South Wales Hotel

Hotel Enquiries: 01291 672302

Wedding Enquiries: 01291 674819

Conference Enquiries: 01291 674817

 

 

 

 

 

 

Offering your guests a choice of starter and dessert - on the day!

No pre-orders required.

 

Wedding Breakfast Menus

Wedding breakfasts are prepared from the finest local produce

Every care is taken to offer special dishes for those of your guests who are vegetarian or require a special diet. Our polite and friendly staff will have pleasure in silver-serving your choice of menu at the peak of its quality and cooked as you wish.



Please select THREE starters (a soup and two items from the fruit and savoury options below) for your guests to choose from on the day

2017  selection

2017 Wedding Brochure


Home Made Soups

Sweet potato and butternut squash soup topped with chilli croutons
Sweet potato and parsnip soup
Spring onion and tomato soup laced with chilli served with tempura battered shallots
Celery and potato soup with mini chickpea fritters
Cumin spiced carrot and butternut squash soup
Tomato and black pepper soup with mini spring onion wontons
Parsnip soup infused with cumin and coriander and served with sweet potato crisps
Cauliflower and cheddar soup with crispy bacon lardons
French onion soup with cheesy croutons
Leek, potato and spinach soup with creme fraiche
Mushroom and port soup with a Tintern crisp
Carrot and coriander soup
Roasted root vegetable soup topped with celeriac crisps
Roasted plum tomato and red pepper soup
Broccoli and cream cheese soup
Roasted carrot and swede soup infused with chilli
Cream of onion and sage soup with deep fried cauliflower shards
Minted pea soup with lemon creme fraiche
Asparagus and watercress soup
Ham and pea soup
Celery, spinach and watercress soup
Chicken and sweetcorn soup
Cream of vegetable soup
Mushroom, leek and brie soup
Welsh cawl



Fruit
Berry fruit jelly with strawberry syrup
Melon, raspberries, strawberries and blackberries with sparkling
cassis
Poached pear in red wine dressed with red currants and glazed
with mulled wine syrup
Passion fruit and orange terrine with a red fruit compote
Strawberry daiquiri jelly topped with dried strawberries, banana
and coconut
Pineapple carpaccio with lemon vodka syrup
Parma ham, melon, cherry balsamic glaze
Melon, candied kumquats, rum syrup, toasted coconut
Honey roasted plums with caramelised pear
Honeydew melon sticks with strawberry concass and grape
syrup
Caramelised melon and pineapple with fruit coulis
Roasted honey figs with spiced crme fraiche
Melon and blueberries with mint syrup
Pineapple and paw-paw drizzled with rum and raisin syrup and
toasted coconut shavings
Watermelon with mint snow
Exotic fruit platter with pomegranate shot
Perl las poached pear tart with tomato sauce
Poached pear in elderflower with candied kumquats
Caramelised pear with grape walnut salsa and a blue cheese
dressing
 



Savoury
Thai chicken cakes with a tomato and lime sauce
Chicken style Caesar salad
Smoked salmon, warm potato and mangetout salad
Sweet chilli chicken strips with a honey and soy glaze
Tandoori chicken with mint relish
Roasted vegetable penne in a cream sauce
Smoked trout mousse with lime chutney
King prawn and salmon penne in a chilli sauce
Creamy chicken and bacon risotto
Spicy pork meatballs with a melting cheddar centre and a sweet tomato sauce
Parma ham, salami and chorizo platter with a rocket, cherry tomato and olive salad with a lemon and orange dressing
Pork, duck and chicken terrine with red onion chutney
Chicken liver pate with tomato, red onion and orange relish
Salmon, smoked salmon and coriander mousse with cucumber tagliatelle
Sweet potato and smoked haddock filo tart with watercress sauce
Spinach roulade filled with cream cheese, smoked salmon and crab with a lemon and lime vinaigrette
Belly pork with apple and chive mash and a chilli balsamic glaze
Ham hock with leeks wrapped in Parma ham with a Cumberland sauce
Chilli chicken and maple glazed pineapple with a mango sauce
Crab and king prawn cakes with herb crme fraiche
Open capped mushroom stuffed with bacon, spring onion and brie glazed with hoi sin sauce
Wild mushroom and pumpkin risotto finished with baby spinach and parmesan shavings

Three cheese and red onion tart with a red pepper and red onion chutney
Duck and spring onion wontons with hoi sin sauce
Creamy garlic mushrooms with cheesy toasted breadcrumb topping
Baked goats cheese with glazed baby pear and a port reduction
Sesame seed, chicken, spinach and rocket salad with oriental dressing
Smoked duck and bacon salad with roasted plums and a red wine dressing
Penne with chicken, pancetta and mushroom in a white wine cream
Peppered beef carpaccio with spicy olive dressing
Coronation chicken, mangetout and sesame seed salad
Portabella mushroom, goats cheese, red onion chutney wrapped in bacon with a red pepper sauce
Pork and black pudding pan fried in breadcrumbs, apple compote with a mustard jus
Caramelised shallot, chicken, Parma ham and parmesan tart with sage and red pepper crme fraiche
Duck ginger and sweet potato cake with onion marmalade
Salad of quails eggs, asparagus, rocket and orange and lime dressing
Mushroom and cream cheese pat with roasted cherry tomatoes and red onion chutney
Smoked haddock and spring onion risotto with a poached egg
Smoked chicken and avocado with mustard dressing
Smoked mackerel and horseradish fishcakes, baby beets with
beetroot coulis
Salmon and crab fritters with caper mayonnaise
Deep fried brie with cranberry orange glaze
Prawn cocktail: retro style
Confit of duck leg with spicy noodles, honey, chilli and mint sauce
Coconut and chicken curry with spicy rice
Venison meat loaf with pineapple and date relish and Cumberland sauce
Chicken, apricot and pork pie with tomato and apple chutney
Asparagus, Carmarthen ham and warm goats cheese with port glaze
Peppered fillet of mackerel with pickled beetroot and horseradish cream
Pan fried mackerel with chorizo and lemon and orange marmalade glaze
Lemon, prawn and pea risotto
Pan fried king prawns and scallops in chilli garlic butter with crispy pancetta
Tomato, buffalo mozzarella and rocket salad with pesto dressing
Goats cheese cheesecake with red onion jam
Pan fried halloumi cheese with tandoori sauce and tomato and onion salsa
Spaghetti with chestnut mushrooms, Perl Wen cheese,thyme and cream sauce




 

******

Now choose your main course....

 

 

 

Main Courses - 2017 Selection

Please select ONE main course




Roast turkey with sausage and bacon roll with fresh herb, lemon and black peppercorn stuffing -  £57.95

Roast local beef and Yorkshire pudding with port gravy - £58.95

Baked halibut with rarebit topping and basil cream - £58.95

Chicken supreme stuffed with sundried tomatoes and spring onion risotto with Madeira sauce - £58.95

Chicken supreme stuffed with smoked bacon, mushroom and leek with a roasted garlic jus - £58.95

Baked salmon in a herb crust with a coriander and lemon grass sauce - £58.95

Honey and paprika sliced chicken supreme glazed with a garlic, coconut milk and coriander cream - £58.95

Baked seabass, mango salsa, cumin and lemongrass sauce - £58.95

Baked trout with cockles and bacon cream - £58.95

Roast leg of Welsh lamb dressed with caramelised leek and red onion compote, served with port jus - £60.25

Baked pork chop with caramelised apple and goats cheese with leek cream - £60.25

Confit of duck leg with shallot and bacon with port jus - £60.25

Rack of lamb with pea puree and red wine gravy - £60.25

Braised lamb shank in red wine and rosemary - £60.25

Roast duck breast in a roasted plum sauce - £61.00

Loin of pork with roasted honey, shallot and spinach stuffing with cider gravy - £60.25

*Sirloin steak with roasted flat mushrooms, caramelised shallots and Parma ham with a peppercorn sauce - £64.75

*Fillet of beef en croute with mustard gravy - £67.25

*Any main course may be chosen as part of an all-inclusive package. However, please note that the sirloin steak and fillet of beef options will attract a supplement of £7.00 (sirloin)  and £9.25 (fillet) per person

Wedding breakfasts include a selection of cheese and biscuits and freshly brewed coffee, tea and mints

****

Vegetarian Menu

Please select one dish for all of your vegetarian guests

Stuffed sweet potato with garlic mushroom and leek served with a red pepper sauce
Spicy filo basket with cauliflower cheese served with tomato sauce
Roasted vegetable lasagne
Quorn pieces with spinach in garlic cream
Butternut squash, leek and asparagus pie served with cream cheese sauce
Vegetarian mince chilli with saffron rice
Portabella mushrooms filled with spring onion risotto, served with pan juices
Mixed vegetable filo parcels with pesto cream
Fresh herb pancakes filled with creamy garlic mushroom and red onion
Vegetarian toad in the hole with onion gravy
Wild mushroom ragout with mustard mash
Penne pasta with roasted vegetables in a spicy tomato sauce
Wild mushroom and asparagus strudel served with a cream cheese and chive sauce
Pan-fried cheese and lentil loaf with red onion chutney
Mushroom, spinach and ricotta cannelloni
Cauliflower, spinach and chickpea balti with saffron rice
Filo pie filled with leek, butternut squash, asparagus and goats cheese with tomato sauce


Special Dietary Requirements
Please advise our Wedding Coordinator if any of your guests have special dietary requirements

 

Vegetables - 2017 selection (subject to season)

Please select THREE choices

Vegetables
Please select THREE choices

Carrots with ginger and orange marmalade glaze
Sweet and sour chilli carrots
Carrots with mustard butter
Roasted carrots and parsnips
Creamed carrot and parsnips
Creamed carrot and swede
Carrots in herb butter
Broccoli
Broccoli with toasted sesame seeds
Cauliflower cheese
Cauliflower with paprika and parmesan cream sauce
Cauliflower with toasted herb breadcrumbs
Buttered cabbage with shallots and sweetcorn
Red cabbage with apple and onion
Roast parsnips
Roast parsnips coated in parmesan
Sugar snap peas
Fine beans with bacon
Mangetout
Mixed beans
Peas with mixed herbs and sweet peppers
Leeks
Roasted leek, butternut squash and sweet potato
Asparagus and red onion
Leeks and courgettes
Roasted tomato and red onion
Mixed roasted vegetables



Potatoes
Please select TWO choices



New potatoes with parsley butter
Roasted new potatoes
Roasted new potatoes with pesto
Roast potatoes
Duchess potatoes
Sweet potato wedges with lemongrass and chilli
Dauphinoise potatoes
 

Now choose your desserts..

 

Desserts - 2017 selection

Please select TWO desserts for your guests to choose from on the day

Desserts
Please select TWO choices

Fresh fruit salad
Strawberry and raspberry meringue roulade with a mango coulis
Chocolate chip meringue filled with white chocolate and fudge cream served with coffee creme fraiche
Lemon meringue pie with strawberry syrup
Toffee fudge cheesecake with chocolate sauce
Double chocolate cheesecake with raspberry coulis
Strawberry cheesecake with passion fruit
Peanut butter and honey cheesecake with caramelised banana and chocolate sauce •
Raspberry and white chocolate cheesecake
Rum and raisin cheesecake
Lemon cheesecake with caramelised orange topping and whisky syrup
Banana and toffee cheesecake
Chocolate and black cherry terrine with a vanilla creme anglaise
Chocolate cup filled with Baileys cream dressed with strawberries and glazed with champagne syrup
Warm chocolate brownie with a white chocolate sauce
White chocolate peanut butter blonde with caramel sauce and toasted nuts
Chocolate roulade filled with banana cream and served with rum and raisin syrup
Chocolate and fudge mousse served with chocolate and caramel dip shortbread
Double chocolate and black cherry trifle with almond shortbread
Raspberry and cherry trifle
Mango and lime mousse with coconut shortbread
Lemon, ginger and honeycomb posset
Lemon and lime posset served with a caramel snap
Strawberry and lime mousse
Fudge creme brulee
Vanilla creme brulee
Orange blossom honey creme brulee
Apple and pear crumble tart with vanilla custard
Caramelised banana waffles with fudge sauce, vanilla ice-cream and rum syrup
Profiteroles with chocolate sauce
Sticky toffee pudding with caramel sauce
Strawberry jelly with elderflower custard and crumble topping
Baked lemon tart with marmalade topping
Treacle tart with orange crme anglaise
White chocolate bread and butter pudding with raspberry jam coulis
White chocolate and strawberry mousse
Creme caramel with poached pear and mulled wine syrup
Warm Welsh cakes with berry fruit compote and clotted cream
Caramelised pear frangipan tart with vanilla creme fraiche
Strawberry wontons with chocolate dipped strawberries and strawberry syrup
Baileys cheesecake with coffee creme fraiche
Rhubarb and pecan crumble with marzipan ice cream
Caramelised apple and pear syllabub with a mini nut flapjack
Peach melba trifle
Cookies and cream cheesecake
Strawberry meringue pie
Chocolate and coconut banoffee pie with coffee syrup
Red fruit tiramisu with spicy mango coulis and raspberries
Chocolate fondant with peanut butter ice cream
Black forest gateau with cherry brandy compote and clotted cream
Mini baked Alaska
Chocolate orange tart with caramelised whisky, kumquats and candied peel
Vanilla rice pudding with blackberry compote
Raspberry cranachan trifle
Rhubarb crumble trifle
Upside down banana cake with maple and caramel sauce and caramelised pecans
Battered sweet pineapple with ginger and mango salsa and mint syrup
Trio of strawberry desserts (strawberry wonton, individual cardamom and vanilla rice pudding, Turkish delight and
strawberry mousse)
Trio of chocolate desserts (chocolate cup filled with vanilla creme fraiche, chocolate scotched egg, black cherry and white chocolate trifle)

 

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2010 Glen-Yr-Afon House Hotel Ltd - All rights reserved  Pontypool Road, Usk, Monmouthshire NP15 1SY - Tel: 01291 672302 / 673202 - Fax: 01291 672597