Dinner Menu, Sample #2
- Smoked fillet of trout with peach and watercress
- Chilled duo of melon with a mixed berry coulis
- Fresh pea and feta salad served with mint dressing
- Chef’s homemade pate served with a red onion compote and warm toast
- Cream of carrot and ginger soup
- Roast topside of Welsh beef served with roast potatoes and Yorkshire pudding
- Coq au Riesling (breast of chicken poached in white wine with lardons of bacon finished with cream and mushroom)
- Pan-seared fillet of monkfish wrapped in prosciutto on a bed of creamed leeks
- Ricotta and balsamic tortellini in a red pimento sauce
Served with celeriac dauphinoise potatoes and a selection of fresh market vegetables
- A choice of homemade puddings
- Selection of Welsh and English cheeses
- Tea or coffee
