All produce used by Penmachno Hall is sourced locally, and bought and prepared daily to order. The breakfast menu includes prize-winning sausages and home-cured bacon produced in Llanrwst. Wherever possible, fresh produce from our own gardens is used and thus some of the dishes listed below are seasonal. To see our Breakfast menu please click here.
Below is a selection of courses that can comprise the Table D'Hote dinner menu offered Monday to Saturday at Penmachno Hall. The price is £30 per person.
Starters
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Homemade soup of the day - including Roasted red pepper, Butternut squash with cumin & coriander, and Parsnip & Orange, served with warm, home-made rolls. (All soups are suitable for vegetarians) |
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Mushrooms stuffed with garlic butter, cooked in white wine and topped with grated cheese, served with freshly-baked petit pain |
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Homemade Pate :- Chicken Liver, Bacon & Brandy / Lentil, Mushroom & Garlic served with freshly-baked french bread and a green salad |
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Seafood Gratin |
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Seasonal salad platter - Greek Salad / Grilled figs with balsamic rocket salad / Duck breast with orange and baby leaf salad. |
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Warm Tart of the day – Smoked bacon with sautéed onion, Spinach and Perl Wen cheese or Onion & Walnut, served with a side salad. |
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Grilled Smoked salmon on a bed of shredded mange-tout with a honey, lime and butter sauce. |
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Anglesey smoked Chicken tempura served witha citrus-dressed crispy salad
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Main Course
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Griddled Lamb leg steaks, in lemon and parsley. |
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Chicken Breast stuffed with welsh cheese & Sun-dried tomato, wrapped in parma ham and cooked in white wine |
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Pan-fried local Rump Steak in a red wine marinade. |
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Penmachno Hall Special Roast Chicken - A whole roast chicken prepared to our special recipe |
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Seared Tuna steaks with birds-eye chilli, ginger, garlic and spring onions |
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Vegetarian Dish of the Day :- Exotic Mushroom & Spinach Filo Tart / Butternut Wellington / Parsnip & Pepper Roulade / Savoury Pancakes. (Quorn fillets can also be used in the Chicken breast and medallions of pork recipes) |
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Fillet of Sole/Plaice wrapped around a filling of prawns and wild mushrooms and braised in a white wine and cream sauce |
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Pan-fried Venison with red wine pear chutney |
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Medallions of Pork in a mushroom, creme fraiche and Madeira Sauce |
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Seared Breast of Duck with either a Rhubarb and Red Port or a Sour Cherry sauce |
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Individual Filo Fish Pie |
All served with a selection of vegetable side dishes - (for example; Mediterranean Roasted Vegetables, Celeriac Mash, New Potatoes with Butter and Pesto, Green Bean Medley, Red Cabbage Layer, Cauliflower and Broccoli Tempura, Mixed Bean Paprika, Peas Amandine, Glazed Baby Carrots, Fennel with Garlic Butter and Vermouth, Leeks au Gratin.... to name but a few)
Dessert
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Eton Mess - layers of fruit soaked in creme de cassis, crushed meringue and local ice creams topped with whipped cream. |
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Garden fruit Crumble served with cream or ice cream |
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Confit of plums in red wine and vanilla with a creamy fruit sauce |
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Tarte Tatin |
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Pain perdu with warm fruits |
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Garden Fruit Fool |
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Chocolate Truffle Torte |
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Vanilla Mascarpone Cream with fruit compote |
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Pear & Blackberry pudding |
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Mixed home-made ice creams including summer fruit with white chocolate, apple crumble, brittle toffee, and dark chocolate laced with malt & Baileys. |
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