<?xml version="1.0" encoding="us-ascii"?><rss version="2.0"><channel><title>The Castle Hotel News RSS </title><link>http://www.castle-hotel-aberaeron.co.uk/</link><description>The Castle Hotel latest news rss feed.</description><copyright>Copyright 2007 - 2010 http://www.castle-hotel-aberaeron.co.uk/. All rights reserved.</copyright><item><title>New Summer Sample Menu</title><guid>http://www.castle-hotel-aberaeron.co.uk/</guid><description>&lt;p&gt;&lt;strong&gt;BWYTY&amp;nbsp;&amp;quot;UGAIN&amp;quot; / RESTAURANT&amp;nbsp;&amp;quot;TWENTY&amp;quot;&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;em&gt;&lt;strong&gt;TO BEGIN / I DDECHRAU&lt;/strong&gt;&lt;/em&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;CALAMARI AL SALTO&amp;nbsp;- &amp;pound;5.25&lt;/strong&gt;.&amp;nbsp;Sauteed Squid with onion, garlic, cherry tomatoes and fresh mix herbs&amp;nbsp;served&amp;nbsp;on top of&amp;nbsp;marinated courgette ribbon&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;GAZPACHO&amp;nbsp;(v)&amp;nbsp;&amp;nbsp;- &amp;pound;4.50&lt;/strong&gt;.&amp;nbsp; Spanish classic ice-cold&amp;nbsp;tomato soup, slightly spicy served with croutons&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;INSALATA D'ANTRA - &amp;pound;5.25.&amp;nbsp;&lt;/strong&gt;&amp;nbsp;Slices of marinated duck breast cooked pink served with an apple and orange salad and a balsamic vinegar and raspberry dressing&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;FRITTO AL VENTI - &amp;pound;7.95 (2 TO SHARE).&lt;/strong&gt;&amp;nbsp; Restaurant &amp;quot;Twenty&amp;quot; special dish, a selection of mussels, scallops, king prawns and squid all deep fried in a tempura batter and served with a sweet chilly and basil dip&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;BRUCHETTA DELLA NONNA (V) &amp;pound;4.50.&lt;/strong&gt;&amp;nbsp; Toasted slice of home made bread topped with warm brie and caramelized slices of peach&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;PATE DI POLLO - &amp;pound;4.95.&amp;nbsp; &lt;/strong&gt;&lt;span id="1198865616304S" style="display: none"&gt;&amp;nbsp;&lt;/span&gt;Italian style chicken liver pate served with homemade toasted brioche bread, apple chutney and compound butter.&lt;/p&gt;
&lt;p&gt;&lt;em&gt;&lt;strong&gt;MAIN COURSE / PRIF GWRS&lt;/strong&gt;&lt;/em&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;SPIGOLA DEL - &amp;pound;18.50&lt;/strong&gt;&amp;nbsp;&amp;nbsp; Duo of Seabass and King Scallops served with saffron risotto and a basil dressing&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RISOTTO AL POMODORINI (V) - &amp;pound;9.25&lt;/strong&gt;.&amp;nbsp;&amp;nbsp;Italian classic cherry tomatoes and basil Risotto&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;TONNO NICOISE - &amp;pound;16.95&lt;/strong&gt;.&amp;nbsp; Pan fried 10oz Tuna Supreme served on top of a classic nicoise salad&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;POLLO ALLA BOSCAIOLA - &amp;pound;14.95.&amp;nbsp;&amp;nbsp;&lt;/strong&gt;Simply grilled chicken breast served with roast potatoes and wild mushrooms and tomato sauce&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;AGNELLO MEDITERRANEO - &amp;pound;16.95&lt;/strong&gt;.&amp;nbsp;&amp;nbsp;Moroccan style rack of lamb served with dried fruit and mix nuts couscous&amp;nbsp;and a minted gravy sauce&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;FILLETTO CLASSICO - &amp;pound;22.50.&amp;nbsp; &lt;/strong&gt;All steaks are cut by our Head Chef Denny&amp;nbsp;&amp;nbsp;- 8oz fillet of welsh black steak cooked as you like served with roast tomatoes, mushrooms, asparagus and shoe string fries and a choice of Green Pepper Sauce OR Port and Stilton Sauce&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Selection of Desserts from - &amp;pound;3.95&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&amp;nbsp;&lt;/p&gt;</description><link>http://www.castle-hotel-aberaeron.co.uk/news-events.aspx?id=60</link><pubDate>Thu, 22 Apr 2010 00:00:00 GMT</pubDate></item><item><title>Opening Hours for Restaurant "TWENTY"</title><guid>http://www.castle-hotel-aberaeron.co.uk/</guid><description>&lt;p&gt;&lt;strong&gt;As from Tuesday 20th July the Opening Hours for Restaurant &amp;quot;Twenty&amp;quot; durning the Summer Season is as follows:&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;MONDAY -&amp;nbsp;&amp;nbsp; CLOSED&lt;/p&gt;
&lt;p&gt;TUESDAY - 18-00 - 21:00&lt;/p&gt;
&lt;p&gt;WEDNESDAY - 18:00 -21:00&lt;/p&gt;
&lt;p&gt;THURSDAY - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;FRIDAY - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;SATURDAY - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;SUNDAY - 12:00 - 15:00&amp;nbsp;- (Closed on Sunday Evenings till further notice)&lt;/p&gt;
&lt;p&gt;Should you wish to reserve a table please call us on 01545 570205 - we look forward to meeting you and greeting you at Restaurant &amp;quot;Twenty&amp;quot;&lt;/p&gt;</description><link>http://www.castle-hotel-aberaeron.co.uk/news-events.aspx?id=82</link><pubDate>Fri, 09 Jul 2010 00:00:00 GMT</pubDate></item><item><title>Oriau Agor Bwyty "UGAIN"</title><guid>http://www.castle-hotel-aberaeron.co.uk/</guid><description>&lt;p&gt;&lt;strong&gt;O Dydd Mawrth 20fed Gorffennaf dyma bydd amser agor Bwyty &amp;quot;Ugain&amp;quot; yn ystod Tymor yr Haf&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;DYDD LLUN - AR GAU&lt;/p&gt;
&lt;p&gt;DYDD MAWRTH - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;DYDD MERCHER - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;DYDD IAU - 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;DYDD GWENER 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;DYDD SADWRN 18:00 - 21:00&lt;/p&gt;
&lt;p&gt;DYDD SUL - 12:00 -- 15:00&amp;nbsp;- (AR&amp;nbsp;GAU NOS SUL&amp;nbsp;TAN YMHOLIAD&amp;nbsp;PELLACH)&lt;/p&gt;
&lt;p&gt;Os am gadarnhau bwrdd ffoniwch ni ar 01545 570205.&amp;nbsp; Edrychwn ymlaen at eich cwmni.&lt;/p&gt;</description><link>http://www.castle-hotel-aberaeron.co.uk/news-events-welsh.aspx?id=83</link><pubDate>Fri, 09 Jul 2010 00:00:00 GMT</pubDate></item></channel></rss>