Sample Menu 2



Canapes (v)

Canapes of the day


Celery, apple and ginger soup (v)

Warm chicken liver and oak-smoked bacon salad
Chicken liver & smoked bacon lightly sautéed in butter, dijon mustard and sherry vinegar served on a bed of lettuce

Red onion, sage and goats cheese tart (v)
serves on a balsamic salad

Warm beetroot and pear salad (v)
Tossed with a stilton dressing

Main Course

Local Pembrokeshire Lamb Steak
served with an onion and teifi laverbread cheese sauce

Guinea Fowl with a home-made marmalade glaze (supplement)
baked gently and served with a cumberland sauce

Cashew nut and Apple Loaf (v)
served with a tomato and apple sauce

Cod steak
lightly pan-fried and served with a creamy prawn sauce

Salmon ‘en croute’ (supplement)
salmon fillet and pesto wrapped in puff pastry and served with a lemon butter sauce

Mixed pepper flan (v)
On a wholemeal pastry base, served with an Y fenni cheese sauce

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


Profiteroles filled with crème de cassis cream
topped with a blackcurrant sauce

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

Mixed berry fruit Crème brulee

Caramlised oranges
marinated in an orange liqueur syrup

Tregynon’s Home-made Ice-creams
A selection from Chocolate & Hazelnut, Caledonian (Orange marmalade & Glayva), Banana & Bacardi, Bicentenary Bombe (mixed berries, meringue & Cognac) and Apple & Raspberry Water Ice.

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