Chefs game terrine rocket salad and balsamic dressing.

Chefs homemade soup of the day with a warm crusty bread roll.

Fan of melon with fresh fruit and raspberry coulis.

Glazed goats cheese on ciabatta bread with roasted cherr tomatoes.

Penclawdd cockles au gratin.

Smoked duck with red cabbage salad and apricot marmalade.

Breast of chicken wrapped in serrrano ham wild mushroom and thyme sauce.

Breat of duck with Madeira wine and orange reduction.

Char-grilled sirloin of Welsh black, sauteed mushrooms and tomatoes.

Medley of salmon & sea bass with spinach and dill lemon butter.

Pot roast guinea fowl with bacon, caramelised shallots and port wine.

Rump of Towy Valley lamb with redcurrant and rosemary jus.

Bailey and vanilla creme brulee.

Cenarth Perl Las & Perl wen cheese with grapes and water biscuits.

Homemade brioche bread and butter pudding with a warm creme a'nglaise.

Meringue filled with vanilla ice cream and topped with strawberries.

Passion fruit and lemon tart with passion fruit sorbet.