Sample conference 4 course dinner menu
Canapes in the lounge followed by chef's choice of amuse bouche
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Homecured gravadlax with king prawns and sweet mustard dressing
Asparagus spears with smoked ham, dressed rocket and Harlech cheese fondue
Chicken liver parfait with red onion marmalade, toasted walnut bread, apple and redcurrant jelly
Gnocchi in tomato provencal with bacon lardons and Parmesan shavings
Pan-fried fillet of seabass with crushed new potatoes, caper and saffron sauce
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Gressingham duck breast with rice and coconut cake, peanut and chilli sauce
Loin of Pembrokeshire venison with braised red cabbage, white pudding, fondant potato, chocolate and red wine sauce
Maesyffin shiitake mushroom and cous cous pancake with pink peppercorn and black mountain liqueur sauce
Celtic pride sirloin steak with dauphinoise potato, beef samosa, wild mushroom and basil sauce
Fillet of halibut with smoked salmon ravioli, vanilla mash, lemongrass and ginger sauce
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Vanilla creme brulee with caramelised poached pear
Fruit platter with watermelon and rum sorbet
Pancakes with orange and brandy sauce and lemon curd ice cream
Melting chocolate pudding with coconut and Malibu sorbet
Banana and toffee Eton mess
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Tea or coffee with homemade chocolates and fudge
