Hall
Starter
Thai sweet potato and squash soup
Mussel and scallop risotto, with saffron
and dill
Pan-fried wood pigeon breast with
Chantrelle and pied de muton mushrooms
Main course
Rack of Welsh
lamb with dauphinoise potatoes, roast carrots, rich thyme and port jus
Whole roast
black bream with oranges, coriander and pak choy
Braised spiced belly pork with caramel sauce,
braised red cabbage and baked apple
Bucatini pasta with chilli beetroot and
tomato sauce, welsh goats cheese and baby spinach
Dessert
Chocolate fondant with Penderyn whisky
ice cream
Sticky toffee pudding with butterscotch
sauce
Rhubarb and ginger trifle
Selection of artisan Welsh cheeses and
chutney
Service
charge not included Gratuities at your discretion.
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