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>
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
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
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