December 2018 at the Pant-y-Gwydr

£29 menu

Velouté de potiron (v) Pumpkin soup, mascarpone, sweet potato crisps (milk
(cream), celery) (v)

Cannelloni de saumon mariné en gravadlax Salmon gravadlax served

cannelloni-style with cream cheese and spinach, pickled cucumber (milk, fish)

Pâté en croûte Gressingham duck paté with veal, served in a rustic style in short-
crust pastry, piccalilli (milk (butter), celery, wheat)

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Dinde rôtie Traditional roast turkey with chestnut stuffing and all the
trimmings wheat, celery, milk

Filet de merlu, frites Fillet of hake with a langoustine bisque, samphire -

served with chips fish, crustacean, milk (butter)

Les Marrons (vegan) Chestnut roast with mixed nuts, spinach, mushrooms,
cranberry sauce (vegan) nuts (chestnuts) celery (wheat free and milk free)
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La Clementine – Clementine sorbet with meringue, clementine confit and coulis

eggs, soya (wheat-free)

Bûche chocolat-banane – Chocolate and banana Yule log, with caramelised

chocolate sauce milk, eggs, soya

Assiette de fromages – a selection of four French cheeses from our French cheese
supplier Une Normande à Londres (unpasteurized) milk, wheat (biscuits)

A non-refundable deposit of £10 per person is requested to confirm bookings. Pre-orders are requested (by email
to theph@me.com) with payment of the balance by 1 December. Drinks may be ordered and paid for separately
on the day.
December opening times: we will open for lunch and dinner on Wednesdays, Thursdays, Fridays and
Saturdays in December (and for dinner on Christmas Eve and lunch on Christmas Day). A separately
priced menu is available for lunch on Christmas Day.

All of our dishes and accompanying sauces are made in-house.