2007 MENU An assortment of Chef's homemade canapes ********************* Chef's homemade Broccoli Cream Soup served with a puff pastry and cheddar biscuit ********************* Poached Chicken Galantine: boned Chicken stuffed with root vegetables and Indian spices with steamed Tiger Prawns and Major Grey chutney. ~ Sauteed King Scallops served with Mint and Pea Risotto ~ Warm Salad of honey-glazed Gressingham Duck Breast, Cointreau-marinated oranges and a mixed green salad tossed in orange and fresh ginger dressing. ********************* Chef's Homemade Sorbet ********************* Prime Fillet of Welsh Black Beef set on a bed of creamed leeks finished with Penderyn Welsh whisky-flamed mushroom cream sauce and chateau roast potatoes. ~ Poachers Salmon Napoleon: fillets of Scottish Salmon, smoked salmon, vegetable julienne and hollandaise sauce layered between sheets of filo pastry and finished with chive and lobster butter sauce and a timbale of wild & sticky rice. ~ Roast Fillet of Pork wrapped in parma ham and stuffed with a fresh cranberry farce, set on a bed of creamed potatoes and finished with a caramelised apple and Calvados cream sauce. ********************* Home-made prune and Armangac Ice cream served with a warmed mulled wine poached pear and shortbread biscuits. ~ Chocolate Marquis: a rich semi-frozen chocolate pate with orange and Grand Marnier-laced sauce. ~ Snowdonia Cheese Selection: locally-made flavoured cheeses served with grapes and cheese biscuits. ********************* Coffee, Espresso, Cappuccino, Tea and Chocolates ********************* Seven Course Gala Menu £39.50 per person