Function Dinner

Starters

Soups:

Plum Tomato & Basil Soup (V)

Leek and Potato Soup (V) (VE)

Cream of Vegetable Soup (V)

Roasted Butternut Squash and Red Onion Soup (V)

Traditional Welsh Cawl

Vegetarian:

Creamed Garlic Mushrooms En Croute with Spears of Asparagus

Spinach and Potato Frittata with Green Salad and Humus Dip

Peppered Goats Cheese with pickled Cucumber, Beetroot and Balsamic Dressing

Watermelon, Kiwi and Feta Salad with a Passion Fruit Dressing

 Seafood:

Smoked Salmon Caesar Salad with Egg, Anchovies, Croutons, Parmesan and crispy Bacon

Traditional Prawn Cocktail with Lettuce, Cucumber, Cherry Tomatoes and Granary Bread

A Smoked Haddock Fish Cake with Rocket Leaves, a Lemon and Chive Mayonnaise and a Spring Onion Salsa

Garlic  fried King Prawns with Courgette Ribbons, roasted Red Peppers, Asparagus and a Lemon and Lime Vinaigrette

 Meat:

Chicken Liver Parfait with Red Onion Marmalade, toasted Farmhouse Bread, Mixed Leaf Salad and Herb Butter

Antipasto Platter with Deli Meats, Olives, Artichoke Hearts, sundried Tomatoes and toasted Garlic Focaccia

Smoked Duck Breast with Orange Segments, Beetroot, Watercress and Balsamic Syrup and Smoked Pancetta

Chicken, Apricot and Tarragon Terrine with  toasted Bread, Herb Salad and Mustard Grain Vinaigrette

Galia Melon wrapped in Parma Ham with Baby Gem Leaves and a light Pesto Dressing

 Main Course

Meat:

Braised Beef Steak with caramelised Red Onions and a Bourguignon Sauce

Feather Blade of Beef with Carrot Purée, wilted Spinach, wild Mushrooms and a Burgundy Jus

Roast Silverside of Beef with Yorkshire Pudding and Gravy

Lamb Shank (£3 supplement) with Shallots, Bacon and a Red Wine Sauce

Leg of Lamb marinated in Garlic and Rosemary and a Red Currant Jus

 Slow Roast Belly Pork With a Honey and Soy Sauce Jus

Breast of Turkey with Sage & Onion Stuffing,  Chipolata Sausage and Gravy

Chicken Supreme with Leek and Potato Puree and Tarragon Jus

Chicken Breast with Parsnip Bubble & Squeak and a smoked Bacon Sauce

Chicken Breast and a Tomato, Red Pepper and Pesto Sauce

Chicken Breast with a classic Chasseur Sauce

Fish:

Fillet of  Cod or Hake or Salmon or Seabass:

Served with your choice of sauce from:

Lemon and Lime Butter Sauce

Spinach and Prawn Sauce

Citrus Herb Cream Sauce

Creamed Leek and Bacon Sauce

Lemon and Saffron Sauce

Chive and Hollandaise Sauce

Vegetarian:

 

Mushroom and Courgette Stroganoff (V) with Long Grain Rice, Paprika, Sour Cream and deep fried Leek Garnish

 Butternut Squash Tagine (VE) with roasted Red Onion Cous Cous, Mango Chutney and Garlic Naan Bread

Cheddar Nut Roast (V) with pureed Sweet Potato, Roasted Shallots and a Red Currant Jus

Tomato, Basil and Mozzarella Tart (V) with deep fried Rocket and Creamy Spinach Sauce

 Bubble and Squeak Potato Cakes (VE) with a sundried Tomato and Thyme Vegetable Jus

Desserts

Irish Cream Liqueur Bread and Butter Pudding with a Vanilla Anglaise

Apple and Blackberry Crumble with a Penderyn Crème Anglaise

Sticky Toffee Pudding served with Vanilla Crème Anglaise and a Cherry Compote

A Selection of Cheese with Biscuits, Celery, pickled Walnuts, Pear Chutney and seedless Grapes

White Chocolate and Raspberry Cheesecake with Orange Sorbet and Dark Chocolate Twirl

Tarte Au Citron with Joe’s Vanilla Ice Cream, mixed Berries and a Mango Coulis

Lemon Meringue Pie with a Raspberry Compote and Joe’s Vanilla Ice Cream

Traditional Trifle with Liquor soaked Sponge base, oodles of Jelly and Custard, topped with lashings of fresh Cream

Caramel Chocolate Fondant served with Butterscotch Sauce, Warm Cherries Compote and Toasted Pistachio Nuts

Cream filled Profiteroles with White and Dark Chocolate Sauce, fresh Strawberries and Biscuit Crumbs

Vanilla flavoured Panna Cotta served with a Caramel Sauce and grated Chocolate

Classic Tiramisu with Chocolate Ganache and Amoretti Biscuits

Crème Brulèe with fresh Berries and Shortbread Biscuits

Fresh Strawberries and Cream

 Exotic Fruit Salad (VE) with Passion Fruit and Mango Sorbet

Lemon & Lime Posset with Passion Fruit Coulis, fresh Berries and a Blackcurrant Sorbet

Two courses – £22.95

Three courses – £26.95

V – Suitable for Vegetarians

 VE – Suitable for Vegans

 Please note that some of our dishes may contain nuts or other food allergens

If you have a food allergy please inform our restaurant manager

Individual ingredients are subject to change due to seasonal availability