No 13 Restaurant

No 13 Christmas Menu 2009

Starters

Home made soup, rustic Welsh leek & potato with a rarebit cheese crouton with brown soda bread.

Smoked mackerel fishcake on a bed of salad with horseradish mayonnaise.

Breaded Welsh brie Pont Gar cheese served on salad with a winter berry jam.

Chicken liver pate our own pate flavoured with provincial herbs & brandy with fresh bread, redcurrant jelly & salad.

Traditional seafood chowder served with homemade brown bread.

Mushrooms & red peppers pan fried in garlic butter & a touch of white wine served on grilled bread & salad finished with parmesan shavings.

Main Course

Slow roasted Welsh lamb shank on a bed of root mash with a port, rosemary & red currant sauce.

Salmon fillet poached in court bouillon on sauté potato & green beans with a prawn & caper berry butter sauce topped with a leek & pepper compote.

Classic nut & vegetable roast bake with a rich port & cranberry gravy. v

Roasted supreme of chicken on a truffle scented mash with sauté leeks & bacon finished with a creamy brandy, mustard & mushroom sauce.

Braised Welsh steak in Tomos Watkins ale, with silver skin onions and fine herbs to make a rich gravy with a fluffy mash.

Crispy roast duck legs on seasonal braised red cabbage with a five-spiced orange brandy demi glace.

All main courses served with sauté potato & fresh vegetables of the day

Desserts

Dark chocolate & Amaretto alpina mousse

Butterscotch crème brullee.

White chocolate & market fresh berry cheesecake.

Sticky date & stem ginger sponge pudding with treacle butter sauce & ice cream.

Vanilla ice cream with butterscotch sauce, strawberry coulis & cappuccino wafer