SUPPERCLUB - MANORHAUS

SATURDAY SUPPER : FEBRUARY

Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements. <br>No menu order taken or changes on the day.<br><br>5 Course Evening Dinner 7.30 for 8.00pm<br><br>COCKTAIL AND CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Scallops san Jaques, cheese sauce, mashed potato GF<br>Smoked bacon, French bean warm salad, poached egg GF<br>Vegan cheese, courgette & wild nettle risotto, spirulina oil V GF DF Ve<br><br>MAIN COURSE<br>Roast chicken supreme, potato fondant, celeriac puree, broccoli, tarragon sauce GF<br>Fish pie, haddock, salmon, scallop, prawn, mash; roast cauliflower, peas, cheese sauce GF<br>Roast butternut squash tian, beet mash, swede, beet, celeriac, orange sauce V GF DF Ve<br><br>DESSERT<br>Rhubarb compote, ginger crumble, vanilla custard V<br>Sautéed banana crepe, toffee sauce, milk ice cream<br>Lemon tart, vegan meringue, soy cream, berries V GF DF Ve<br>Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF<br><br>COFFEE AND TREATS<br>

FRIDAY 14.02.25 VALENTINE'S DINNER

Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements. <br>No menu order taken or changes on the day.<br><br>5 Course Evening Dinner 7.30 for 8.00pm<br><br>CHAMPAGNE AND CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Scallops san Jaques, cheese sauce, mashed potato GF<br>Smoked bacon, French bean warm salad, poached egg GF<br>Vegan cheese, courgette & wild nettle risotto, spirulina oil V GF DF Ve<br><br>MAIN COURSE<br>Roast chicken supreme, potato fondant, celeriac puree, broccoli, tarragon sauce GF<br>Fish pie, haddock, salmon, scallop, prawn, mash; roast cauliflower, peas, cheese sauce GF<br>Roast butternut squash tian, beet mash, swede, beet, celeriac, orange sauce V GF DF Ve<br><br>DESSERT<br>Rhubarb compote, ginger crumble, vanilla custard V<br>Sautéed banana crepe, toffee sauce, milk ice cream<br>Lemon tart, vegan meringue, soy cream, berries V GF DF Ve<br>Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF<br><br>COFFEE AND TREATS

SATURDAY SUPPER : MARCH

Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements. <br>No menu order taken or changes on the day.<br><br>5 Course Evening Dinner 7.30 for 8.00pm<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Potted shrimps, caper, lemon & mixed leaf salad, crostini GF<br>Black pudding fritter, French bean mixed leaf salad, Clocaennog poached egg GF<br>Roast celeriac & parsnip soup, parsnip crisps V GF DF Ve<br><br>MAIN COURSE<br>Pan seared duck breast, beet mash, swede, beet, celeriac, orange sauce GF<br>Roast fillet of hake, brown butter sauce, braised lentils, leeks & kale GF<br>Lentil & spinach hot pot, roast roots, red onion sauce V GF DF Ve<br><br>DESSERT<br>Blueberry cheesecake, chocolate crumb base, berry compote V<br>Tart au citron, orange compote, creme fraiche V<br>Orange polenta cake, Cointreau syrup, soy cream, pomegranate V GF DF Ve<br>Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF<br><br>COFFEE & TREATS

SUNDAY 20.03.25 MOTHERS DAY LUNCH

Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements.<br> <br>5 Course Lunch 1.00pm for 1.30pm<br><br>GLASS OF PROSECCO & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Halen Môn salted asparagus & smoked salmon, hollandaise sauce GF<br>Pan seared wood pigeon breast, roast roots, squash puree, red wine jus, GF<br>Roast butternut squash, rocket & pine nut risotto V GF DF Ve<br><br>MAIN COURSE<br>Roast rump of Welsh Lamb, new potatoes & root vegetables, redcurrant jus GF<br>Roast salmon supreme, new potatoes, samphire & baby onions, dill sauce GF<br>Parsnip & celeriac terrine, new potatoes, broccoli & asparagus, wild garlic pesto V GF DF Ve<br><br>DESSERT<br>Flambé banana crepe, milk ice cream V<br>Dark chocolate fondant, kiwi salsa, creme fraiche V<br>Rhubarb & apple crumble, blackcurrant sorbet V GF DF Ve<br>Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF<br><br>COFFEE & TREATS

SATURDAY SUPPER : APRIL

Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements. <br>No menu order taken or changes on the day.<br><br>5 Course Evening Dinner 7.30 for 8.00pm<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Halen Môn salted asparagus & smoked salmon, hollandaise sauce GF<br>Pan seared wood pigeon breast, roast roots, squash puree, red wine jus, GF<br>Roast butternut squash, rocket & pine nut risotto V GF DF Ve<br><br>MAIN COURSE<br>Roast rump of Welsh Lamb, new potatoes & root vegetables, redcurrant jus GF<br>Roast salmon supreme, new potatoes, samphire & baby onions, dill sauce GF<br>Parsnip & celeriac terrine, new potatoes, broccoli & asparagus, wild garlic pesto V GF DF Ve<br><br>DESSERT<br>Flambé banana crepe, milk ice cream V<br>Dark chocolate fondant, kiwi salsa, creme fraiche V<br>Rhubarb & apple crumble, blackcurrant sorbet V GF DF Ve<br>Cheese platter, Perl wen, Perl las, Pwllmawr; biscuits, celery GF<br><br>COFFEE & TREATS

PRIVATE PARTY DEPOSIT

SAVE THE DATE FOR A PRIVATE EVENT<br>Celebrate with a Private Party at manorhaus Ruthin. We offer a variety of options for Private group bookings for between 12 and 24 including:<br><br>PRIVATE DINING<br>A 5 course seasonal menu including Canapés & Cocktail on arrival <br>£45 per person - for 12 to 24 guests<br><br>PICTUREHAUS FILM PARTY<br>3 course menu inspired by your chosen film (starter & main, interval Ice cream) with a Film showing in our private cinema (choose from our selection). <br>£32.50 per person - arrival 6.45pm, dinner 7.00pm, film 8.00pm - for 12 to 20 guests<br><br>SECRET:SOCIAL CANAPES & COCKTAILS<br>Celebrate in Style with private use of SECRET:SOCIAL, manorhaus Ruthin's Private Cocktail Lounge - use the big screen for music, videos, Wii games or social streaming.<br>Includes Cocktail & canapés on arrival. Cocktails pre-ordered from our festive menu.<br>£15 per person (1 cocktail) or £23 per person (2 cocktails) - for 12 to 24 guests<br><br>£50 DEPOSIT PAYMENT TO RESERVE A DATE (non-refundable) - PLEASE CALL or EMAIL TO ARRANGE WHICH PRIVATE PARTY EVENT YOU REQUIRE.

CHRISTMAS DAY LUNCH - Wednesday 25th December 2024 - 12.30 to dine 1.00pm

COCKTAIL & CANAPÉS<br><br>HOMEMADE BREADS<br><br>STARTER<br>Honey glazed Ham Hock terrine, mixed leaf salad, picallili, crostini GF<br>Seafood navarin: salmon, cod, prawn, crab bisque GF<br>Beetroot carpaccio, orange, rocket & pine nut salad, soy yoghurt dressing V GF DF Ve<br>Roast root vegetable veloute, curried oil, parsnip crisps V<br><br>FISH COURSE<br>Curried cod loin, spinach & new potato, curried oil GF<br>(Curried cauliflower, spinach & new potato, curried oil V GF DF Ve)<br><br>BLACKCURRANT SORBET V GF DF Ve<br><br>MAIN COURSE<br>Bacon wrapped Turkey paupiette, sage & cranberry stuffing, dauphinoise potato…<br>… roast root vegetables, orange & cranberry jus GF<br>Red wine braised beef pie, basil mash, roast root vegetables <br>Lemon roast cod loin, new potato, peas & French beans, spiced tomato salsa GF DF<br>Roast squash & mushroom tian, fondant potato, root vegetables, red onion jus GF V DF Ve<br><br>DESSERT<br>Christmas pudding, milk ice cream, brandy sauce, redcurrants V<br>Red wine poached pear, puff pastry crisp, chocolate ganache, cream V<br>Tart au citron, blackcurrant sorbet, winter berry compote V GF DF Ve<br>Port & Perl Las cheese, celery, chutney, savoury biscuits V<br><br>COFFEE & TREATS<br><br>CHEESE PLATTER <br>Welsh cheese selection and biscuits

NEW YEAR'S EVE - Tuesday 31st December 2024 - 7.30 for 8.00pm

Arrival 7.30 for 8.00pm dinner.<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREADS<br><br>STARTER<br>Honey glazed Ham Hock terrine, mixed leaf salad, piccalilli, crostini GF<br>(Beetroot carpaccio, orange, rocket & pine nut salad, soy yoghurt dressing V GF DF Ve)<br><br>FISH COURSE<br>Curried cod loin, spinach & new potato, curried oil GF<br>(Curried cauliflower, spinach & new potato, curried oil V GF DF Ve)<br><br>BLACKCURRANT SORBET V GF DF Ve<br><br>MAIN COURSE<br>Roast duck breast, sweet potato mash, roast root vegetables, brandy orange jus GF<br>(Celeriac & parsnip tian, sweet potato mash, roast root vegetables, brandy orange jus V GF DF Ve)<br><br>DESSERT<br>Dark chocolate fondant, winter berry compote, pouring cream V <br>(Tart au citron, blackcurrant sorbet, winter berry compote V GF DF Ve)<br><br>COFFEE & TREATS<br><br>CHEESE PLATTER <br>Welsh cheese selection and biscuits for your table<br><br>A GLASS OF CHAMPAGNE FOR MIDNIGHT<br>