Bryn Tanat Hall - Holidays, Weddings and Special Events


	Dinner menus 2010 These menus are for our 2010 bookings, the menus will change in January 2011.
	Bronze menu

	Starter Leek & potato soup v Main course Chicken & mushroom pie (Served with seasonal vegetables & potatoes) Timbale of Mediterranean vegetables with red pepper coulis v Dessert Coconut panna cotta with a mango & mint salsa Lemon posset with fruit compote Caffetières of coffee Excluding service £25.50 per head Chef and maid service * £195 per party
	Silver Menu

	Starter Carrot & corriander soup v Goat’s cheese salad with balsamic dressing & rocket pesto Main course Braised pavé of beef in red wine, horseradish mash, caramelised onions, lardons & mushrooms (Served with seasonal vegetables & potatoes) Gateau of carrot & emmenthal with a carrot & corriander veloute v Desserts Chocolate & Orange Pots with Caramelised Oranges Strawberry Pavlova with Strawberry Coulis & Basil Syrup Caffetières of coffee Excluding service £31.00 per head Chef and maid service * £195 per party
	Gold Menu

	Starter Broccoli & stilton soup v Smoked salmon & prawn ceviche with tossed leaves & lemon oil dressing Smoked chicken salad with parmesan shavings & herb creme fraiche Goat’s cheese salad with balsamic dressing & rocket pesto v Main course Loin of lamb with fondant potato, roasted carrots and lamb jus (Served with seasonal vegetables & potatoes) Wild mushroom tart with asparagus spears & morel veloute v Desserts Whiskey & orange creme brulee with fresh raspberries & orange & cardamom biscuits Summer berry parfait with berry compote & mint syrup Caffetières of coffee Excluding service £36.00 per head Chef and maid service * £195 per party
	Platinum Menu

	Starter Seafood medley (langoustine, lobster & Mediterranean prawn) with seafood dressing Lightly smoked carpaccio of beef with parmesan shavings, wild rocket salad and pesto dressing Watercress soup v Tart tatin of shallots with Shropshire blue cheese, wild rocket salad & balsamic reduction v Main course Fillet steak rossini served on a brioche crouton with truffled Madeira sauce Fillet of sea bass with parsley crust & white wine veloute Red pepper & goat’s cheese twice baked souffle with red pepper coulis v (All served with seasonal vegetables & potatoes) Desserts Dark chocolate and raspberry torte with mascarpone and blackcurrant coulis Baked honey cream and gingerbread crumble and a seasonal compote Caffetières of coffee Excluding service £46.50 per head Chef and maid service * £195 per party We do not recommend this menu without chef and maid service
	Coeliac

	PLATINUM MENU Starter Seafood medley (langoustine, lobster & Mediterranean prawn) with seafood dreassing Lightly smoked carpaccio of beef with parmesan shavings, wild rocket salad and pesto dressing Watercress soup Main course Fillet steak rossini served on a potato rosti with truffled Madeira sauce Roast Gressingham duck breast with cassis sauce, sardelaise potatoes (goose fat, thyme & bacon) Fillet of sea bass with a white wine veloute Dessert Baked honey cream and gingerbread crumble and a seasonal compote
	* Chef and maid service price is based on selection of one starter and one dessert option per party, should you wish to select different starter main course and dessert options an additional service surcharge of £50.00 will apply