Page 11 - Brochure

Menu C

Starters

Prosciutto, Pesto and Asparagus Salad
Prosciutto Ham, Grilled Asparagus, Oven Roasted Tomato and Pecorino Shavings
with a Rocket, Pesto, Toasted Pine Nut and Balsamic Salad
Sweet Potato, Goats Cheese and Fire Roasted Peppers Frittata
With Blush Tomato, Soft Herb Salad and Roquito Peppers
Duck Pancake Stack
Shredded Duck and Plum sauce, served with Crispy Pan Cakes,
Spring Onions, Cucumber and Hoi Sin Sauce
Crab and Cheddar Tart
Served with Chilli and Coriander Sour Cream
Selection of Baked Breads

Main Courses
Two Little Pigs
Slow Cooked Crispy Pork Belly and Pork and Leek Sausage, with Caramelized Onion and Chive
Mashed Potato, Crispy Apples, Tender-stem Broccoli and Red Wine Jus
Rump of Welsh Lamb
Marinated and Roasted in Rosemary and a hint of Garlic, with Fondant Potato,
Spiced and Caramelized Carrot, Buttered Green Beans and Rich Lamb Sauce
Sticky Beef Short Rib
16 hour Slow Cooked Sticky Beef Short Rib with Hand cut Chips, Roast Onion Puree,
Crispy Onions, Traditional Steak Garnish and a rich Red Wine Gravy
Hay Smoked Chicken Breast and Pancetta
Chicken Supreme Smoked over a bed over hay, with Crispy Pancetta,
Chestnut mushrooms, Sticky Red Cabbage, Crispy Kale and Red Wine Jus

Desserts
Vanilla Crème Brulee
With Lemon Shortbread and Fresh Raspberries
Jammie Dodger Cheesecake
Crunchy Shortbread Biscuit topped with creamy Vanilla Cheesecake Baked with
Real Jammie Dodgers served with Raspberry Ripple Ice Cream
Seasonal Berry Pavlova
A Crisp outer, Chewy center Meringue shell filled with fresh berries, coulis and Chantilly Cream
Blackberry and Blackcurrant Frangipane Tart
Served with Granny Smith Apple Ice Cream and Crème Anglaise

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