Valentine`s Menu Tuesday 14th February, 2017 To
Valentine`s Menu Tuesday 14th February, 2017 To Begin Cream of roasted vine tomato soup with herb croutons, clotted cream and a rustic sundried tomato and olive focaccia
Herb crusted baby peppers stuffed with spicy micro ratatouille and Perl Wen soft cheese, minted rocket and sweet balsamic reduction
Pressed ham hock persillade, house piccalilli, artisan granary bread and dressed leaves
Pan seared king scallops, sweet parsnip puree, sticky meat jus, apple crisps and pork crackling
Mains Baked ballotine of chicken wrapped in Parma ham with mascarpone, toasted nuts and wild rocket, white onion puree, glazed root vegetables and tarragon cream
Roast loin of lamb stuffed with caramelised onion and rosemary, roasted baby onions and root vegetables, boulangere potato, light rosemary lamb jus
Roast breast of honeyed Gressingham duck, parsnip puree, crisp polenta cake, creamed savoy cabbage, crisp prosciutto, star anise jus
Paupiette of plaice with salmon and crab mousse, crushed baby potatoes, roasted clams, baby carrots and a light vermouth fish veloute
Warm tartlet of roasted red onion, goats cheese and fig, roasted peppers, pea shoot salad and sauce Provençal
Valentine`s Menu Tuesday 14th February, 2017
Desserts Bron Eifion sticky toffee pudding with butterscotch sauce, rum and raisin ice-cream
Poached pear `Belle Helene` with chocolate mousse, vanilla pod ice-cream
Vanilla shortbread hearts, fresh strawberries, Chantilly cream, red fruits
Selection of Welsh and continental cheeses, savoury biscuits, apple chutney
3 Courses - £24.95 2 Courses - £19.95
Herb crusted baby peppers stuffed with spicy micro ratatouille and Perl Wen soft cheese, minted rocket and sweet balsamic reduction
Pressed ham hock persillade, house piccalilli, artisan granary bread and dressed leaves
Pan seared king scallops, sweet parsnip puree, sticky meat jus, apple crisps and pork crackling
Mains Baked ballotine of chicken wrapped in Parma ham with mascarpone, toasted nuts and wild rocket, white onion puree, glazed root vegetables and tarragon cream
Roast loin of lamb stuffed with caramelised onion and rosemary, roasted baby onions and root vegetables, boulangere potato, light rosemary lamb jus
Roast breast of honeyed Gressingham duck, parsnip puree, crisp polenta cake, creamed savoy cabbage, crisp prosciutto, star anise jus
Paupiette of plaice with salmon and crab mousse, crushed baby potatoes, roasted clams, baby carrots and a light vermouth fish veloute
Warm tartlet of roasted red onion, goats cheese and fig, roasted peppers, pea shoot salad and sauce Provençal
Valentine`s Menu Tuesday 14th February, 2017
Desserts Bron Eifion sticky toffee pudding with butterscotch sauce, rum and raisin ice-cream
Poached pear `Belle Helene` with chocolate mousse, vanilla pod ice-cream
Vanilla shortbread hearts, fresh strawberries, Chantilly cream, red fruits
Selection of Welsh and continental cheeses, savoury biscuits, apple chutney
3 Courses - £24.95 2 Courses - £19.95
