Dinner

Meal Name: A'la Carte Menu

Example Menus

Starters
Chef's Freshly Prepared Soup of the Day
A Rosette of Oak smoked Salmon
Sweet Melon & Fresh Fruits
A Gateau of Tomato, Buffalo Mozzarella & Proscuitto Ham
Local Game Parfait Served with Port Jelly
Ballantine of Poached Salmon & Fine Herbs With a sweet pickle


Main Courses

Roasted Delice of Wye Salmon
Set on a Pool of Chive & Chablis Cream Sauce served with a Timbale of Braised Rice

Chargrilled Sirloin Steak
Served with grilled Flat Mushroom, Tomato & fries

Meaty pork and Herb Sausages
Presented on Bubble & Squeak, with a rich red onion gravy


Breast of Chicken
Stuffed with Porcini Mushrooms with vegetable Linguini & Pesto Rossa


Grilled Fillets of Sea Bass
Served on Roasted Fennel with Gratin Potatoes
and a Burgundy Jus


Pan Fried Tournedos of Welsh Black Beef
Complemented by a Fondant Potato and a Wild Mushroom and Madeira Cream


Pot Roast of Beef
Served with Creamed Potatoes, Savoy Cabbage and
Mediterranean Vegetables

Fresh Spinach and Ricotta Tortellini
Bound in vegetable Ratatouille

Desserts

Tangy Lemon Posset
Topped with a Red Berry Compote

Warm Apple Tart
Served with Vanilla Custard

A Salad of Fresh Fruits
With Pouring Cream

A Crisp Chocolate Cup
Filled with a Milk Chocolate mousse

A Warm Confiture of Black Cherries & Kirsch
With Vanilla Ice-cream


A Fine Selection of Welsh and Continental Cheeses
Served with Celery Hearts and Chilled Grapes