Valentines Menu 2010

Chicken Parfait
a blend of corn fed and smoked chicken layered and presented on a bed of sweetcorn relish

Thai Sweet Chilli Crab Cakes
top roasted in the oven accompanied with a lemongrass butter sauce

Fresh Pineapple & Berries (V)
thin slices of fresh pineapple with red berries and a lime dressing

Mushroom & Egg Cocotte (V)
baby mushrooms in a cream sauce topped with poached egg, oven baked with cheese, accompanied by toasted walnut bread

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Snowdon Hills Pheasant
slow cooked fillet of pheasant, de-boned, in a rich tomato and red wine sauce presented in a filo basket with baby roast potatoes

Crispy Gressingham Duck Breast
on a bed of wok fried sweet peppers and bean sprouts with a mild Szechuan sauce

Fillets of Dover Sole Lotus Flower
lightly steamed Dover sole on a bed of poached spring vegetables with a hint of ginger accompanied by lotus flower

Glamorgan Sausages (V)
a mix of sautéed leeks, Welsh cheddar and grain mustard accompanied by a mixed salad

Artichoke Hearts (V)
Warm artichoke hearts served on roasted peppers with a balsamic dressing

Vegetables of the Day

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Desserts

Amaretto & Dark Chocolate Slice
a light chocolate mousse with an intense flavour of brandy and almonds

Orange Cream Catalane Hearts
traditional Basque dish using double cream boiled and infused with egg yolks and a hint of Seville orange

Moon River Swans
crisp meringue shaped as a swan with fresh fruit and hot chocolate sauce

The Winter Garden Restaurant Fruit Salad
Eight different fresh fruits & berries soaked in apple juice, served with either cream or local ice cream

OR
A Selection of Cheeses

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Sample Evening Menu

Evening Menu

Abondigas
finely chopped beef, shaped & cooked in red wine with tomatoes & herbs

Crayfish tails timbale
crayfish tails enrobed in a lime mayonnaise, tumbled in a filo basket
on a bed of mixed leaves

Petite Ananas V
baby pineapple with lime & fennel syrup

Avocado & vine tomato salad V
fanned avocado on sliced vine tomatoes, drizzled with balsamic dressing

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Strawberry & white wine sorbet V

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Pork Schaufele
a traditional dish from Nuremberg, joint of pork slow-cooked
in apple wine until tender, served with hand-made potato dumplings

Roast supreme of Guinea fowl
wrapped in cured ham & centred with asparagus and capsicums
perched on sweet potato fried with bacon & walnut pan gravy

Baked ‘Bala Lake’ trout
topped on steamed fennel & swede with prawn & almond butter

Fried Spanikopita ‘Oriental’
filo pastry filled with ricotta & spinach farci
set on banana blossom & mange bean stir fry

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Today’s Vegetables
Jersey royals
Buttered swede & sweet peppers
Batons of courgette & sugar snap peas
Cauliflower in cheese sauce

Desserts

Caramelised fresh plum & frangipane tart
Welsh dairy ice cream

Strawberry Romanoff
strawberries, served warm in a ones tall glass with white wine & vodka
mascarpone island

Dolserau bread & butter pudding
served with Crème Anglaise

Cappuccino mousse
served with a light coffee liqueur

The Winter Garden Restaurant fruit salad
Eight different fresh fruits & berries
soaked in apple juice & served with either cream or ice cream

OR

Cheeses

Please help yourself from our range of cheeses from Blas ar Fwyd, Llanrwst, located in the foothills of Snowdonia, as well as other favourites:

• Perl Lâs – Organic Welsh blue soft cheese
• Perl Wen Welsh Brie – unpasteurised – with a stronger flavour
• Welsh extra mature Cheddar
• Red Leicester
• Pont L’Évêque – soft French cheese, pale yellow colour with a white-orange rind.
• Reblochon de Savoie
• Italian favourite – Dolcellata
• Clawson Baby Blue Stilton

Glass of Tanners Vintage Port £2.25

Dessert Wine
Muscat de Saint-Jean-de-Minervois (Half Bottle) £9.75