Honey Roasted Parsnip Soup Served with Garlic Bread Sippets
A Cocktail of North Atlantic Prawns, Crayfish and Freshly Poached Salmon
Enfused with Finely Chopped Parsley and Topped with a Citrus Crème Fraiche
A Rosette of Cantaloupe & Honeydew Melons Filled with Pineapple Sorbet
Drapped in a Minted Vanilla Syrup
A Butter Puff Pastry Casket Filled with Creamy Garlic Scented Mushrooms
Bound in a Blue Stilton Sauce
Roasted Sirloin of Beef with Yorkshire Pudding & Horseradish Sauce
Tender Braised Shoulder of Welsh Lamb Served with Crushed New Potatoes
Flavoured with Garden Mint and Coated in a Red Wine & Shallot Sauce
Supreme of Chicken Stuffed with Asparagus Tips
Wrapped in Streaky Bacon Served with Thickened Roasting Juices
Steamed Fillets of Lemon Sole Filled with Juicy Pink Prawns
Coated in a Saffron & Dill Burre Blanc
Goats Cheese, Roasted Onion & Cranberry Tart
Served with a Sauce of Creamed Welsh Leeks
All Main Courses are served with a Selection of Fresh Market Vegetables and Potatoes
Traditional Bread & Butter Pudding with Hot Vanilla Custard
White Chocolate Truffle Torte with a Bourbon Biscuit Base
Coated in a Belgian Dark Chocolate Sauce
Apricot & Welsh Honey Cheesecake with Vanilla Pod Ice Cream & Crème Anglaise
A Selection of British and Continental Cheese
Served with Home-made Chutney and Crunchy Celery
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