Winter Wedding Breakfast – Part 2

Main Course

Roasted rump of lamb with risotto verde
Cumberland sausage on Dauphinoise potato with aromatic apricot chutney and onion gravy
Free range chicken, chorizo and white bean Cassoulet with hasslebacks & French beans

Shepherd’s pie with extra gravy & winter greens
Roasted monk fish wrapped in Trealy Farm air dried ham with saffron mash
Red mullet with capers, olive and pine nut crumble

Lamb shank goulash with fresh yoghurt and basmati rice
Slow braised Welsh beef and ale with Caerphilly lattice, smashed potatoes
Portabello, leek & walnut crumble – V
Butternut & butterbean strudel in parsley sauce – V