Valentines Day

Main Menu

Enjoy a Romantinc Break over the Valentines Weekend:

Saturday 13th February

Bed & Breakfast and a five course Valentines Dinner (see menu below)
and Dance with entertainment by
Stuart Maxwell singing swing hits followed by a disco.

£129.50 per couple

and/or

Sunday 14th February

Bed & Breakfast and a romantic four course Sharing Dinner in the Allt yr Afon Restaurant

£113.00 per couple

Or stay Saturday and Sunday nights and enjoy both dinners for only £215.00 per couple

Valentine’s Dinner and dance only Saturday 13th £29.50 per person

Dinner only Sunday 14th £26.50 per person

Valentine’s Menu

Saturday 13th February

7pm for 7.30pm

Crisp Duck Confit & Orange Salad, French Dressing, Ciabatta Croutons & Soft Free Range Poached Egg

Exotic Fruit Platter with Strawberry Sorbet & Peach Schnapps Dressing

Roast Butternut Squash, Coconut & Sweet Chili Soup with Fresh Coriander & Crispy Noodles

Herby Lemon King Prawns on Ciabatta Toasts with Roasted Tomato Coulis

Roast Fillet of Salmon with a Chive Mousseline Sauce

Pan Roasted Free Range Chicken with Wild Mushroom & Champagne Cream Sauce

Aged Welsh Sirloin Steak, Burgundy Sauce & Caramelised Shallots

Wild Mushroom, Goats Cheese & Asparagus Tart with Slow Roasted Plum Tomato & Rocket Salad

Main Courses served with Potato & Leek Rosti & Medley of Vegetables

Trio of Desserts Platter:

Passion Fruit & Mango Eton Mess

Belgian Chocolate Fondue with Strawberries

Raspberry Shortcake Heart with Vanilla & Honey Cream

Tea, Coffee & Homemade Fudge

£29.50 per person

Valentine’s Sharing Menu

Sunday 14th February

Sharing Platter
Tempura King Prawns with Roasted garlic Aioli

Mini Salmon Fishcakes with Pembroke Sauce

Ham Terrine with Spiced Apple Chutney

Wild Mushroom & Port Cream Parcels

(V) Marinated Chargrilled Vegetables, Tempura Vegetables with Roast Garlic Aioli

Mains

Roast Local Sea Bass with Chargrilled Vegetables & Salsa Verde

Roast Chicken Supreme, Crispy Pancetta, Leek Puree with Red Wine Jus

Chargrilled Welsh Rib-eye with Thyme Roasted Carrots, Shallot Confít & Port Jus

(V) Roasted Vegetable & Feta Salad with Fresh Tomato Sauce

Trio of Desserts Platter:

Vanilla Seed Cheesecake on a Gingernut Base & Raspberry Sauce

Chocolate Mousse with Orange Tuile Biscuits

Fresh Cream Profiteroles with Kahlua Coffee Sauce