A Creamed Chicken & Asparagus Soup
with smoked chicken & thyme dumplings
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
~o0o~
Traditional Haggis,
Neeps & Tatties
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
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
~o0o~
Coffee with Petit Four
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