Valentines Menu

Wild Pheasant Hotel Valentines Day 14th February 2013 Greeted with Cava & CanapĂŠs Starters Globe Artichoke & Chestnut Mushroom Broth With green lentils and watercress Melon Hearts in Champagne & Raspberry Jelly With passion fruit coulis Lobster & Chervil Risotto Finished with lemon & dill oil and Parmesan shavings Corn Fed Chicken and Spinach Terrine With hot buttered asparagus and poached egg Mains Medallions of Welsh Beef, Celeriac, carrot & potato rosti, buttered bundle of baby vegetables topped with succulent tiger bay prawns in a garlic butter Succulent Welsh Lamb Cutlets With creamy Dauphinoise Potatoes, crunchy greens and caramelised carrots served with a mint & redcurrant jelly & rosemary jus Seafood Platter for 1 or 2 to share Battered calamari, creamy mussels, smoked salmon blinis, Pan fried scallops wrapped in bacon, fresh oysters, lemon & herb salad Served with chefs grilled Mediterranean vegetables Whole Sweet Red Pepper Filled with cous cous & Feta in a pool of tomato & Olive Sauce With a buddle of buttered Baby Greens Sweets Welsh Cheese Platter for 1 or 2 to Share Pearl wen, Snowdonia bomber, harlech horseradish And Caerphilly cheeses with oak cakes, biscuits, and apples Celery, fruity chutney & olives Rich Chocolate Cup Cake Filled with chocolate fondant topped with fresh strawberries & frostings sprinkled with love hearts and marshmallows Strawberry Pannacotta With succulent berries and almond biscotti Stack of American Pancakes With vanilla ice cream, blueberry compote & maple syrup Coffee and Petit Fours ÂŁ29.95 per person