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Restaurant
CHRISTMAS AT THE WEBLEY HOTEL
GROUP BOOKINGS SERVED THROUGHOUT DECEMBER
£15.95 PER PERSON - 3 COURSES
WEBLEY HOTEL CHRISTMAS FAYRE
GROUP BOOKINGS
STARTERS
Winter Squash and Sweet Potato Soup
Served with roasted chestnuts and toasted pecans accompanied with hot crusty cheese bread
King Prawn, Crab and Avocado Cocktail
Topped with brandy marié rose sauce and served with whole grain seeded bread and lemon
Duck and Orange Pâté
Served with toasted points a rich port wine Cumberland sauce and cornachons (baby gerchins) pickles
Oak cured smoked salmon
Served with caper berries brown bread and butter, accompanied with horseradish dip and lemon
MAIN COURSE
Butter Roasted Turkey and Trimmings
Served with bacon wrapped pork chipolatas, sage and onion stuffing and a cranberry confit
Roasted Prime Rib of locally reared Welsh Beef
Served with Yorkshire pudding and horseradish sauce
Baked whole grain mustard herbed salmon fillet
Topped with a champagne prawn and mushroom cream sauce
Penne pasta primavera
Penne pasta tossed with grilled and roasted Mediterranean vegetables in a creamy tomatoe sauce served with fresh grated parmesan cheese and garlic bread
DESSERTS
Christmas pudding
Served with Brandy Sauce or Rum butter
Baileys Cheese Cake
Drizzled with hot chocolate sauce and fresh cream
Raspberry Pavlova
Topped with a wild forest berry coullis
Hot Mince Pies
Served with double cream or locally made vanilla ice cream
£15.95
CHRISTMAS DAY
HEAD CHEF IAN O\\\\\\\\\\\\\\\' RAWE HAS PREPARED A SUPERB 5 COURSE MENU
£49.50 PER PERSON
PLEASE PHONE FOR A MENU AND RESERVATION
01239 612085 WEBLEYHOTEL.COM
GWESTY’R WEBLEY
CHRISTMAS DAY FAYRE
2009
RECEPTION
Cocktails and assorted canapés
STARTERS
Venison and Wild Boar Consommé
Served with mint savoury profiteroles and pheasant quenelles accompanied with a glass of vintage sherry
Creamed Winter Squash and Sweet Potato Soup
Served with Snowdonia mature cheddar cheese straws roasted chestnuts and toasted pecans
Confit of Duck leg slow roasted with Jack Daniels Bourbon Whiskey
Served over a salad of Rocket leaves and drizzled with a raspberry and balsamic vinaigrette
Wild forest Mushroom Strudell
Served with a roasted garlic creamed sauce and topped with toasted pine nuts and feta cheese crumbles
Oak cured smoked salmon Christmas parcel
King Prawn, sea scallops and crab binded with a light lime and coriander mayonnaise wrapped in smoked salmon served over a chilled green peppercorn cream vinaigrette served with melba toast
SALAD COURSE
Mixed salad leaves tossed with walnut kernels, welsh blue cheese crumbles, soft herbed garlic croutons and finished with a Truffle oil walnut oil cider vinegar dressing
INTERIMS SORBET
Frozen Champagne granitti flavoured with a hint of cinnamon and citrus fruits served with fresh mint
MAINS
Roast butter basted Turkey
Served with bacon wrapped pork chipolatas, sage onion and chestnut stuffing ,roasted rosemary and garlic potatoes, roasted parsnips and swede, carrots, cauliflower and sugar snap peas, pan gravy and cranberry sauce
Roasted Prime locally reared Welsh Beef
Served with fresh horseradish pancake, portabella mushroom filled with caramelized shallots, garlic cloves, Cherry Plum tomatoes and bacon lardoons topped with a rich burgundy wine sauce accompanied with Yorkshire pudding Fondant potatoes and seasonal vegetables
Cripy Belly of Pork
Served with baked granny smith apple filled with a red onion confit, mashed potatoes laced with a whole grain mustard topped with an apple brandy sauce and accompanied with seasonal vegetables
Flash Seared Loin of Venison Steak
Served with braised red cabbage with apple and ham hock accompanied with an andalou pear poached in Chablis wine, a confit of reconstituted dried fruit Rosti potatoes topped with a rich port wine and juniper berry sauce accompanied with seasonal vegetables
Galantine of Roast Duckling
Slow roasted Chinese five spice flavoured half duckling boned and rolled served with sugar glass mandarin and black grapes, topped with a Mandarin and Orange brandy sauce, fondant potatoes and seasonal vegetables
Oven fired stuffed Paupettes of Dover Sole
Dover sole fillets stuffed with a mouslline of halibut and king prawn oven fried and topped with a herb de province champagne cream sauce accompanied with a Saffron and cardamom flavoured pilaf of rice and a courgette and sweet pepper timbale
Penne pasta primavera
Penne past tossed with grilled and roasted meditteraniean vegetables in a creamy tomatoe sauce served with with fresh grated parmesan cheese and garlic bread
DESSERTS
Steaming Christmas Pudding
Served traditionally with Brandy Sauce
Wild forest berry cheesecake
Laced with cheery liquor and served with a bitter sweet warm chocolate sauce
Baked Alasaka
Locally made vanilla ice cream surrounded with a light sponge cake and piped Italian meringue baked and served with raspberry coullis
Amaretto Crėme Brulle
Lightly baked amaretto flavoured crème custard topped with caramelized sugar and served with sweet amaretto sweet biscuits
Soufflė glace Grand Mariner
Orange liquer flavoured ice cream soufflė topped with crystallized orange zest served with warm chocolate sauce
Fresh Warm Mince Pies
Served with double cream or locally made vanilla ice cream
Tea and Coffee served with mints and petit fours and your favourite liqueur
01239 612085 WEBLEYHOTEL.COM
We have extensive dining facilities to cater for all your requirements from basic bar snacks, to full evening meals. You can choose to dine in our friendly locals bar or in one of our restaurants, which can be arranged for your comfort to your seating requirements.
Our menu is designed to reflect the taste of Wales offering a selection of locally produced and sourced foods that mirror the seasons. Local suppliers are always favoured and you will be able to taste the very freshest of food supplied by the many small producers of this fine area.
West Wales has a wonderful variety of fresh local products ranging from the many farms and small holdings to fresh seafood caught locally from Cardigan Bay. Our menu will reflect the seasons offering a veritable feast made from the best ingredients.
See our daily specials board for the seasonal best.
Typical Menu includes Fresh Locally Reared Lamb Steaks and Seafood from Cardigan Bay including line caught Sea Bass, Dressed Crab and Lobster and Cardigan Bay Prawns, Cheese from Cenarth and Ice Cream from Crymych. There is also a healthy selection of Vegetarian dishes.
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