Page 12 - Brochure

Menu D

Starters

Smoked Salmon and Nicoise Salad
Oak Smoked Salmon with a Salad of New Potato, Olives, Capers,
Baby Plum Tomatoes, and Crème Fraiche
Camembert (v)
Oven Baked with Rosemary Focaccia and Spiced Plum Chutney
Portobello Mushroom Arancini
Deep Fried Portobello Risotto balls with a soft mozzarella centre,
served with a Roast Cashew nut and wild rocket pesto
Caramelised Pear and Beetroot Salad
With Whipped Goats Cheese, Soft Herbs and Candied Walnuts

Main Courses
A duo of Celtic Pride Sirloin and Sticky Beef Short Rib
Roast Sirloin and Slow Cooked Beef Short Rib with Black Cabbage, Girole Mushrooms,
Caramelised Onions, Crispy Beef Fat Potatoes with Parmesan, Truffle and Beef Jus
Smoked Cod Paella
Pan Roasted with Saffron Scented Rice, Peppers, Tomatoes, Clams and Menai Mussels
Fillet of Welsh lamb
With Braised Lamb Shoulder Croquette, Dauphinoise Potato and Buttered Green Beans
Trio of Homemade Pies
A Mini Trio of Homemade Pies, Minted Lamb, Chicken, Ham and Leek and Steak and Ale Pies
With creamy Mash, Glazed Carrots, Buttered Beans and Rich Gravy

Desserts
Chocolate Fondant
Hot Chocolate Fondant Pudding with Fresh Raspberries and Raspberry Crème Fraiche Sorbet
Chocolate Orange and Crunchie Tart
Belgian Chocolate Ganache topped with Terrys Chocolate Orange and Crunchie Served with
Vanilla Ice Cream
Strawberry and Prosecco Panna Cotta
Vanilla Cream Panna Cotta with Strawberries, Prosecco, Meringue and basil
Trio of Desserts
Why not choose Three of Your Favourites from:
Belgian Chocolate Brownie, Eaton Mess, Sticky Toffee Pudding;
Lemon Posset, Mini Jammie Dodger Cheesecake, Key Lime Pie;
Sea Salted Caramel and Chocolate Pots and Panna Cotta
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