A Creamed Chicken & Asparagus Soup with Smoked Chicken & Thyme Dumplings
A Roulade of Smoked Salmon & Trout with Beetroot Crème Fraiche and Lump Fish Caviar
Goats Cheese & Roasted Shallot Tart with Red Pepper Coulis
North Atlantic Tiger Prawns & Highland Scallops Sautéed in Garlic Butter and Coated in a Salsa Verde
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A Refreshing Champagne Sorbet
Prime Fillet of Welsh Beef Set on a Horseradish Rosti with Buttered Baby Vegetables and a Rich Wild Mushroom Jus
Roasted rack of Welsh Lamb Coated in a Dijon Mustard & Rosemary Crust Served with Lyonnaise Potatoes and a Red Wine & Redcurrant Sauce
Pan Seared Supreme of Halibut with Smoked Salmon Risotto and a Rich Lobster Sauce
A Baked Vegetable Wellington Wrapped in Butter Puff Pastry and Served with a Casserole of Braised Butter Beans
Chef's Selection of Seasonal Vegetables and Potatoes
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Raspberry & Drambuie Pannacotta with Almond Tuille Biscuits and Blackcurrant Sauce
Whisky & White Chocolate Bread & Butter Pudding Served with Warm Crème Anglaise
Steamed Dark Chocolate Sponge with Milk Chocolate Sauce and White Chocolate Ice Cream
Individual Glazed Citron Tart with Orange Sorbet and a Duo of Fruit Sauces
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Coffee with Mince Pies
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