The Royal Oak Grill Bistro Bar

The Royal Oak Grill Bar
Sample Daytime Menu




Refurbished early last year the Grill Bar now has a defined contemporary feel – local materials and suppliers were used in the redesign and the wooden flooring in the conservatory area is wind fall seasoned oak from the hotel’s own grounds.

Traditional food with a contemporary twist
The menu reflects the ambiance and offers a wide choice of traditional dishes with a contemporary twist. Also look out for the Specials Board which offers seasonal dishes prepared with fresh local ingredients.

Sample menus
Daytime
We have a great value 2 or 3 course lunch set menu served between midday and 2.0pm. Alternatively select from our day time menu served from midday until 5.0pm.

Evening
We are also open in the evening

SUNDAY LUNCH MENU - 7th February 2010

2 COURSES £11.95 3 COURSES £13.95
SERVED FROM 12:00 PM -2.30 PM

STARTERS

MELON & FRESH FRUIT COCKTAIL

CHEFS SMOOTH GAME LIVER, REDCURRANT & ORANGE PARFAIT

FRICASSEE OF GARLIC BUTTER MUSHROOMS IN WHITE WINE CREAM SAUCE

TARTLET OF LLANDUDNO SMOKED SALMON WITH LEMON ZEST & PARSLEY

PRESSED TERRINE OF CHICKEN & PARMA HAM

CREAM OF VEGETABLE SOUP

MAIN COURSE


ROAST WELSH BEEF WITH YORKSHIRE PUDDING

LOCAL LEG OF TRADITIONAL ROAST PORK, SAGE STUFFING
ROYAL OAK SPECIALITY; CREAMY GAME PIE
WITH MUSTARD GLAZED SHORT CRUST PASTRY

SUPREME OF SALMON ON CREAMY WINTER CABBAGE, LEMON CREAM SAUCE

POT-ROASTED ½ PENTREFOELAS PHEASANT IN SMOKEY BACON VEGETABLE GRAVY

(V) MUSHROOM & VEGETABLE STROGANOFF ON BASMATI RICE

SWEETS


TRADITIONAL RHUBARB AND APPLE CRUMBLE WITH CUSTARD

LEMON MERINGUE PIE

CINNAMON PANACOTTA WITH HONEYED FIGS

TIRAMISU CHEESECAKE

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

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Daily Lunch Menu
Two Courses £10.95 Three Courses £13.50
served from 12- 2.30pm
Starters

Melon & Fresh Fruit Cocktail

Chefs Smooth Game Liver, Redcurrant & Orange Parfait

Fricassee of Garlic Butter Mushrooms in White Wine Cream Sauce

Tartlet of Llandudno Smoked Salmon with Lemon Zest & Parsley

Pressed Terrine of Chicken & Parma Ham

Cream of Vegetable Soup

Main Course


Roast Welsh Beef with Yorkshire Pudding

Local Leg of Traditional Roast Pork, Sage Stuffing
Royal Oak Speciality; Creamy Game Pie
with Mustard Glazed Short Crust Pastry

Supreme of Salmon on Creamy Winter Cabbage, Lemon Cream Sauce

Pot-Roasted ½ Pentrefoelas Pheasant in Smokey Bacon Vegetable Gravy

(V) Mushroom & Vegetable Stroganoff on Basmati Rice

Sweets


Traditional Rhubarb and Apple Crumble with Custard

Lemon Meringue Pie

Cinnamon Panacotta with Honeyed Figs

Tiramisu Cheesecake

Rich Chocolate Fudge Cake with Vanilla Ice Cream

Private off road parking with short walk to inns restaurants local shops and the commencement of walking treks.

Mairlys Bed & Breakfast