Ty Mawr Country Hotel Restaurant

To Begin

• Canapés

Starters

Served with homemade bread

• Chicken Liver Parfait

  with Celeriac Remoulade & Pickled Walnuts

• Roasted Cauliflower Soup

  with Truffle Oil

• Smoked Severn and Wye Salmon

  Eel, Trout and Mackerel

• Mushroom and Tarragon Paté on Hot Buttered Toast

Main Courses

Served with a selection of fresh vegetables and sauté potatoes

• Duo of Monkfish & Cod à la Veronique

• Himalayan Salt Aged Beef Casserole

  with Chestnuts and Braised Shallots

• Tenderloin of Pork Wrapped in Streaky Bacon

  with Apricot and Almond Stuffing

• Mel's Butternut Squash and Chickpea Tagine

  served with Cous Cous and Minted Yoghurt

Puddings

• Tarte au Citron

  with Ice Cream

• Halen Môn Salted Caramel and Chocolate Tart

  with Cream

• Sticky Toffee Pudding

  with Butterscotch Sauce and Ice Cream

• A Selection of Welsh Cheeses