Sample Menu 1




Canapes of the day


Mulligatawny Soup (v)
a mild curry soup made from apples, carrots, sultanas, and mango chutney

Toasted Lambs Kidney Croissant
croissant filled with a sauce of lambs kidneys, cream and sherry

Avocado filled with goats cheese, grapes, pecans and soured cream (v)

Norwegian Appetiser (v)
cauliflower, spring onions, cucumber & apple tossed in a lemon cream and served on a bed of lettuce

Main Course

Escalope of turkey
pan fried in lemon and sherry and served with a mushroom and cranberry sauce

Venison steak (supplement)
served with an apple, whisky and cream sauce

Mixed Mushroom and Aubergine Moussaka (v)

Rack of Pembrokeshire Lamb (suplement)
topped with an herb crust, gently cooked in the oven on the rack and served as a rack with a rosemary and sloe gin sauce

Trout fillets
lightly pan-fried and served with a courgette and basil sauce

Butternut squash parcels (v)
Filo parcels filled with squash, almonds, apricots and hen sir cheese and served with a smoked cheese sauce

All main courses served with a daily changing variety of vegetables of the day


Light chocolate roulade
Filled with cream and served with a raspberry couli

Boozy bread and butter
Laced with rum and served warm with cream or vanilla ice-cream

Mixed berry fruit Crème brulee

Fresh pineapple and kiwi in kirsch

A selection of Tregynon’s Home-made ice-creams
A selection from Chocolate & Hazelnut: Bicentenary Bombe (mixed berries, meringue & cognac) and a Cranberry & Orange Sorbet

Local Welsh Cheeseboard

Followed by

Ground Columbian Coffee, Ceylon Tea or Tissanes.
Served with petits fours (v)

An additional course of local Welsh Cheeses is available at £3.95

All dishes marked (v) are suitable for vegetarians