| < Return To Brochure Menu | Next Page > |
 |
| |
Please choose one starter and one dessert to go
with the menu of your choice |
| |
| STARTERS |
| |
Home-made Italian Tomato and Basil Soup,
served with deep fried Gnocci |
| |
Cream of Chicken and Wild Mushroom Soup,
topped with a Chive Cream |
| |
Traditional Welsh Lamb and Rosemary Cawl,
laced with Red Wine topped with deep fried Rosemary and Potatoes |
| |
Trio of Seasonal Melon, marinated in Vodka,
served with a crisp Salad and a light Raspberry Dressing |
| |
Terrine of Chicken Liver Paté
with a Red Onion Marmalade and a toasted Brioche Slice |
| |
Baked Wild Mushroom and Leek Tart
topped with Goats Cheese, coated with a Chervil and
Vermouth Cream Sauce |
| |
Confit of Duckling resting on a Thai Salad
moistened with an Orange and Soya Sauce Dressing |
| |
Saladette of Oak-Smoked Salmon
served with a spicy Tomato Relish and a light Dill Vinaigrette |
| |
Refreshing Peach and Mint Salad accompanied by Buffalo Mozzarella,
with an Orange and Thyme Dressing |
| |
Salmon and Spring Onion Fishcakes
served on a bed of braised Leeks |
| |
|
| |
| DESSERTS |
| |
Choux Pastry Swans
swimming on a pool of Dark Chocolate Sauce |
| |
Summer Fruit Pavlova
filled with sweetened Cream, surrounded by a Raspberry Coulis |
| |
Lemon Meringue Pie
with a Tuille Basket of Vanilla Ice Cream and
a light Strawberry Sauce |
| |
Welsh Whiskey Cheesecake
with an Orange and Grand Marnier Ice Cream |
| |
Strawberry and Clotted Cream Crème Brulée
with a think Shortbread Finger Biscuit |
| |
Brandysnap Basket filled with Strawberries,
topped with Tutti Frutti Ice Cream |
| |
Black Cherry Parfait resting on a fresh Berry Compote,
served with a Kirsch Sauce |
| |
|
| |
Platter of Cheese and Biscuits £26.50 per table
Freshly Brewed Coffe and Home-made Petit Fours are included
All starters and desserts are freshly made on the premises |
| |
| Valid for 2006 only |
| |
| < Return To Brochure Menu | Next Page > |
