Menu
Canapes (v)
Canapes of the day
Starters
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
Desserts
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