Dinner Menu, Sample #1

  • Warm slice of bacon and leek tart served on a bed of mixed leaves
  • Locally smoked breast of duck in an orange and balsamic reduction on seasonal leaves
  • Baked field mushroom filled of roasted vegetables and topped with Perl Wen
  • Homemade fishcakes with chef’s sweet chilli sauce and samphire

  • Cream of tomato and basil soup with Anglesey sea salt croutons

  • Roast leg of pork with garlic and thyme roast potatoes and topped with apple sauce
  • Seared fillet of wild sea bass on crushed new potatoes, vine cherry tomatoes, wilted spinach and olive oil
  • Venison Wellington (Prime Scottish venison saddle with a mushroom duxelle wrapped in puff pastry with a red wine and tarragon jus)
  • Pan fried courgette topped with Welsh rarebit and red pepper sauce

Served with buttered new potatoes and a selection of fresh market vegetables

  • A choice of homemade puddings

  • Selection of Welsh and English cheeses

  • Tea or coffee

© 2009 Dunoon Hotel