Saturday 5 June heralds the introduction of our Summer Menu and as we've been sampling its delights - all in the name of research naturally - we know it will be a huge hit with our diners. The menu offers a mouth-watering selection of the very best seasonal and local produce and diners have the flexibility of choosing from one course or two through to a full dining experience. Appetizers include a Braised Ham Hock with our own Hot Smoked Gressingham Duck Breast and Summer Vegetable Terrine with Roasted Figs, a Port Wine Reduction Dressing and Baby Gem and Chicory Salad; our own Hot Smoked Organic Salmon served on a Pickled Fennel and Celery Salad with Sweet Peas and Baby Shoots, Halen Mon, Sesame Crisp and a Dill Dressing, or lightly Spiced Potted Shrimps with Saffron Potatoes and a Caper Berry and Chive Remoulade. Entrees include Roast Loin of Welsh Spring Lamb wrapped in a Mint Mousse with Ratatouille Vegetables, Fondant Potato, Buttered Leeks and a Natural Jus; Grilled Fillet of Llandudno Plaice with a Conwy Crab and Fresh Asparagus Risotto and a Watercress and Rocket Salad, or Pork Fillet with Creamed Summer Cabbage with Sweet Potato and Black Pudding Boulangere and a Cider Jus. We also have a range of Prime Welsh Beef Steaks which are cooked to your liking and served with Grilled Mushrooms, Roasted Tomato and Hand Cut Potatoes. And for Dessert the menu includes a Summer Berry Trio of Summer Pudding, Blackberry and Elderflower Smoothie with a Strawberry Ripple and Mint Ice Cream; an Espresso and Chocolate Chip Cheesecake with Roasted Hazelnut and Chocolate Crackle Ice Cream and a Tuille Wafer, or Lemon Curd Steamed Sponge with Limoncello Jelly and a Lemon Meringue Ice Cream. Chantrey's is open to both residents and non-residents but booking is advisable.
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