Posts
Canopies
Smoked salmon and cucumber
Quail eggs and smoked paprika
Perlwen and redcurrant
Pork and pistachio with pear chutney
Roast pepper, tapenade and Parmesan
Asparagus and air-dried ham
To start
Chicken liver parfait caramelised onion relish and brioche
(Perl las and red onion tartlet v)
To follow
Welsh Fillet steak with shallot, port and thyme ,parsnip puree ,Dauphinoise potatoes and asparagus
( Roast spring vegetable risotto with parmesan crisps v )
To Finish
Crème Brule with shortbread
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