FESTIVE MENU

Roasted Tomato and Basil Soup with Red Wine Croutons - Oven roasted vine tomatoes and fresn basil topped witn red wine croutons. single cream and chives. Served with freshly baked French bread and welsh butter.

Duck and Cointreau Pate - Smooth duck liver pate with rosemary and juniper. Topped with a Cointreau orange liquor glaze and accompanied by cranberry and caramelised onion chutney, cornichons and toasted bread.

Smoked Salmon Cocktail - Slices of Scottish oak smoked salmon with Atlantic prawns, dressed leaves and a cream, mustard and leek sauce.

Goats Cheese Bruschetta - Toasted French bread topped with sun dried tomatoes, shallots, beetroot and Pantysgawn goats cheese in a rich tomato sauce.

All served with roast potatoes, chantenay carrots, garden peas, balsamic glazed Brussel sprouts and honey rcysted parsnips.

Turkey Ballentine - Roasted turkey breast escalope and sage & onion stuffing wrapped in streaky bacon and glazed with fresh orange and cranberry. Accompanied by orange and cranberry gravy and a giant honey and mustard glazed pig in blanket

Beef Bourguignon - The classic French dish of tender beef braised in rich merlot with smoked pancetta, baby onions and chestnut mushrooms.

Salmon Fillet - Sous Vide cooked fillet of salmon with a champagne, cream 8 dill sauce and charred lemon.

Confit Parsnip Gratin - Parsnip, carrot and red onion slowly roasted in virgin olive oil. Topped with golden herb breadrumbs and accompanied by a honey and mustard sauce.

Traditional Pudding - A mixture of vine fruits, candied mixed peel, apple and stem ginger, laced with brandy, Served with Remy Martin cognac sauce.

Snowball Cheesecake - Crisp biscuit base topped with a citrus and Advocaat laced cream cheese and finished with citrus peel and cherries.

Brecon Chocolate Orange Fudge - A rich moist double layer chocolate fudge cake topped with chefs Brecon chocolate orange gin sauce.