Homemade soup of the day including roasted red pepper, butternut squash with cumin and coriander, and parsnip and orange, served with warm home-made rolls. All soups are suitable for vegetarians.

Mushrooms stuffed with garlic butter, cooked in white wine and topped with grated cheese, served with freshly-baked petit pain.

Homemade chicken liver pate, bacon and brandy / lentil, mushroom and garlic served with freshly-baked French bread and a green salad.

Seafood gratin.

Seasonal salad platter. Greek salad / grilled figs with balsamic rocket salad / duck breast with orange and baby leaf salad.

Warm tart of the day: Spinach and perl wen or caramelised red onion and walnut, served with a side salad.

Grilled smoked salmon on a bed of shredded mange-tout with a honey, lime and butter sauce.

Anglesey smoked chicken tempura served with a citrus-dressed crispy salad.

Main course

Griddled lamb leg steaks in lemon and parsley.

Chicken breast stuffed with Welsh cheese and sun-dried tomato, wrapped in Parma ham and cooked in white wine.

Pan-fried local rump steak in a red wine marinade.

Penmachno Hall Special Roast Chicken: A whole roast chicken prepared to our special recipe.

Seared tuna steaks with birds-eye chilli, ginger, garlic and spring onions.

Vegetarian Dish of the Day: Exotic mushroom and spinach filo tart / butternut Wellington / parsnip and pepper roulade / savoury pancakes. (Quorn fillets can also be used in the chicken breast and medallions of pork recipes).

Fillet of Conwy plaice wrapped around a filling of prawns and wild mushrooms, braised in a white wine and cream sauce.

Pan-fried Anglesey venison with red wine pear chutney.

Medallions of pork in a mushroom, crème fraiche and Madeira sauce.

Seared breast of duck with either a rhubarb and red port or sour cherry sauce.

Individual filo fish pie.

All served with a selection of vegetable side dishes (for example Mediterranean roasted vegetables, celeriac mash, new potatoes with butter and pesto, green bean medley, red cabbage layer, cauliflower and broccoli tempura, mixed bean paprika, peas amandine, glazed baby carrots, fennel with garlic butter and Vermouth, leeks au gratin).


Eton Mess: layers of fruit soaked in crème de cassis, crushed meringue and local ice cream, topped with whipped cream.

Garden fruit crumble served with cream or ice cream.

Griddled nectarines with sauternes syllabub.

Tarte tatin with amaretto cream.

Pain perdu with warm fruits.

Garden fruit fool.

Chocolate truffle torte.

Vanilla mascarpone cream with fruit compote.

Pear and blackberry pudding.

Mixed home-made ice creams and sorbets including: summer fruit with white chocolate, apple crumble, brittle toffee, dark chocolate laced with malt & Baileys, blackcurrant sorbet and strawberry granita.

To finish

Cheese and biscuits: featuring a selection of Welsh cheeses.

Coffee and mints (liqueur coffee on request).