Spring Banquette at Rhosygilwen
Three Tartlets made with paprika and cheese pastry
Red onion marmalade and Perl wen blue cheese
Pembrokeshire Chicken, bacon, cheese and thyme topped with home semi-dried cherry tomatoes.
Roasted spring vegetables topped with Cothi Valley Goats cheese and fresh basil
Fragrant Hot and sour soup- Samphire, Newport bay crab, ginger, kaffir lime
Salmon Spring pilaf- Basmati with asparagus, purple sprouting, rocket, Salomon fillet with spices almonds crust.
Pembrokeshire spring lamb shoulder basted with mint salsa verde. New potatoes and wilted spring greens and radish.
Rhubarb parfait and ginger bread baked Alaska
Give Guy a call on 07929 092 190 or email firstname.lastname@example.org if you are interested in us catering for an event like this