Lunch Menus 2017

Dunoon Hotel

All main courses served with fresh market vegetables of the day and seasonal new potatoes
(Chopped carrots, swede, sweetcorn, peas and courgettes)

Selection of Welsh cheese with biscuits and grapes
Local Ice Cream
available as deserts
Tea or Coffee

Menu A
Chilled Galia melon with mango sorbet and seasonal berry coulis {GF}
Cream of tomato soup {GF}
Pressed ham hock and onion terrine and toasted baguette
* * * * *

Roast breast of chicken with mushroom and mustard sauce (GF)
Grilled fillet of plaice with fresh lemon, chunky chips and tartare sauce (GF)
Served with seasoned new potatoes and mixed vegetables

* * * * *

Seasonal fruit pavlova (GF)
Sticky toffee pudding with toffee sauce and ice cream

Menu B
Chilled Galia melon with mixed fruit and coulis
Cream of mushroom soup
Chicken liver and bady paté with toast
* * * * *
Thinly sliced roast beef with Yorkshire pudding, roast potatoes and pan gravy (GF)
Braised fillet of cod with a white wine sauce (GF)
* * * * *
Crème brulée
Warm bread and butter pudding and custard

Menu C
Chilled Galia melon with minted pineapple and cherry coulis
Smoked pancetta and garden pea risotto (GF)
Roast vegetable soup(GF)

* * * * *
Thinly sliced roast leg of lamb with mint and redcurrant jus and roast potatoes (GF)
Pan-seared fillet of salmon with parsley or tartare sauce (GF)

* * * * *
Vanilla panna cotta and glazed strawberries (GF)
Apple pie with custard

Menu D
Chilled Galia melon with mixed berries and strawberry coulis (GF)
Cauliflower soup
Smoked salmon and trout roulade with dill-infused oil and toast
* * * * *
Roast belly pork with apple purée and roast potatoes (GF)
Grilled fillet of plaice with lemon butter sauce (GF)
* * * * *
Creme caramel with fruit compote (GF)
Traditional Bramley apple crumble and custard