, served on creamy apple risotto with thyme jus (C)
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Roasted smoked haddock with poached egg, new potatoes and mustard Beurre blanc (C)

Choose 1 item from the following bands
Band A - £5.50 Band B - £4.95 Band C - £3.95

Champagne and summer fruit jelly with an elderflower panna cotta and mixed berry compote (A)
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Rich chocolate tarte served slightly warm with clotted cream and raspberry compote (A)
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Dark chocolate Baileys truffle with cappuccino sauce (A)
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Crème caramel with spiced compote of dried fruits, chocolate garnish (B)
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Classic tarte au citron scented with elderflower served with chocolate sauce, mixed berry compote and crème fraiche (B)
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Blackcurrant delice with lime ice cream and blackcurrant coulis (B)
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Rosemary and lime panna cotta served with almond tuille and fruits of the forest compote (B)
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Sticky toffee pudding with toffee sauce and vanilla ice cream (Warm) (C)
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Spotted Dick and custard (Warm) (C)
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Apricot, rhubarb and ginger crumble with vanilla seed sauce and cinnamon ice cream (Warm) (C)
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Fresh fruit platter served with a honey and yoghurt dip (served on large platters 1 per table) £3.25 per person
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Welsh cheese platter (A)
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Continental cheese platter (B)
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Welsh rarebit served warm as a separate cheese course or as an alternative to dessert £2.50 per person

Filter coffee £1.50
Filter coffee and mints £1.95
Filter coffee and petits fours £2.75
Sorbet course available from £2.75 per person