CHRISTMAS MENU
2011
£16.95 per head
Starters
Spiced Parsnip Soup with rustic bread.
Home made Duck Liver Paté, with Christmas Chutney & Melba Toast.
Creamy Peppered mushrooms on a toasted Brushetta with dressed leaves.
Classic Prawn Cocktail with brown bread & butter.
Warm Tart of Blue Cheese caramalised red onion, rocket & Pine nut salad, balsamic dressing.
Mains
Traditional Roast Turkey with all the trimmings.
Pavé of Salmon, on citrus crushed new potatoes,
with a watercress & Champagne Sauce.
Roast loin of Pork, chestnut & apple sfuffing, sticky red cabbage.
Christmas Nut Roast served with Sherry & Thyme Jus.
All served with Seasonal Vegetables
Dessert
Christmas pudding served with brandy sauce.
Brandy Snap Basket, rum soaked winter berries, vanilla ice cream
Lemon tart, with strawberry coulis
NEW YEARS EVE 2011
Canapés and Buck’s Fizz on arrival
Langoustine & Smoked Salmon Salad with Dill Vinaigrette.
Anglesey scallops wrapped in parma ham, pan fried in a cream leek & dill sauce.
Spiced Duck & Pigeon Terrine with Pear, Chestnut & Bacon Salad topped with Red Onion Jam.
Rosti Potato, Buttered Spinach & with Poached Quail Egg
Caramelized Onion, Fig, Cherry Tomatoes & Goat’s Cheese Tart
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Welsh Fillet Steak served on a Crouton with Pat, wild mushroom & Madeira Jus.
Rack of Lamb served on a bed of Dauphinoise potatoes with baby carrots & Lamb stock Jus.
Venison fillet served on a bed of Celeriac & Thyme Dauphinoise with butternut puree.
Citrus Marinated Monk Fish on a bed of Almond & Cinnamon Rice with Lemon Dressing.
Fillet of Seabass with Sautéed Tiger prawn
& Caviar Veloute.
Baked butternut squash, roasted vegetables, spinach
and Y Fenni cheese.
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Hot Chocolate Fondant served with Orange Crème Anglaisé.
White Chocolate & Raspberry Crème Brulee served with winter berry compote.
Vanilla Cheesecake with homemade Chocolate Brownie pieces served with Mango Coulis.
Cheese Board served with Home made Chutney.
£50 per person