New Years Eve 2007
Moet Chandon Champagne Cocktail.
Selection of Canapés.
French Onion Soup
Local King Scallops Tempura
With Sweet chilli sauce
Goat Cheese and Red Onion tart.
Venison, Duck, & Pheasant Game Terrine
With toasted Brioche.
Lemon and mint sorbet
With chestnut stuffing, orange and cognac sauce.
Organic Welsh Black Fillet of Beef.
With Yorkshire pudding and rich mushroom and Bordeaux Jus
Seafood Pot au Feu
Lobster crab mussels prawns and mixed white fish in a full
Flavoured fish and julienne vegetable bouillon.
Spinach, Mushroom and pine Kernel pancake with Fresh Mozzarella.
Stuffed Courgette with Fresh Tomato and Pepper sauce
Pan Seared Loin of Tuna
With Tomato, Olive and herb Salsa.
Selection of fresh vegetables and potato
Christmas Pudding with brandy sauce.
Dark and White chocolate mousse with fruit sauce.
Fig and Plum Pudding with crème Anglaise.
Fresh Raspberry Meringue with clotted cream.
Coffee or Tea with Petit Fours.
Selection of Cheese and Biscuits.
Mr & Mrs Russell Harris QC
Garden Party at Pen- Porthclais
21st June 2007
Lobster & Prawn Skewers with sweet chilli dressing.
Chicken Satay Sticks with spicy peanut sauce.
Fillet of Beef & button mushroom skewers with Tomato salsa.
Lamb and Baby onion sticks with mint and yoghurt dressing.
Aubergine, Courgette & Tomato sticks with oil vinegar & herb dressing.
Smoked salmon, cream cheese and chive canapé
Puff pastry rings with tomato & Mozzarella
Anti Pasti selection –fine sliced Italian cured meats.
Devilled Crab Canapés.
Duck Terrine and olive crostini
Selection of Crudités & dips
Tomato, Olive & Feta salad
Local New Potato salad
Fresh Fruit Platter
Selection of Petit Fours
Veuve Cliquot Yellow Label Champagne
Jean Geiler Gewurztraminer AC 1999
Chablis 1er Cru Vaillons, Ropiteay Freres 2001
Beaune AC, Charles Vienot 1997
Australian Wolf Blass presidents selection Chardonay2001
Wolf Blass Presidents Selection Cabernet Sauvignon
Selection of international bottled beers
Ty Nant Still and sparkling water.
Mr and Mrs Rhodri Lewis Q.C
Garden Party at Tretio on Saturday July 21st 2007
Rye Bread Baguette, olive oil and aged balsamic
Olives & Thyme
Fresh Seafood Fruit de Mer.
Shellfish from local fisherman Nev George, Croesgoch
Prime Rib of Local Beef
Langloffan Farm, St David’s.
Leg of New Season Local Lamb
Craig y mor farm. Whitesands.St David’s
Finished on the grill. with rich red wine gravy.
Local Cheese and Leek Sausage.
Mushroom and parsley sauce.
Warm Ratatouille, Roast Tomato and Mozzarella Salad
Fresh basil Pesto dressing.
Porthlisky New potatoes and fresh mint butter.
Glazed baby carrots
Creamed broad bean, spinach and onion
Creamed horseradish sauce.
Fresh English Strawberries with Caerfai double cream
Chocolate mousse and Brandy snap Biscuit.
Fresh coffee and home made fudge.
A Selection of Popular Starters
Confit Duck Leg
With aromatic pearl barley and spinach. Rhubarb, red onion, orange chutney
Spinach, Mushroom, Shallot and Goats Cheese Tart
With fresh basil pesto.
Fresh Squid and Milano Salami
Sautéed with shallot, garlic, fresh herbs, white wine with garlic bread crouton
Lightly Curried Cauliflower and Sweet Potato Soup
With Cucumber, Yogurt and Fresh Coriander
Seared Local Bass Fillet
In Cajun spices. Garlic butter, sweet potato purée. Fried leeks.
Fresh King Scallops Tempura
In crisp sesame seed batter. Aromatic rice noodles, sweet chilli dressing.
With roast, buttered corn.
Local Lobster and Crab Chowder
Mediterranean Vegetable and Mozzarella Salad
With mixed leaf and black olives, oil balsamic dressing.
Classic Italian vegetable & pasta broth. ‘Just like Mamma used to make.’
With Foccachia bread and fresh grated Parmesan.
Local Line Caught Smoked Trout Salad
Mixed with fresh herbs, croutons, lemon, and horseradish dressing
on mixed leaf .Served with Brioche toast & spiced cucumber jelly.
Smoked Chicken, Walnut and Avocado Salad.
With mixed leaf apple, celery and French dressing
Confit Duck and Haricot Bean Casserole
Shredded duck on mushroom and beans, finished with toasted breadcrumbs
Sun Dried Tomato & Olive Ravioli
With rich tomato sauce, fresh mozzarella, spinach and oregano.
Classic fish & shellfish soup with crisp garlic crouton & Aioli.
Warm Fillet of Beef and Puy lentil Salad
On mixed leaf salad. With an oil and balsamic dressing
Cream of Leek & Potato Soup
With melting Dolcelatté and fresh basil pesto
Roast Plum Tomato, Puy Lentil & Red Pepper Salad
Mixed leaf, baby leek, pine kernel and red pepper sauce.
Cream of Mushroom Soup.
Sour cream and chives.
Fillet of Beef Hoi Sin Spring Rolls
Rocket salad and plum sauce
Spiced Fish Cakes
Smoked Haddock, crab, white fish, with lemon grass and coriander.
Mixed leaf oil and balsamic dressing
Greek Cous cous Salad
With Feta cheese, mixed seed, roast red peppers and cherry tomato,
olives and Gherkin. On mixed leaf.
Whole King Prawns in garlic herb butter
On sesame prawn toast
Our award winning Cawl
A delicate version of our winning broth,
but packed with all the flavour.
Saffron cream sauce. Duchesse potato.Mixed leaf and seed salad.
Fillet of Welsh Beef & Calves Liver Stroganoff
On brown and wild rice.
Mozzarella & Tomato Cannelloni
Fine ratatouille ricotta stuffing, mixed leaf, pesto dressing
Fresh Egg Linguine Carbonara
Pancetta, Milano salami, parmigiana cream sauce.
Cream of Spinach, Pea and Mint Soup
With fresh Parmesan and garlic crostini.
French Onion Soup.
With melted Gruyere and cheddar cheese crouton.
Fresh Crab & Gruyere Tartlet
White meat only. With mixed leaf and balsamic dressing
Charante Melon & Parma ham.
With orange and tarragon dressing, orange segments. mixed leaf.
Smoked Haddock & Salmon Kedgeree.
Spiced fresh fish with egg and herbed rice.
House Caesar Salad.
Romaine and Radicchio lettuce, Chorizo sausage, Anchovies, olives
& Crisp croutons and herbs in the classic dressing.
Warm Ratatouille, Mozzarella and Roast Tomato Salad
With mixed leaf balsamic and oil dressing
With toasted brioche and apple & cranberry chutney.
Cream of Carrot, Sweet Potato and Coriander Soup.
Chive Crème Fraiche.
Local Venison, Pork and Liver Pate
Caribbean King Prawns
Simmered in lightly curried, coconut cream sauce, with fresh coriander.
On steamed saffron rice.
Mushroom and Walnut Terrine with apple and Thyme stuffing.
Cranberry & port sauce
Broccoli and Gruyere Soufflé
Toasted pine kernels, butter sauce.
Free range chicken, saffron, fresh prawns, squid and mussels.
With chicken forcemeat filled macaroni.
Roast Breast of Wild Partridge
Wrapped in apricot and sweet cure bacon. madiera and Orange sauce.
Prime Fillet of John Dory
Griddled seared in Cajun Spices.Melted garlic butter and crisp noodles.
Prime Halibut Loin and Fresh Squid.
In Caribbean coconut curry sauce and fresh coriander.With Fragrant rice Noodles.
Roasted to your liking with baby vegetables and mushroom jus.
Fillet of Ramsey Island Venison
With Juniper and chocolate sauce. Parsnip crisps
Prime Fillet of Turbot
Steamed with Camargue red rice and Smoked Salmon.
Vermouth Cream and chive sauce.
Local Whitesands Lamb Madras
With brown rice, mango chutney and
Goats milk yogurt and cucumber. Poppadom.
Scallops St Jacque
Hand Dived local Scallops from st brides bay
Baked in cream chive and vermouth sauce
With duchesse potato border and fresh Langoustine.
Local Sewin Steak (Sea Trout)
Poached with white wine herbs and lemon, with
Fresh hollandaise and Asparagus.
Slow Roast Loin of Tamworth Pork
Finished with rich tomato sauce Parma Ham and Grilled Mozzarella
Vegetable Fettuccine Bolognaise
With fresh parmesan shavings and basil pine nut pesto.
Caerfai Cheese and Leek Sausages
Parmesan herb crust, Spicy tomato salsa, crème Fraiche and chive
Fresh Whole Ramsey Sound Lobster
Grilled with garlic, lemon and herb butter.With local velvet crab and steamed mussels.
Roast Rack of Welsh Lamb
In herb breadcrumb crust. With our own mint jelly and rich redcurrant Jus.
Porthgain Crab Bordelaise
Baked in the shell, bacon, mushroom brandy cream sauce,
Finished with melted gruyere and breadcrumbs.
Fresh Squid in Spicy Tomato Chilli Casserole.
Prime Fillet of Local bass
Steamed with tomato herbs and wine, fresh pesto dressing.
Grilled Whole Field Mushroom with
Leek and cheese sausage, braised red cabbage.
Wild mushroom, green peppercorn and brandy cream
Prime Loin of Monkfish
Steamed with fresh herbs and white wine,
served with Caribbean Curried coconut sauce.
Pan Seared Breast of Pheasant
With leeks and pine kernel, Madeira jus and cranberry compote.
Fillet of Fresh Lemon sole
Salmon mousse stuffing, smoked salmon saffron sauce.
Welsh Black Fillet of Beef
On apricot suet pudding and red wine Gravy.
Ballotine of Pork Loin
With Parma ham, Gruyere and Spinach, cider and apple sauce
Lemon & Herb Risotto
With Roast Mediterranean Vegetables, fresh basil pesto and Parmesan
Local Cheese, Spinach and Pine kernel Soufflé
Crème Fraiche, Cucumber, mint salsa.
Fresh Scallops and Smoked Salmon Tagliatelle
Pan seared with mixed herbs with a cream and chive fish sauce.
Cassoulet de Castelnaudary
Traditional French casserole of haricot beans, pork, lamb,
Toulouse sausage and confit duck leg. Baked with herb and breadcrumb crust.
Poached Fillet of Salmon
With Hollandaise sauce, asparagus.
Roast Rib of Local Organic Welsh Black Beef
With Yorkshire pudding, creamed horseradish sauce,
rich red wine gravy.
Whole Red Mullet
Steamed with Lemon grass, Coriander, ginger,
Fennel, garlic, shallot, soy and fish bouillon.
Fresh Loin of Monkfish
Steamed with fresh mixed herbs, white wine
on a tomato and Basil Provencal salsa.
Corn Fed breast of Chicken
Apricot and citrus stuffing. Tarragon cream sauce.
Fresh Swordfish Steak
With Cajun spices fresh coriander. Pimento and vermouth butter.
Vegetable and Bean Burrito.
Fresh vegetables, chilli and refried beans in a Mexican Tortilla with hot Cheddar cheese and sour cream.
Crisp Breast of Gressingham Duck
Hoi sin, spring onion, baby vegetables on egg noodles.
Pork Tenderloin Stroganoff
Sautéed with button mushrooms, shallot, sherry & fresh parsley
Spinach, Mushroom, Pine Kernel and Goat Cheese Pancake
Brochette of Welsh Lamb
With button mushrooms, shallot, tomato &
Rosemary & Red wine Jus.
Fresh Seafood Tagliatelle.
Fresh Fish and shellfish in a lobster cream sauce with fresh herbs and Parmesan.
A selection of some popular desserts
Fresh Fruit Pavlova
Mixed berries on meringue, whipped cream
Fruit sauce and chocolate veil.
White Chocolate and Cointreau Crème Brulée.
With crisp sugar topping, and fruit sauce.
Filled with vanilla custard. Chocolate, caramel sauces, double cream
Trio of Ice creams
Vanilla, Coconut & Almond Ice Cream
Fresh berries. Whipped cream and chocolate wafers.
Hot chocolate Fondant
Baked chocolate sponge with soft melting centre. Chocolate sauce, crème normande.
Coconut Ice cream on Malibu soaked sponge in soft meringue
Chocolate sauce double cream
Sauce Curaçao, tangerine ice.
Sherry and Fruit Trifle
Brandy snap fruit basket and whipped cream, sugar lattice.
Spiced red wine reduction, Almond Ice cream, langues du chat biscuit
Rhubarb steamed suet Pudding
Crème Normande and rhubarb sauce.
Chocolate & Raspberry Roulade
With chocolate & caramel sauces and double cream, chocolate lattice
Apricot Steamed Suet Pudding
With fresh citrus syrup and clotted cream
Warm Fruit Salad with Cinnamon Mascarpone Cream
Fresh figs, plum, apricots, and Macadamia nuts. Soaked in apricot liqueur. In a brandy snap basket.
Local Autumn Fruit Tartlet
Local Apple and plum filo tart .Crème Normande, blackberry sauce
Fresh Orange Panna cotta
Set orange cream with confit orange and vanilla ice brandy snap basket.
Rum and Raisin Brioche Bread pudding
With chocolate sauce and double cream
Apple & Pear Tart Tatin
Classic caramelised French tart with clotted cream
Fresh Papaya & Mango jelly with Tutti Fruti Ice Cream.
Lime& passion fruit sauce.
Tart au Citron
Fresh mint sorbet
Chocolate and Baileys Mousse Meringue Basket
With double cream and fruit coulis
Choux Pastry Buns
Filled with homemade strawberry ice cream & fresh fruit.,
with chocolate & caramel sauce
Vanilla bavois filling, redcurrant sauce.
Chocolate & Raspberry Roulade
With chocolate & caramel sauces and double cream.
Fresh Fruit Salad in Sweet Wine
With fresh mint and double cream.
Meringue with Chocolate and Baileys Mousse
Coffee Custard and cream.
Praline Semi Freddo
Frozen almond, cream, meringue, coffee bean sauce.
Darjeeling and Pistachio soufflé
Fresh Fruit Brioche Summer Pudding
Raspberry sauce and Crème caprice
Dark chocolate and Kahlua soufflé
Christmas Pudding Ice Cream
Clotted cream and Brandy sauce
Banana Spring Roll
Ginger anise cream & Maple syrup.
Rice Pudding Palerme
Red fruit jelly and whipped cream filling.