TY MAWR SAMPLE SUPPER MENU
STARTERS
- Spinach, Pea and Mint Soup with Crème Fraiche
- Griddled Herefordshire Asparagus served on Hot Buttered Toast with a Poached ‘Bronywig’ Bantams Egg
- Cardigan Bay Smoked Mackerel and Horseradish Pate with Toast and Ty Mawr Apple and Mustard Seed Chutney
- Griddled Galia Melon wrapped in Carmarthen Dry Cured Ham and set on ‘Cegin Gareth’ Runner Bean Pickle
NEXT …. Blackcurrant Sorbet
MAIN COURSES – served with a selection of fresh vegetables and
- Griddled Organic Fferm Tyllwyd Lamb Chops on Wilted Ty Mawr Wild Garlic and Cavolo Nero Leaves
- Avocado, Wild Mushroom and Three Welsh Cheese Bake
- Organic Fferm Tyllwyd Welsh Black Fillet of Beef with Braised
- Oxtail and Mushroom and Red Wine Sauce (£4.00 supplement)
- Grilled Fillet of Cardigan Bay Sea Bass on a bed of Cauliflower Puree
- Free-range Bryn Derw Chicken Breast filled with Sundried
- Tomatoes and Teifi Cheese, wrapped in Oak Smoked Streaky Bacon and served on a Provencal Sauce
PUDDINGS
Halen Mon Salted Caramel and Belgian Chocolate Tart
A Selection of Welsh Cheeses
Calvados and Cinnamon Rice Pudding
Warm Almond and Pear Sponge with Ty Mawr Honey Ice Cream
To Finish – Coffee with Nant-y-ffin Petit Fours and Talley Goats Milk Fudge
£29.00 per person for 3 courses plus sorbet, coffee & petit fours
£24.00 per person for 2 courses plus sorbet, coffee & petit fours
