Friday 28th November 2008 Advent Dinner

• Smoked salmon blinis with crème fraiche and salmon caviar
• Confit of game with clementine and cranberry relish and toasted brioche
• Whipped stilton with figs, watercress and walnuts in a redcurrant and red wine dressing

Chestnut, parsnip and bacon soup

• Venison Wellington
• Pan seared fillet of wild sea bass on a bed of crushed new season potatoes, vine cherry tomatoes, wilted spinach and olive oil

Served with fresh market vegetables and new season potatoes

• Traditional trifle
• Cefn Isaf bramble bread and butter pudding
• Pear tatin

Selection of Welsh and English cheeses

Tea or coffee