| CHRISTMAS LUNCH MENU |
2 courses: £21.50
3 courses: £25.00 |
| STARTERS |
| Tempura of king prawn, chorizo, wild rocket and watercress. créme fraiche and sweet chili sauce. |
| Pink, roasted pigeon with devils on horseback, shitake mushrooms with 8years balsamic and walnut dressing. |
| Warm blinis with smoked salmon, sour cream and chive, oyster and tarragon dressing. |
| Chicken liver and foie gras parfait, grape chutney and toasted brioche. |
| Cauliflower soup with truffle oil and stilton shortbread. |
| MAIN COURSES |
| Steak frites, fine beans, wild mushrooms and bordelaise sauce. |
| Roasted pheasant, crushed sprouts; chestnuts glazed carrots, sage dauphinoise potatoes, and gamey calvados sauce. |
| Daube of Venison and wild boar with pomme puree, bourguignone garnish, braised chicory and chocolate oil. |
| Seared salmon and scallops, saffron potatoes, spinach, broccoli and almonds with champagne and chive sauce. |
| Aubergine fritters with tomato and chili sambal, Bombay potatoes, yoghurt cucumber and onion. |
| Turkey Saltimbocca with pearl barley, root vegetables with cranberry and orange salsa. |
| DESSERTS |
| Vanilla créme brulee. |
| Christmas pudding with brandy sauce. |
| Hot chocolate fondant with pistachio ice cream. |
| Iced nougat parfait and raspberry salad. |
| Caramelized lemon tart with caramel ice cream. |
| Cheese selection. £3.00suppl |
| CINIO / LUNCH |
2 Courses: £12.95
3 Courses: £15.95 |
| Cwrs Cyntaf / First Course |
| Celeriac and parmesan soup |
| Breasola with wild rocket & parmesan, horseradish cream. |
| Ballotine of salmon, herb fromage blanc, tomato vinaigrette |
| Wild mushroom tart in walnut pastry, truffle cream dressing. |
| Prif Gyrsiau / Main Course |
| Grilled daurade, saffron pomme puree, baby leeks, bouillabaisse sauce. |
| Roast partridge, crushed sprout, wild mushroom, baby turnips, game sauce. |
| Sirloin of veal "persillade", truffle mash, vichy carrots, wild mushrooms, red wine sauce. £3.00supple |
| Confit of duck, oriental green, crispy noodles, soya & sesame dressing. |
| Pwdin / Desserts |
| Poached pear in caramel wine with pear sorbet. |
| Chocolate samosa with griottine cherry, pistachio ice cream. (12 minutes) |
| Baba a l'exotique, banana ice cream, mango and citrus chutney. |
| Assiette of cheese. £3.00suppl |
| CINIO / DINNER |
| Cwrs Cyntaf / First Course |
| Red Mullet and Saffron Soup with Rouille and Gruyere Chesse Croutons. £6.95 |
| 1/2 Dozen Oysters or Dozen Oysters with Champagne and Shallot Vinegar. £9.00 for 1/2 Dozen or £18.00 for Dozen |
| Ham Knuckle and Foie Gras Terrine with Sauce Gribiche. £8.95 |
| Caramelised Sea scallops with Apple Black Pudding, Chinese Belly Pork and Cider Sauce. £10.95 |
| Clam, Cockle and Parsley Risotto served with Seaweed Tartare. £7.95 |
| Roquefort Soufflé with Wild Rocket, Quince Jelly and 10 year Balsamic & Walnut Dressing. £6.95 |
| Rillette of Duck with Chutney. £7.50 |
| Char grilled Artichoke with Fine Beans, Garlic Mushroom, Caper, Tarragon and Grain Mustard Dressing. £6.95 |
Side Salads - £3.00
Rocket and Parmesan.
Tomato and Red Onion.
Herb Salad |
| Prif Gyrsiau / Main Courses |
| Confit of Rabbit with Roasted Langoustine, Tomato and Basil Risotto, Langoustine Bisque. £17.50 |
| Corn Fed Goosnargh Duck, Crushed Sprouts, Prune & Bacon Rolls, Fondant Potato, Madeira Sauce. £16.95 |
Char Grilled Angus "Gold Beef" with Fine Beans, wild Mushroom, Amsterdam Frites and Green Peppercorn Sauce.
Fillet: £26.50
Sirloin: £19.95 |
| "Welsh" Lamb with Chef Surprise. Market Price |
| Poached and Roasted Anjou Pigeoun, Spiced Nuts, Savoy Cabbage, Koffman, Pomme Anna and Thyme Sauce. £19.95 |
| Grilled Red Mullet, Saffron Mash, Ratatouille, Buttered Spinach served with Bouillabaisse Sauce and Tapenade Croustini. £18.95 |
| Roasted Monkfish with Pak Choi, Crispy Noodles, Shitake Mushroom, Claret Sauce & Asian Pesto Dressing. £17.95 |
| Please ask for our "Vegetarian de Jour" |
| Pwdin / Desserts £5.00 |
| Nougat Glacé with Raspberry. |
| Lemon Tart with Caramel Ice Cream. |
| Créme Brulée with Vanilla Pods. |
| Hot Chocolate Fondant with Vodka Orange and White Chocolate Sorbet. |
| Chef's Crumble. |
| Apple Tatin with Roquefort Ice Cream. |
| Carpaccio of Pineapple with Passion Fruit Jelly and Perrier Sorbet. |
| Le Gallois Ice-Creams and Sorbets. |
| Selection of Cheese. £3.00 Supplement. |
