Dinner Menu, Sample #1

• Warm slice of bacon and leek tart served on a bed of mixed leaves
• Locally smoked breast of duck in an orange and balsamic reduction on seasonal leaves
• Baked field mushroom filled of roasted vegetables and topped with Perl Wen
• Homemade fishcakes with chef’s sweet chilli sauce and samphire

• Cream of tomato and basil soup with Anglesey sea salt croutons

• Roast leg of pork with garlic and thyme roast potatoes and topped with apple sauce
• Seared fillet of wild sea bass on crushed new potatoes, vine cherry tomatoes, wilted spinach and olive oil
• Venison Wellington (Prime Scottish venison saddle with a mushroom duxelle wrapped in puff pastry with a red wine and tarragon jus)
• Pan fried courgette topped with Welsh rarebit and red pepper sauce

Served with buttered new potatoes and a selection of fresh market vegetables

• A choice of homemade puddings

• Selection of Welsh and English cheeses

• Tea or coffee