Rugby Hospitality

STARTER

Welsh rarebits, crisp Carmarthen ham & gentleman’s mustard
Welsh leek soup with horseradish rosti balls Spring pea & creamy
Caerphilly risotto with a pancetta crumble Homemade breads
Warm wild mushroom salad with roasted walnut & truffle oil dressing
Blackened salmon with lemongrass & lime sauce
Home smoked duck with herb salad and warm fruit compote

MAIN

Welsh beef brisket braised in Bourguignon sauce , on Fondant potato with fine French green beans
Slow roasted ham & green herb sauce, on creamy mashed potatoes and sautéed Negro cabbage
Free range chicken supreme a Palma crisp, sautted spud-lets served with a pesto and cherry tomato salsa
Welsh lamb shank in red wine & spiced chick pea, with harissa yoghurt & smashed new spuds
Roasted pork belly with colcannon, roasted plum and ginger compote
Pan-fried free range chicken with puy lentil, sour cherry and crispy bacon.

SERVED WITH

Roasted new potatoes with garlic
Smashed potatoes loaded with butter, herbs and black pepper
Seasonal buttered greens

DESSERTS

Homemade lemon cheese cake with crushed orange meringues
Hot chocolate brownie with hot chocolate sauce
Chocolate and ginger bread pudding
Baked British apples with homemade local honey ice-cream
Selection of European cheeses with fruit and homemade chutney
Sticky toffee pudding with toffee sauce and vanilla cream
Bara Brith bread and butter pudding with crème Anglaise

PRICE
3 courses £38.00 per head
2 Courses £32.00 per head
Add 4 canapes to either 2 or 3 courses for £3.00

 All  prices exclude the vat at 20%

The menus include full cutlery, crockery, white linen table cloths and napkins and the chef team required.

The costs are for 2017 & 18

Glasses – Reception & table if required are charged at £2.20pp
Staff are charged according to the itinerary.  A small team will set up tables and bars if required and the bulk of the team come in just for service.  A supervisor will run the team, co-coordinating the front and back of house.

If kitchen equipment is required this is an additional charge.

We cook EVERYTHING  therefore its very easy for me to tailor & tweak any menu item. Feel free to mix and match, bring me the company style and ethos. We are happy to help with all aspects of the event, please do use our local knowledge

I look forward to meeting you and hearing about YOUR event.
Making the right impression is our business too.