Sample Menu 3

Menu

farmhouse

Canapes (v)

Canapes of the day

Starters

Sausage & Potato Cakke Ragout
Tregynon’s Gold Medal pork, cheese & laverbread sausage served with a sauteed potato cake and topped with a mushroom, cream and sherry ragout

Grilled stilton and port toasted muffin (v)
topped with walnuts and olives & served on a four leaf salad with a warm honey vinaigrette

Pink grapefruit, avocado and celery salad (v)
tossed with a walnut vinaigrette

Main Course

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

Chicken schnitzel
escalope of chicken coated in breadcrumbs, garlic and sweet pepper cheese and served with a red wine and thyme sauce

Plaice fillet
lightly pan-fried and served with a cream and watercress sauce

Seafood choux puffs
individual vols au vents filled with a creamy sauce of white fish and prawns

White stilton, date and leek torte (v)
baked gently in the oven on a crushed biscuit base and served with a cream and leek sauce

Steak Cymraeg (supplement)
prime Welsh fillet steak with a cream, mustard and tarragon sauce

All served with the day’s selection of vegetables

Desserts

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

Apple and Cinnamon Toastie
served with a calvados cream

Tregynon’s Home-made Ice-creams
A selection from Caledonian (orange marmalade and Glayva whisky): 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