All Categories - MANORHAUS
SATURDAY SUPPER : OCTOBER 25.10.25
5 Course Evening Dinner 7.30 for 8.00pm<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Caws Cenarth cheese soufflé, mixed leaf, spiced chutney GF<br>Spiced roast squash, orange, rocket & pine nut salad, spiced olive oil V GF DF Ve<br>Beet cured smoked salmon, blini, mixed leaf & beetroot salad <br>Game terrine, mixed leaf & cornichon salad, red onion chutney, crostini GF<br><br>MAIN COURSE<br>Beef & Ale pie, dauphinoise potato, roast root vegetables, carrot puree GF<br>Mushroom Bourguignon, dauphinoise potato, roast root vegetables, carrot puree V GF DF Ve<br>Roast duck breast, beet mash, roast parsnip & turnip, Blackberry sauce, GF<br>Pan fried sea bass, new potato, spinach & kale, brown butter prawn sauce GF<br><br>DESSERT<br>Pumpkin pie, creme fraiche, cinnamon ice cream, cinnamon syrup V<br>Apple crumble, ‘butter’scotch sauce, soy ice cream V GF DF Ve<br>Red wine poached pear, chocolate sauce, milk ice cream GF V<br>Cheese platter, Perl wen, Perl las, Caerffili; biscuits, celery GF<br><br>COFFEE & TREATS<br><br>£45 per person advance ticket only (dish supplement in brackets)<br>Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements.<br>V Vegetarian • GF Gluten Free • DF Dairy Free • Ve Vegan *by
SATURDAY SUPPER : NOVEMBER 22.11.25
Please advise no later than 48 hours before of <br>pre-order choices, allergies or dietary requirements. <br>No menu order taken or changes on the day.<br><br>5 Course Evening Dinner 7.30 for 8.00pm<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Curried roast cauliflower, potato & spinach, curried oil V GF DF Ve<br>Pumpkin & kale risotto, perl wen cheese, basil oil V GF<br>Rillet of duck, mixed leaf & pomegranate salad, honey dressing GF <br>Grilled salmon, chestnut & kale, hollandaise sauce GF<br><br>MAIN COURSE<br>Roast rump of lamb, champ mash, roast vegetables, redcurrant jus GF<br>Leek & chestnut parcel, crushed new potatoes, roast roots, red onion sauce V GF DF Ve<br>Chicken supreme, celeriac & parsnip tian, dauphinoise, watercress sauce GF<br>Hazelnut crusted roast haddock, braised lentils, roast leeks, spiced olive oil GF<br><br>DESSERT<br>Apple tarte tatin, toffee sauce, milk ice cream V<br>Pear & blackberry crumble, blackcurrant sorbet V GF DF Ve<br>Clementine posset, meringue, clementine compote, shortbread biscuit V<br>Cheese platter, Perl wen, Perl las, Caerffili; biscuits, celery GF<br><br>COFFEE & TREATS<br>
FESTIVE SUPPERCLUB • SATURDAYS IN DECEMBER
5 Course Dinner 7.30 for 8.00pm<br><br>COCKTAIL & CANAPÉS<br><br>HOMEMADE BREAD<br><br>STARTER<br>Salmon mousse, hollandaise sauce, lemon caper salad, buckwheat blini GF<br>Warm roast cauliflower, beetroot & pomegranate salad, cinnamon spiced vinaigrette V GF DF Ve<br>Duck & pork terrine with cranberries & pistachio, red onion chutney, crostini GF DF<br>Twice baked Caws Cenarth cheese soufflé, roast red onion & mixed leaf salad, fig chutney V<br><br>MAIN COURSE<br>Turkey tournedo, chestnut & apricot stuffing, potato boulangere, roast root vegetables, spiced port jus GF Mushroom & lentil Wellington, potato boulangere, roast root vegetables, spiced port jus V GF DF Ve<br>Prawn stuffed rolled cod, dill risotto cake, samphire & kale, white wine cream sauce GF<br>Welsh beef & ale pie, horseradish mash, roast root vegetables GF<br><br>DESSERT<br>Christmas pudding, milk ice cream, brandy syrup V<br>Vanilla cheesecake, chocolate brownie, creme fraiche, berry compote GF<br>Orange & almond polenta cake; orange syrup, raspberry sorbet V GF DF Ve<br>Welsh cheese platter - Perl wen, Hafod, Perl las, smoked Caerphilly, biscuits, celery, chutney<br>COFFEE & FESTIVE TREATS
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