To
start
Roasted
butternut squash Perl las and pomegranate salad
-
Roasted
winter vegetable soup with parsnip crisps
-
Chestnut
mushrooms with baby spinach garlic and crème fraiche
-
Pressed
terrine of peppers and courgettes
-
Rhydlewis
smoked salmon with fennel and cucumber shavings
-
Fillet
of sea bass with caponata
-
Local
mussels with bacon and cider
To
follow
Tagine
off peppers and aubergines with chickpeas and coriander
-
Roasted
beetroot and goats cheese risotto and Parmesan crisps
-
Open
ravioli of chargrilled piquillo peppers buffalo mozzarella and tapenade
-
Tartlet
of Perl lass caramelised red onions and baby rocket
-
Fillet
of hake with lava bread and cockles
-
Roast
cod loin with welsh rarebit sauce and leeks
-
Chilli
and lime crab linguini
To
finish
Crème
Brule and shortbread
-
Belgian
chocolate tart and organic vanilla ice cream
-
Lemon
tart with lemon sorbet and lemon syrup
-
Small
selection of all the above
-
Orange
posset with roast figs
-
Chocolate
fondants
-
Welsh
cheeses
Posts
