STARTERS

LOCAL MARINATED LAMBS RIBS
TRADITIONAL LEEK AND LAMB SOUP
PORT AND STILTON PATE
FRESH ANGLESEY CRAB THERMIDOR
FRESH ASPARAGUS IN GARLIC AND MADEIRA
STUFFED MUSHROOMS IN GARLIC (DANISH BLUE, SPINACH AND CHESTNUT PUREE)

MAIN COURSES

WILD BOAR STEAK IN RED WINE AND PEPPERCORN SAUCE
SWORDFISH STEAK IN TOMATO, CINNAMON AND HERB SAUCE
FRESH ANGLESEY LOBSTER THERMIDOR
MARINATED VENISON PIE
BONED BREAST OF WILD GOOSE IN ORANGE AND TRIPLE SEC SAUCE
SPICY LENTIL BAKE
SHARK STEAK IN TOMA TO AND HERB SAUCE
ROAST PHEASANT IN PORT, JUNIPERAND MUSHROOM SAUCE
LOCAL SEA TROUT WITH ANGLESEY CRAB STUFFING
WHOLE PARTRIDGE WITH CHICKEN LIVER PATE STUFFING IN MADEIRA STILTON AND BROCCOLI PASTA BAKE