Friday 28th November 2008 Advent Dinner

  • Smoked salmon blinis with crème fraiche and salmon caviar
  • Confit of game with clementine and cranberry relish and toasted brioche
  • Whipped stilton with figs, watercress and walnuts in a redcurrant and red wine dressing

Chestnut, parsnip and bacon soup

  • Venison Wellington
  • Pan seared fillet of wild sea bass on a bed of crushed new season potatoes, vine cherry tomatoes, wilted spinach and olive oil

Served with fresh market vegetables and new season potatoes

  • Traditional trifle
  • Cefn Isaf bramble bread and butter pudding
  • Pear tatin
  • Selection of Welsh and English cheeses

    Tea or coffee

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