Wedding Hot Main Menu

 

 

Roast Silverside of Welsh Beef with Yorkshire pudding

 

Roast Turkey with Sausage & Bacon Rolls, Sage & Onion Stuffing

 

Roast leg of Welsh Lamb Served on a Bed of Roasted Seasonal Vegetables with a Cranberry & Mint Sauce

 

Roast Loin of Pork with Apple Sauce & Sage & Onion Stuffing

 

Silverside of Beef in Port & Blackberry Sauce

 

Silverside of Welsh Beef with Madeira Sauce garnished with Stuffed Mushrooms

 

Welsh Beef braised in Brecon Brewing Dark Skies Ale

Loin of Pork with Crème Fraîche, Brandy & Black Pepper Sauce

 

Chicken Breast stuffed with Asparagus in a White Wine and Perl Las (Welsh Blue Cheese)

Chicken stuffed with Spinach in a White Wine & Perl Las (Welsh Blue Cheese)

 

Chicken Breast in Gooseberry & Elderflower Sauce

 

Caribbean Chicken

 

Chicken Korma & Rice 

 

Lamb Korma with jewelled Rice & Pumpkin Mash

Loin of Pork on Mustard Apple Slices with Cider Sauce

 

Roasted Gammon in Welsh Honey & Mustard Glaze

 

Sweet ‘n’ Sour Gammon & Rice 

 

Ragout of Welsh Venison

 

Salmon & Sorrel en croute with Dill Crème Fraîche

Roast Duck Breast served on Spiced Red Cabbage with an Orange Sauce

Fillet of Salmon with Lemon & Black Pepper Glaze

Fillet of Beef Wellington with Madeira Sauce

 

Silverside of Welsh Beef with Port and Blackberry Jus garnished with Water Cress

 

Screaming Pineapple Pork

 

Roast Silverside of Welsh Beef coated in Sorai Tempting Onion Balsamic

 

Gammon with Welsh Whisky and Marmalade Glaze

 

Tomato and Chilli Jam Chicken

 

Roasted Fillet of Salmon drizzled with Blodyn Aur Smoked Rapeseed oil, coated in Halon Mon Sea Salt Served on Water Cress and Rocket.

 

Roasted Pumpkin/ Butternut Squash topped with Quenelles of Cranberry & Hazelnut Roast (v)

Chestnut & Sweet Potato Roulade with Tomato & Herb Sauce (v)

Baked Onion filled with Mushroom & Nut Stuffing set in a nest of Pease Pudding with Savoury Herb Sauce (v)

Vegetable and Nut Strudel (v)

 

Roasted Marrow stuffed with Hazelnut & Pumpkin Seed Roast and Chestnut Sauce (v)

 

Mushroom Stroganoff (v)

Curried Root Vegetables with Green Split Pea Dhal on Pilau Rice with Poppadum’s’, Fresh Pineapple, Minted Onion & Chutney (v)

 

Hazlenut & Chestnut Roast with Chestnut Sauce (v)

Parsnip & Carrot Roulade filled with Fennel, Leek and Gorwydd Caerphilly Cheese (v)

Carrot & Cashew Loaf with Coriander and Orange Sauce (v)

Baked Cucumber filled with Haricot & Herbed Beans and Smoked Sunflower seeds set on a Herbed Pease (v)

 

Pudding with a Scallion Crème Fraîche Sauce (v)

Mushroom, Leek & Chestnut Tart (v)

Roasted Tomatoes filled with Butterbean & Vegetable Pate served on a Pastry Flute (v)

 

Roasted Root Vegetable Slice (v)

 

 

All Served with a selection of seasonal vegetables