PRIVATE DINING MENUS Our private dining rooms have been created for parties of ten or more. We ask you to select the same menu for all of your guests, choosing one dish for each course. PRIVATE PARTY DINING A three course luncheon menu to include coffee and fudge is priced at 25.00 per person A three course dinner menu to include coffee and sweetmeats is priced at 32.50 per person Our Tariffs are fully inclusive of SERVICE AND VAT. If they wish, guests may leave gratuities at their discretion Please inform us if there are any special dietary requirements for your party. Special Diets and Allergies Whilst we will do our best to cater for our guests specific requests, we cannot guarantee that conformity will be 100%, or accept responsibility for any unintended deficiency or resultant reaction or illness, unless caused by our negligence. EVERY VISIT BENEFITS THE NATIONAL TRUST Telephone 01492 584466: Fax 01492 582519 E-mail: conf@bodysgallen.com www.bodysgallen.com March 2014
CONFERENCE REFRESHMENTS Menu 1 Fresh ground coffee and Decaffeinated coffee, Tea served with assorted shortbread and homemade biscuits. Included in 8 and 24 hour delegate rates. Menu 2 Fresh ground coffee and Decaffeinated coffee, Tea served with croissants, Pain au Chocolate, Pain au Raisin, Preserves. 1.50 supplement. Menu 3 Fresh ground coffee and Decaffeinated coffee, Tea served with a selection of Danish Pastries. 1.75 supplement. Menu 4 Fresh ground coffee and Decaffeinated coffee, Tea served with homemade scones, clotted cream and strawberry preserve. 2.25 supplement Menu 5 Fresh ground coffee and Decaffeinated coffee, Tea served with blueberry muffins and chocolate muffins 2.50 supplement Fruit basket in the meeting room on arrival from 20.00 Jug of fresh orange juice 18.00 All prices are per person, unless stated otherwise, and inclusive of service charge and VAT
CANAPÉS Canapé Menu 1 Smoked cheese and parmesan goujer Roast beef and caramelised onion mini croissant Goujons of cod, coriander and garlic Red pepper and paprika quiche 4.00 per person Canapé Menu 2 Black pudding and sage fritter Spiced beef and tomato skewer Smoked salmon mousse, crème fraiche, mini scone Cod, haddock and sweet chilli kebab Mini grissini, red pepper and chick pea hummus 6.50 per person Canapé Menu 3 Mini tomato, parmesan and pine nut calzone Thai spiced fishcake, saffron mayonnaise Chinese chicken spring rolls Smoked salmon caviar blinis Roasted vegetable and goats cheese tart 7.50 per person Canapé Menu 4 Lightly spiced onion fritters Mini Welsh rarebits Roasted vegetable kebab Pesto and parmesan twists 4.00 per person All prices include service charge and VAT.
DELEGATE LUNCHEONS Delegate Luncheon Menu 1 (included in 8 hour and 24 hour delegate rates) Homemade soup Selection of closed sandwiches Glazed lemon tart served with a compote of fruit Fresh ground coffee/tea Delegate Luncheon Menu 2 (included in 8 hour and 24 hour delegate rates) Spiced cod fillet, tomato and basil risotto, aged balsamic Vanilla panna cotta, poached berry fruit soup Fresh ground coffee/tea Delegate Luncheon Menu 3 (included in 8 hour and 24 hour delegate rates) Poached breast of chicken, tarragon potato, buttered cabbage Passion fruit delice, tropical fruit salsa Fresh ground coffee/tea Delegate Luncheon Menu 4 - Finger Buffet Selection (included in 8 hour and 24 hour delegate rates) Selection of open sandwiches Thai spiced fishcake Chicken, smoked bacon and parmesan turnovers Salt chilli cod and coriander aioli Pork and vegetable spring roll Tomato, basil and pine nut calzones Fresh ground coffee/tea Delegate Luncheon Menu 5 Smoked salmon blinis with crème fraiche tartar Honey glazed chicken with sage and cured ham Tomato stuffed with roasted peppers and goats cheese Bagels with tuna, sweetcorn and bacon Parmesan risotto fritters with balsamic mayonnaise Tortillas filled with duck confit and sticky plum sauce Fresh ground coffee/tea 9.00 supplement per person All prices include VAT and service charge
PRIVATE DINING SELECTOR - LUNCHEON FIRST COURSES 1. Leek and potato soup, chive cream. (v) 2. Roasted butternut squash velouté, roasted garlic. (v) 3. Salted cod, garden pea risotto, chive and pea dressing. 4. Fillet of peppered mackerel, mackerel tartar, chilled basil. 5. Local smoked salmon, dill blinis, black pepper crème fraiche. 6. Jellied ham hock terrine, watercress puree, crisp brown bread. 7. Warm chicken and wild mushroom boudin, tarragon mustard. 8. Salad of cured duck breast, glazed fig. 9. Creamed Pant ys Gown Goats cheese, pickled beetroot, toasted pine nuts. (v) MAIN COURSES 1. Herb crusted fillet of salmon, lemon crushed potatoes, chive butter. 2. Poached hake, braised baby gem, Madeira and shallot sauce. 3. Roasted cod fillet, spring onion risotto, saffron foam. 4. Braised lamb Henry, tarragon potato, bacon and pea cream. 5. Traditional roast rib of beef, Yorkshire pudding, roasting juices. 6. Slow roasted pork loin, local black pudding with honey and mustard. 7. Poached breast of chicken, garlic and thyme dauphinoise potato, wild mushrooms. 8. Balsamic roasted beetroot, parsnip and carrot crumble. (v). 9. Truffled polenta creamed cauliflower, glazed with Hafod cheese. (v) (v) denotes that dishes are suitable for vegetarians
PRIVATE DINING SELECTOR - LUNCHEON PUDDINGS AND CHEESE COURSES 1. Espresso panna cotta, vanilla doughnut, iced white chocolate 2. Traditional apple tart tatin with vanilla ice cream 3. Passion fruit delice, mango and chilli salsa, iced lime 4. Dark chocolate mousse, caramelised banana, coffee ice cream 5. Warm pear and blackberry crumble, vanilla sabayon, cider ice cream 6. White chocolate parfait, sugared pistachios and raspberries 7. Dark rum panna cotta, raisin puree, vanilla custard doughnuts 8. Trio of rhubarb, ginger brittle, shortbread biscuit 9. Selection of British cheese, homemade chutney and fresh fruit ADDITIONAL COURSES 1. Intermediate course - 6.00 per person 2. Seasonal sorbets - 3.00 per person 3. A selection of British cheese with fresh fruit and celery - 6.95 per person
PRIVATE DINING SELECTOR - DINNER FIRST COURSES 1. Light carrot and orange soup, cumin cream (v) 2. Peppered fillet of mackerel, mackerel tartar, and horseradish 3. Fillet of local hot smoked salmon, lemon crushed potatoes and crème fraiche 4. Roasted fillet of salmon with brioche and herb crumb, saffron and spring onion risotto 5. Crisp belly pork, sour apple puree, black pudding fritter 6. Pressing of confit duck, plum puree, coriander salad 7. Jellied ham hock terrine, piccalilli and watercress 8. Pant-ys-Gawn goats cheese and golden raisin terrine, pickled walnuts and celery (v) 9. Compression of tomato, iced basil black olive and Parmesan (v) MAIN COURSES 1. Seared fillet of sea bass, confit plum tomatoes, whipped balsamic 2. Cured cod loin, garden pea risotto, asparagus, crème fraiche dressing 3. Seared fillet of pollack, clams, braised gems and white wine cream 4. Slow braised lamb Henry, sticky red cabbage, creamed potato 5. Roast rib of beef, red wine shallot tatin, thyme jus 6. Leg of confit duck, roasted breast, braised pakchoi, five spice jus 7. Open lasagne of Mediterranean vegetables, roasted vine tomato s (v) 8. Saffron and smoked paprika risotto, Parmesan and roasted roots 9. Oven baked vegetable tian, hazelnut crumb, roasted carrots, sweet garlic cream (v) (v) denotes that dishes are suitable for vegetarians
PUDDINGS AND CHEESE COURSES 1. Espresso panna cotta, vanilla doughnut, iced white chocolate 2. Traditional apple tart tatin with vanilla ice cream 3. Passion fruit delice, mango and chilli salsa, iced lime 4. Dark chocolate mousse, caramelised banana, coffee ice cream 5. Warm pear and blackberry crumble, vanilla sabayon, cider ice cream 6. White chocolate parfait, sugared pistachios and raspberries 7. Dark rum panna cotta, raisin puree, vanilla custard doughnuts 8. Trio of rhubarb, ginger brittle, shortbread biscuit 9. Selection of British cheese, homemade chutney and fresh fruit ADDITIONAL COURSES 1. Intermediate course - 6.00 per person 2. Seasonal sorbets - 3.00 per person 3. A selection of British cheese with fresh fruit and celery - 6.95 per person
TASTE OF WALES 50.00 per person to include service charge and VAT Leek and potato soup, smoked Caerphilly beignet Cawl cennin a tatws, toesen Caerffili wedi ei fygu Tian of Aberdaron crab, laverbread mayonnaise, wholemeal toast Tian o granc Aberdaron, mayonnaise bara lawr, tost bara cyflawn Roasted saddle of Welsh lamb, Snowdonia shitake mushrooms, creamed leeks, rosemary jus Cig cyfrwy oen Cymreig wedi ei rostio, madarch shitake Eryri, cennin hufennog, saws rhosmari Vanilla panna cotta, bara brith ice cream, rum soaked raisins Panna cotta fanila, hufen iȃ bara brith, rhesin wedi mwydo mewn rym Coffee and sweetmeats Coffi a chyflaith
VEGETARIAN TASTE OF WALES 50.00 per person to include service charge and VAT Leek and potato soup, smoked Caerphilly beibnet Cawl cennin a tatws, toesen Caerffili wedi ei fygu Pant-ys Gawn goats cheese crotin, fig puree, sweet red wine Crottin o gaws gafr Pantysgawn, mwtrin ffigys, gwin coch melys Snowdonia shitake mushroom tian, glazed onions, roasted leeks, tarragon butter Tian madarch shitake Eryri, nionod sglein, cennin rhost, menyn taragon Vanilla panna cotta, bara brith ice cream, rum soaked raisins Panna cotta fanila, hufen iȃ bara brith, rhesin wedi mwydo mewn rym Coffee and sweetmeats Coffi a chyflaith
BUFFET MENU 1-28.50 per person inclusive of VAT Smoked chicken and wild mushroom terrine Local seafood ballotine, laverbread mayonnaise Sliced spice and honey roast ham Saffron pickled mullet Chorizo, smoked paprika and mozzarella tart Mixed salad leaves, tomato and cucumber with yoghurt dressing, warm new potatoes with spring onion butter, raditional coleslaw Vanilla mousse, chocolate tuille Glazed lemon tart and clotted cream Coffee and Bodysgallen fudge BUFFET MENU 2 Finger Buffet - 22.50 per person inclusive of VAT Tomato mozzarella and basil calzone Thai spiced haddock fishcakes Chicken and pesto crostini Spinach, mushroom and ricotta turnovers Mini jacket potatoes with smoked salmon A mini pudding selection Coffee and Bodysgallen fudge CLASSICAL BUFFET, (minimum of 25 guests) 42.00 per person inclusive of VAT Selection of homemade bread Pressing of confit duck wrapped in Parma ham Whole poached dressed salmon Homemade pork pies Carved roasted ham glazed with honey Butter poached chicken Goats cheese and asparagus quiche Cheese platter with fresh fruit Mixed salad leaves, roasted vegetable cous cous Potato, shallot and chive salad, tomato cucumber and basil salad, traditional coleslaw Pasta, pesto and parmesan salad White chocolate delice Trinity College burnt cream Coffee and Bodysgallen fudge