Penally Abbey Country House Breakfast Menu,
Help Yourself to:
Fruit Juice, Fruit compote, Fresh Fruit, Yoghourt , Cereals and Porridge
**
Cooked to Order
Full Country House Breakfast:
Fried, Scrambled or Poached Eggs, Bacon, Sausage, Black Pudding, Mushrooms and Tomatoes ( Baked Beans on request);
or
Scrambled Eggs with Juliennes of Smoked Salmon;
Smoked Haddock or Kipper Fillets;
Toasted Muffin topped with spinach and poached egg coated in a creamy Parmesan sauce;
Pancakes with maple syrup;
Bara Lawr Brecwast:
Bacon, cockles and laver bread
(Laver bread is edible seaweed found on the Welsh coast and tastes a little like spinach.
It is mixed with oats, shaped like a cake and pan fried);
**
Granary or white toast
**
Breakfast Tea or Freshly Brewed Coffee
We also have a selection of herbal and fruit teas
Decaffeinated tea and coffee
Samples from our Restaurant Menus:
Starters
Soups of the day
Medley of exotic fresh fruit
Buffalo tomatoes, fresh basil leaves and mozzarella salad drizzled basil oil
Split red lentil loaf with fresh mango and mango chutney
Sweet potato, cream cheese and pimento roulade with a chilli ice cream
Mediterranean vegetable tartlet topped with Emmental
Stilton and walnut mousse with fresh pears poached in red wine
Smoked salmon and smoked trout gateau with asparagus spears and lime mayonnaise
Prawns and mushrooms in Tabasco and cayenne
Potted Pembrokeshire crab with pineapple and mango salsa
Smoked mackerel pate with gooseberry compote
Spinach and cottage cheese roulade with a tomato and basil couli
Leek and prawn crumble in cream and white wine
Fillo pastry baskets filled with sauté lambs kidneys, mushrooms and bacon in garlic cream
Creamy chicken liver parfait on a toasted crumpet topped with prosciutto and crab apple jelly
Goujons of crispy lamb’s liver with horseradish cream
Smoked meat hors d’oeuvre platter (pastrami, prosciutto, chorizo and salami, smoked duck and smoked chicken)
Country house game pate with granary toast and apple and plum chutney
Gressingham Duck and cranberry pate
Main Courses
Fillet of Welsh beef wrapped in bacon, topped with Stilton, in a red wine jus
Breast of Barbary duck with a whisky and red onion marmalade
Escalope of Veal with mushrooms, and green onions, Madeira and a dash of cream
Fillet of Prime Pembrokeshire pork with tomatoes and black olives
Breast of chicken supreme on a bed of leeks and ham and topped with a creamy Parmesan sauce
Prime haunch of venison with red wine and juniper berries
Wild woodpigeon breast tossed in oats and filled with garlic cream cheese
Fillet of Welsh lamb with braised shallots and mushrooms in red wine
Wild pheasant breast with grapes, tarragon cream and white wine
Baked Abbey ham caramelised with apples and Calvados
Devilled lambs’ kidneys
Sauté lamb’s liver Lyonnaise with Dubonnet and oranges
Grilled fillet of Atlantic cod with cockles and bacon in garlic butter
Herb crusted salmon fillet on a tomato concasse
Pan-fried skate wing sprinkled with capers and dowsed with Madeira
Seared tuna steak with Cajun spices
Grilled fillet of Caldey Island sea bass sprinkled with sea salt and lemon juce
Baked Tenby mackerel sprinkled with honey and cracked peppercorns
Grilled lemon sole with baby prawns, Pernod, chervil and cream
Flat field mushrooms topped with spinach and grilled goats cheese on a tomato couli
Baked aubergine filled with Mediterranean vegetables, dates, rice and nuts
Vegetable Creole with wild rice
Broccoli, spinach and walnuts with pasta in a creamy Parmesan sauce
Bell pepper, aubergine and sweet potato stacks topped with Mozzarella
Desserts
Rich dark chocolate torte laced with Baileys Irish cream
Meringue Chantilly with fresh raspberries and raspberry couli
Sticky toffee pudding drizzled with creamy toffee sauce
Luxury bread and butter pudding made with sherry and double cream
Apple and blackberry pie with a crumble topping
Summer pudding
Creamy vanilla cheesecake with strawberries
Treacle tart
Chocolate and walnut brownies with mocha ice cream
Upside down apple cake
Creme caramel
Profiteroles with toffee or rich chocolate sauce
Creamy vanilla panna cotta with rhubarb compote
Iced coffee Tia Maria, walnut meringue cream slice
Rich dark chocolate rum and black cherry trifle
Greek style yoghourt drizzled with honey and sprinkled with walnuts