Dinner Menu, Sample #3

• Salmon goujons with a ginger and lime dip
• Chilled Galia melon with Champagne sorbet
• Cumberland sausage on a bed of champ
• Warm slice of pea and parmesan tart served on a bed of rocket

• Cream of celery and stilton soup

• Slow braised ham hock with herb crushed potatoes and parsley sauce
• Spiced sugar-roasted salmon on a bed of cabbage
• Chef’s steak, Guinness and oyster pie
• Wild mushroom and parsnip lasagne topped with smoked Welsh cheese

Served with mashed potatoes and a selection of fresh market vegetables

• A choice of homemade puddings

• Selection of Welsh and English cheeses

• Tea or coffee