Celtia Menu Entrees/Appetizers Scottish Salmon Fritters - Nippy salmon balls deep fried until golden brown and served with cream sauce. Caerphilly cheese & Chive Scones - A fluffy melt-in-your-mouth tea biscuit flavoured with with rich, creamy Welsh Caerphilly cheese and a hint of chives. Scotch Eggs - A pub favourite not particularly healthy, but delicious, these hardboiled eggs are coated in ground sausage, rolled in breadcrumbs and deep fried until golden-brown. Steamed Belgian Mussels in White Wine Broth. Smoked Mussels in Galacia Garlic Sauce served on Irish soda bread. Celtic Realms Fruit Platter - A selection of fresh fruits & cheeses from the four corners of Celtia. Soups Irish Watercress Soup with herbs, potatoes and onions simmered in a rich, creamy milk broth. Beltaine Cream of Nettle Soup - A meal in itself, this delicious vitamin C and iron-rich Cornish soup is traditionally prepared as a spring tonic. Belgian Cream of Fruit & Sweet Ale Soup Manx broth with barley & vegetables Salads Baked Salmon on a bed of edible wild flowers, greens, herbs and mushrooms drizzled with a mead & hazelnut cream glaze. Graemsay Parton Salad - Sweet & tender Orkney Islands crabmeat lightly tossed with egg, breadcrumbs and salad cream served on a bed of crispy redleaf lettuce and garnished with tomatoes. Main course Roast Irish Grouse with Crab Apple & Hazelnut Stuffing served with cauldron medley of vegetables and traditional Scottish oat bannock. Sauteed Rabbit with Cherry Beer and Dried Cherries - A Belgian delight! Medallions of braised rabbit tenderloin and country vegetables simmered gently in cherry beer and black cherry broth. Roast Rack of Spring Lamb with Three Sauces - Succulent Irish lamb roasted to perfection with choice of Guinness gravy, red current sauce, or mint chutney, served with roast potatoes and seasonal veggies. Galacia Kid Roast - Tender baby goat immersed in a garlic, parsley and white wine sauce and gently roasted in a clay oven dish with onions, tomatoes, carrots, peppers and a drizzle of olive oil. Spit-roasted Wild Suckling Boar seasoned and roasted to perfection, served with roast potatoes and seasonal veggies. Chicken Stovies - Good old-fashioned Scots & Orkney comfort chicken and potato stew flavoured with tiny whole shallots and a pinch of nutmeg and pepper. Sides Colcannon - This Irish comfort dish is a creamy blend of cabbage, potatoes and leeks. Orkney Maeshow Bacon Savory - Brussels sprouts wrapped in bacon on a bed of baked beans surrounded by heaps of leeks and mushrooms. Desserts Penzance cake - Cornish festival fruit cake spiced with ginger and cinnamon. Fraocháin Cake - This fluffy white cake with its juicy bilberry filling and honey-sweetened bilberry whipped cream topping was favoured by the High Kings of Ireland. Kouign-Amann - Rich Breton butter cake. Drinks Fraoch Heather Ale Guinness Uisge Beatha A fine selection of Celtic whiskies Honey Mead Hard or Sweet Cider Drambuie Poteen Healthy Lemon & Heather Fizz Tea Menu compiled by: Cinaedh Cruithni and Fedelm Cruithni Coding: Asenath Amenhotep Celtic borders and banners modified from: Aon Graphics (Freeware section) Best viewed in Bradley Hand ITC font. Download here: webpagepublicity.com