A Typical Evening Menu
Canapés in the Bar
Amusé Bouche
Crab Cakes with Oriental Leaves, Horseradish
Butter Sauce
and King Prawn Fritter
OR
Terrine of Tomato, Courgette, Aubergine and Garlic with a Trio of Dressings
Roulade of Local Sewin with Cockles and Laverbread
Noisettes of Salt Marsh Lamb topped with a Leek Mousse,
a Parcel of Braised Shoulder, Root Vegetables, Fondant Potatoes
and a Rosemary Jus
OR
Breast and Confit of Duck on a bed of Barley,
Apple and Mustard Mash with a Green Peppercorn Sauce
OR
Pan-fried Cardigan Bay Sea Bass, Potato Cake, Wilted Greens and Carrot Crisps
OR
A Brioche Loaf Stuffed with Vegetables and Nuts
DIWEDDGLO MAWREDDOG – THE GRAND
FINALE
Perl Las, Celery and Port Paté
and
Honey and White Chocolate Tart with a Lemon and Basil Cream
and
Maes-y-Neuadd Berries set in a Sweet Wine Jelly
and
Homemade Ice Creams and Sorbets
