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Residency in Lampeter

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starters for summer wedding 2012

Entrees

Seared scallops with chorizo and celeriac puree

X

Tian of llangranog crab and prawns with a gazpachio dressing

X

Rhydlewis  salmon with raspberry vinaigrette

Xw

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 

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Dinner for Laurie David and Keith McNally

Coracle caught Towy Sewin , smoked over welsh oak

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Spit roast Llanwenog  lamb , with gratin potatoes and seasonal vegetables

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Date and pistachio pudding caramel sauce vanilla ice cream 

-

Hafod and oatcakes

-

Coffee

This is the menu i cooked for Laurie David , and Keith McNally on the 8of April 2012 in west wales

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dinner menu

To start

Roasted butternut squash Perl las and pomegranate salad

-

Roasted winter vegetable soup with parsnip crisps

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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

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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

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Open ravioli of chargrilled piquillo peppers buffalo mozzarella and tapenade

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Tartlet of Perl lass caramelised red onions and baby rocket

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Fillet of hake with lava bread and cockles

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Roast cod loin with welsh rarebit sauce and leeks

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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

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RAMBLING PEA DINNER MENU

Rambling pea Manorafon

28-01-2012

Amuse bouche

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Steamed purple sprouting broccoli, Hollandaise, Carmarthen ham, golden beetroot crisps

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10 hour Blade of beef ,roasted root vegetables, celeriac puree, parsley porridge, jus

(A piscatorial option will be available if ordered in advance)

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Trio of desserts

-

Welsh cheese

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private dining menu

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

 www.holdenscatering.com