Wales v South Africa
Saturday 9 ^th November 2013
5.30 Kick Off
£45

Starters

• Celeriac and apple soup, curry oil
• Severn and Wye smoked and beetroot cured salmon, potato and horseradish mousse, spelt toast
• Chicken liver and Armangac parfait, black pepper butter, prune and apple chutney, toasted brioche
• Roquefort, chicory, pear and caramelised walnut salad

Main course

• Grilled dry aged Welsh sirloin steak, creamed peppercorn and brandy sauce, watercress, Chapel chips
• Slow roasted pork belly, wild mushroom and shallot stuffing, bubble ‘n’ squeak, cider jus
• Whole grilled lemon sole, fresh tartare sauce, mnew potatoes
• Beetroot and ricotta tortelloni, rocket, pine nuts, lemon and Pecorino

Desserts

• Vanilla cheesecake, blackcurrant sauce
• Cherry bakewell tart, fig and Marsala ice cream
• Salted caramel chocolate torte
• Selection of Welsh and continental cheeses, quince jelly, fig and apricot sour dough, biscuits

Wales v Australia
Saturday 30^th November 2013
2.30 Kick Off
£45

Starters

• Spiced carrot, coconut and coriander soup
• Prawn, crab and crayfish cocktail, buttered malted sour dough
• Chicken liver and Armangac parfait, black pepper butter, prune and apple chutney, toasted brioche
• Roquefort, chicory, pear and caramelised walnut salad

Main course

• Grilled dry aged Welsh sirloin steak, creamed peppercorn and brandy sauce, watercress, Chapel chips
• Roast Madgetts Farm duck breast, fondant potato, juniper braised red cabbage, redcurrant jus
• Pan fried Angelsey sea bass fillet, sun blush tomato and basil potato cake, brown shrimp and chive butter sauce
• Wild mushroom ravioli, arabiatta sauce, ciabatta breadcrumbs, Parmesan

Desserts

• Vasnilla cheesecake, blackcurrant sauce
• Cherry bakewell tart, fig and Marsala ice cream
• Salted caramel chocolate torte
• Selection of Welsh and continental cheeses, quince jelly, fig and apricot sour dough, biscuits