Dinner Menu, Sample #2

  • Smoked fillet of trout with peach and watercress
  • Chilled duo of melon with a mixed berry coulis
  • Fresh pea and feta salad served with mint dressing
  • Chef’s homemade pate served with a red onion compote and warm toast

  • Cream of carrot and ginger soup

  • Roast topside of Welsh beef served with roast potatoes and Yorkshire pudding
  • Coq au Riesling (breast of chicken poached in white wine with lardons of bacon finished with cream and mushroom)
  • Pan-seared fillet of monkfish wrapped in prosciutto on a bed of creamed leeks
  • Ricotta and balsamic tortellini in a red pimento sauce

Served with celeriac dauphinoise 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