cwtch* New Year’s Eve Menu 2017

Head Chef – Richard Guy
£60 per head
Kids Meals (12’s and under -smaller portions) £35 per head
£25 pp deposit required at time of booking.  Pre Ordering requested by Friday 15 December 2017.

Amuse Bouche (v)

Mini Cheese and Red Pepper Tart
Polenta and Olive Tapenade Bite
Tomato and Mozzarella Arancini

To Start 

Seafood Plate Langoustine • Sloe Gin and Blackberry Cured Salmon •Solva Crab •Salmon Mousse • Avocado • Pink Grapefruit •Marie Rose Sauce • Baby Gem
Lobster Thermidor Fennel and Carrot Slaw • Olive Dressing
Venison Carpaccio Sourdough Wafer • Horseradish Mousse
Spinach, Ricotta and Walnut Ravioli Tomato and Black Olive Salsa (v)

Main 

Fillet of British Rose Veal
Veal Dumpling • Vegetable Bundles • Potato Fondant • Roasted Garlic and Mustard Cream

Trio of Game Bird
Pheasant Kiev • Confit Gressingham Duck Leg • Partridge Breast • Roast Carrot and Parsnip • Dauphinoise • Barolo and Chocolate Sauce

Monkfish Tail
Wrapped in Cured Welsh Bacon • Stuffed with Red Pepper Tapenade • Garlic Parmesan Roasted Potatoes • Mediterranean Roasted Vegetables • Tomato Cream Sauce

Mushroom Strudel (v)
Portobello Mushroom • Fondue of Gruyere Cheese • Parisienne Potatoes • Pea Puree • Carrot and Swede Puree

Dessert

Dark Chocolate Delice Coffee Ice Cream • Caramel Tuile
Pavlova Ruby Poached Pear • Ginger Syrup • Mulled Wine Jelly • Chantilly Cream
Toffee Apple Crumble Tart • Cinnamon Ice Cream
Welsh Cheese Selection with Speciality Crackers

Please notify us at the time of Pre Ordering of any food allergies you may have.  All menu items are subject to availability.  Gratuities are shared between all staff excluding owners.

Reservations:
To make a reservation please call us on 01437 720 491. We check our answerphone regularly so please leave a message with your contact details and we will return your call.

Group Bookings
We are able to cater for group bookings in our upstairs restaurant and can seat between 12 to 18 guests depending on layout.

Please call Jackie to discuss your requirements.

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