Your selection of soup of the day
Crown of Cantaloupe Melon
Filled with forest berry compote served with a duo of fresh fruit sauces
A Timbale of Oak Smoked Salmon
Filled with cream cheese & North Atlantic prawns set on a roquet salad
With a lemon and dill vinaigrette
A Terrine of Chicken and Wild Mushrooms
Wrapped in smoked bacon & served with a grain mustard mayonnaise
Goats Cheese, red Onion and Roasted Pepper Tart
Served with a crisp salad and a sweet balsamic dressing
A Wheel of Honeydew Melon
Filled with champagne sorbet surrounded by ginger scented raspberries
A Light Smoked Trout Mousse
Flavoured with sweet sherry
Served with Melba toast and a herb infused cr`me fraiche
A Tian of Chicken and Avocado
Bound in a Dijon mustard mayonnaise and served with a crisp
Salad and toasted pine nuts
Roast Sirloin of Beef
With Yorkshire pudding, a rich roast gravy & horseradish sauce
Braised Shoulder of Welsh Lamb
Topped with Rosemary infused mashed potato served with a root
Vegetable jus
Roasted Breast of Denbighshire Turkey
With bacon wrapped chipolata sausages, an orange and Thyme
Stuffing and Cranberry sauce
Seared Breast of Chicken
Coated in a Tarragon scented chasseur sauce
Roast Loin of Pork
Topped with a cinnamon Baked apple & served with a shallot
And sage roast gravy
Baked Supreme of Salmon
Coated in a rich shellfish sauce
Fillet of North Atlantic Cod
Wrapped in smoked salmon
Served in a lemon and chive cream sauce
Steam Fillet of Smoked Haddock
Topped with creamed potato & served with a smoked cheese sauce
Vegetarian Options
For any vegetarians in your party please select
from the following:-
Roasted Vegetable Risotto
With garden herbs and parmesan shavings
Marinated Vegetable Kebabs
With tomato salsa and savoury rice
Sweet Potato and Courgette Curry
With braised saffron rice
Roasted Bell Pepper
Filled with vegetable cous cous & glazed
with mozzarella cheese
Spinach, Ricotta and Wild Mushrooms Lasagne
Presentation Croquembouche
Chilled Strawberries
With chantilly cream
Rum and Raisin Cheesecake
With toffee anglaise sauce
Individual Glazed Lemon Tart
With blackcurrant sorbet and mango coulis
A Rich Raspberry Mousse
Set in a brandy snap basket & garnished
with seasonal fruits
Chocolate and Orange Torte
With caramelised oranges & milk
chocolate sauce
A Salad of Orchard Fruits & Berries
Served with lightly whipped chantilly cream
A Rich Dark Chocolate Sponge Pudding
Served warm and coated in a hot chocolate sauce
Home Baked Sticky Toffee Pudding
Coated in a rich butterscotch sauce
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To all the staff at the Bryn Howel
We just want to thank you all for helping to make our wedding day so special. The reception was just what we hoped for.
All the guests were full of compliments for the hotel, they loved the setting, the quality of the food and the friendliness of the staff.
Thank you again and we look forward to visiting again soon.
Francis and Richard.
