Mother's Day and Easter 2011

Rich Tomato and Basil Soup served with Crusty Bread

Half Melon Crown filled with a medley of Prawns and Marie Rose sauce

Smoked Salmon and Asparagus bake

Avacado and Strawberry Frappé

All main courses served with a selection of seasonal vegetables and potatoes

Roasted Glamorgan Turkey with Bacon Wrapped Sausage Savoury Herb Stuffing and Chef's Hot Cranberry Sauce

Roasted Topside of Beef with Yorkshire pudding

Roasted Welsh Lamb with Minted Gravy

Salmon and Smoked Trout Fishcake with a Tomato and Pancetta Sauce

Vegetable Mousaka

Apple and Raspberry Crumble with Vanilla and Whiskey Custard

Lemon and Toffee Basket

Fresh Strawberry and Chantilly Cream Meringue Nest Drizzled with Chocolate Sauce

Welsh Cheese Platter with Onion Marmalade, Grapes and Biscuits