Sample Menus: Dinner Parties

Menu 1

Welsh Seafood Broth, Barley Bread Croutes with Laverbread and Carmarthen Ham

Braised Oxtail with a Celtic Fruit Wine Sauce

Poached Celery with a Local Blue Cheese
Spinach and Sorrel Puree
Welsh Potato and Oatmeal Cakes

Lavender Syllabub with Newquay Honey Cakes

Coffee and Homemade Petits Fours

First Courses

Ballontine of Rabbit with a Salad of Baby Carrots and Wild Rocket with a Raspberry Vinegar Dressing
Oatcakes, Llangoedmor Butter

Wild Salmon Pye

Broad Beans
Braised Fennel and Beetroot

Nell Gwyne Torte with Dark and White Chocolate Oranges served with Llangoedmor Cream

Coffee and Petits Fours

Courgette Cheesecake with Roasted Tomatoes and Bacon Salad
Served with Homemade Bread Sticks

Hindles Wake
(A Medieval Chicken Dish, Poached Organic Chicken in an Almond Cream and Wine Sauce with a Forcemeat of Breadcrumbs, Prunes and Lemon)

Leeks Vinaigrette
Roasted Mushrooms and Pembrokeshire Potatoes with Wild Garlic and Rosemary

Blackcurrant Tansy with Shearing Cakes

Coffee and Petits Fours

Main Courses

Potted Tongue with a Redcurrant Sauce and
Watercress Salad
Rye Bread, Llangoedmor Butter

Guinea Fowl with Pineapple and Coconut Sauce

Sweet Potatoes
Green Beans and Butter Beans

Rose Petal Creams with Shepherds Purse (Treacle Biscuits)

Coffee and Petits Fours