SAMPLE DINNER MENU

 Starters

Lovage soup

Oak smoked salmon with apple and yoghurt salad

Chicken liver parfait wrapped in parma ham, toasted brioche and red wine syrup

Seared diver scallops, Jerusalem artichoke puree and sauce vierge

Twice baked three cheese soufflé, seasonal fruits and cinnamon honey

Solva lobster salad, saffron potatoes, herb mayonnaise and lobster cappuccino

Main courses

Local Welsh beef fillet, onion confit, chips, creamed leeks and ventreche bacon

Braised lamb shank, herb mashed potato, turned root vegetables, tomato and herb jus

Gressingham duck breast, sweet potato, braised red cabbage and rosemary

Roast halibut, soft herb crust, spinach crushed potato and saffron

Wild bass fillets, new potatoes, buttered baby vegetables and white wine cream

Vegetarian menu

Vegetable cannelloni with rosemary beurre blanc

Perl Wen cheese, aubergine, courgette and vine tomato gateau

Herb gnocchi, roasted butternut squash and thyme

Wild mushroom, pistachio and herb risotto with lemon butter

Desserts

Hot chocolate fondant with griottine cherries and mascapone

Fresh strawberries, vanilla muffin, strawberry jelly and Pembrokeshire clotted cream

Cinnamon mousse with vanilla genoise and local wild flower honey

Sautéed apricots with pistachio nuts, crème fraiche and vanilla syrup

Glazed lemon tart with fresh raspberries

Selection of local Welsh cheeses