Warm bread rolls and dips

Spiced Parsnip Soup - Parsnips, roselnary and winter spices with a hint of orange. Topped with a crisp parmesan crouton andserved with freshly baked bread and Welsh butter.

Smoked Salmon Mousse - Scottish oak smoked salmon whipped with mascarpone cheese and dill. Topped with smoked salmon pieces, Atlantic prawns and lemon. Accompanied by toasted bread and citrus chutney.

Smoked Duck and Black Cherry Pate - Smooth smoked duck breast and port pate topped with black cherry compote and served with caramelised onion and cranberry chutney. cornichons and toasted bread.

Goats Cheese Bruschetta - Toasted French bread topped with sun dried tomatoes, shallots, beetroot and Pantysgawn goats cheese in a rich tomato sauce.

All served with roast potatoes, chantenay carrots, garden peas, balsamic glazed Brussel sprouts and honey roasted parsnips.

Turkey Ballentine - Roasted turkey breast escalope and sage 8 onion stuffing wrapped in streaky bacon and glazed with fresh orange and cranberry. Accompanied by orange and cranberry gravy and a giant honey and mustard glazed pig in blanket.

Braised Venison - Venison haunch pieces braised in port and Gower Black Diamond Stout with pearl onions walnuts.

Butternut Squash and Almond wellington - Butternut squash, seasonal vegetables and flaked almonds encased in golden pastry. Served with a rich red wine jus.

Scallops au Gratin - Roe off scallops wrapped in Parma ham and pan fried in butter. Topped with a creamy chestnut and white wine sauce and golden panko breadcrumbs.

Marmalade Poussin - Whole baby chicken, stuffed with cranberry and orange stuffing, glazed with Welsh honey and roasted. Served with a cranberry and orange gravy.

Traditional Christmas pudding - A mixture of vine fruits, candied mixed peel, apple and stem ginger, laced with brandy. Served with Remy Martin cognac sauce.

Spiced Plum Strudel - Plums, vine fruits and cherries wrapped in sugar crusted puff pastry. Topped with cinnamon infused whipped cream.

Chocolate and Ceintreau Cheesecake - Crushed cookie base topped with a whipped cream cheese and Belgian chocolate filling. Finished with a Cointreau and orange glaze and chocolate flakes.

Festive Cheeseboard - Caws Cenarth Brandy and apricot cheese, Snowdonia bouncing berry and Brookes Angiddy soft cheese with a selection of crackers and fruit toasts, Welsh lady beer chutney, green grapes and celery sticks.