Friday, 25 April 2014
Sunday, 20 April 2014
menu for summer
Seared scallops with
chorizo and celeriac puree
X
Tian of llangranog
crab and prawns with a gazpachio dressing
X
Rhydlewis salmon with
raspberry vinaigrette
X
Local pork and
pistachio terrine
X
Chicken liver parfait
with onion jam
X
Salad of Parma ham
bococcini, sun blushed tomatoes and rocket
X
Woodland mushroom
ragout with spinach and cream on toasted brioche
X
6 oysters natural
X
Caramelised onion
tart with goat’s cheese and baby leaves
X
Thai style king
prawns with noodle salad
X
Carpaccio of welsh
black fillet of beef
Monday, 7 April 2014
Private dining menu
Pressed ham
hock terrine, Welsh rarebit, pickled walnuts
Tiger prawn
tempura, green chilli ketchup
Mussels, saffron & dill
Chicken parfait, onion confit
Wild mushrooms baked with
brie in filo baskets
Seared scallops,
cauliflower three ways
~
Roast rump of welsh lamb, fondant potato, sauce vierge
Pork two ways, red cabbage, apple syrup,
Fillet of welsh black beef, dauphinoise, port
reduction
Pan fried
John Dory fillets, Béarnaise sauce, & rosti
Breast of
organic chicken with pancetta & thyme, port jus
Perl las, caramelized
red onions & spinach tartlet
Gnocchi, chilli beetroot,
spinach & Teifi goat’s cheese
~
Crème
Brule, shortbread, praline
Baked vanilla
cheesecake, warm cinnamon berries
Rice
pudding, black cherry sauce rose petals & pistachio paste
Hot
chocolate fondant, whisky & honey ice cream
White
chocolate tart & cassis sorbet
Artisan welsh
local cheeses
Holden’s Catering, Gwalia, Cwmann, Lampeter,
SA48 8EW
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