£35 per Head
Seasonal Soup Selections
King Prawn and Shrimp Salad
Over Shredded Little Gem with a lemon Mayonnaise and Toasted Tomato and Garlic Focaccia
Pigeon, Wild Rabbit and Middlewhite Terrine
With a Quince Jelly and Crusty Bread
Red Onion and Caerphilly Tatin
With a Rocket and Caper Salad.
Asparagus, Poached Free Range Egg and Hollandaise
Topped with a Pancetta Crisp.
Cumin and Black Peppercorn Seared Beef Fillet
With Wild Rocket, Extra Virgin Olive Oil and Shaved Parmesan.
Oaked Smoked Gressingham Duck Breast
With Watercress, Caper and Pickled Walnut Salad.
Crab Tian with Avocado.
White and Brown meat spiced with Chili and Coriander, topped with Lime infused Avocado.
Supreme of Free Range Chicken
With Braised Little Gem, Petit Pois and Smoked Pancetta
Pan Fried Fillet of Gilt Head Bream
Served with Pureed Sweet Potato and Creamed Dill Veloute
Whole Shoulder of Welsh Lamb
Slowly Braised with Fennel and Pearl Barley
Served Fresh Herb Salsa Verdi
Slow Cooked Belly of Wye Valley Pork
Served on a Fondant Potato with a Crisp Chicory and Mustard Salad
Finished with a light jus
Assiette of Lamb
Roasted Lamb Fillet set on a bed of seven hour Braised Lamb Shoulder, Parsnip and Truffle Oil Purée and a Parsley and Caper Salad.
Sauted Duck Breast
With Apricot –Szechuan peppercorn Sauce and Braised Chicory
Baked Loin of Cod
Topped with Welsh rarebit served on creamed leeks and mashed potatoes.
Puy Lentil, Broad Bean, Roasted Beetroot and Spinach
Served with Goats Curd and Mint Vinaigrette
Smoked Celtic Promise Swede Cake
Sliced Swede Layered with Smoked Celtic Promise, Baked and Pressed
Served with a Watercress Red Wine reduced Shallots and Cornichon Salad
Pear and Almond Tart
Poached Pear on Almond Frangipane with Crème Anglaise.
Vanilla Pannacotta with Champagne Poached Seasonal Fruits
Finished with Short Bread Biscuits.
Belgian Chocolate Fondant
Served with a Bitter Chocolate Sauce and Buttermilk Ice-Cream.
Handmade Crisp Butter Pastry with a rich lemon filling, served with Clotted Cream, Raspberries and Caramelized Lemon Zest
Baked Mascapone Cheesecake
On a Ginger Nut Biscuit Base and served with a Cardamom and Stem Ginger Ice-cream
Summer Strawberries infused with Basil and Whipped Cream
Folded through Sweet Meringue
Clementine Crème Brule
With Lemon and Pecan Biscuits
Rustic Cheese Board and Biscuits Available @ £5.00 per Head