CUISINE

MAINS (SAMPLE MENU)

Oven baked cod with a red pesto crust on a chorizo and roasted new potato salad
Pan seared duck breast with a dark port and peppercorn sauce on a bed of curly kale with thyme buttered carrots and new potatoes
Lemon pesto crusted salmon fillet on a bed of wilted spinach and sweet potato mash with a cherry tomato compote
Chicken breast stuffed with a red wine and mushroom duxelle, wrapped in parma ham on a Mediterranean new potato salad and topped with a white wine and shallot sauce
Mignon of pork in a rich Hungarian tomato sauce on a bed of crème fraiche mash and served with garlic pan fried courgettes
Linguini Tiepoli with chicken and pine nuts in a tomato and pesto sauce
Grilled Ribeye steak with a classic sauce au poivre, rustic chips and roasted Mediterranean vegetables. 
(SAMPLE MENU)

BREAKFAST

  • Locally sourced seasonal fruit
  • A selection of freshly squeezed juices
  • Eggs Benedict
  • Eggs Florentine
  • Omelette of the Day
  • Fresh baked banana bread
  • Croissants
  • Freshly baked bread
  • Pancakes with a variety of fruit coulis or compotes

LUNCH

  • Spinach and rocket salad with avocado, caramelised red onion, feta and cherry tomatoes
  • Classic salad niçoise
  • Caesar salad (with or without chicken)
  • Greek style shrimp salad
  • Crab linguini with chilli and ginger
  • Linguini al Pesto with chunky tomato sauce
  • Pasta Sciciliano with fresh mussels, calamari and tiger prawns
  • Thai steamed mussels with chilli lime and ginger
  • Spanish spinach omelette
  • Monkfish and tiger prawn risotto
  • Selection of charcuterie and local cheeses (daily)

CANAPÉS

  • Szechuan pepper chicken with tomato chilli jam
  • Prosciutto, pear and rocket rolls
  • Mini salmon and hollandaise tarts
  • Mar Hor (Galloping Horses)
  • Devils on horseback
  • Baked Camembert stuffed with garlic and rosemary and fresh crudités
  • Seared sesame crusted tuna

STARTERS

  • Caramelised red onion and goat’s cheese tart
  • Warm pear rocket and gorgonzola salad
  • Pan seared scallops in caramelised butter with pea and mint purée
  • Camembert filo parcels with a mushroom and tomato palmier
  • Spiced beetroot and apple soup
  • Grilled sardines with salsa verde
  • Tian of Crab with a cucumber, dill and caper salsa

VEGETARIAN OPTIONS

  • Roasted Mediterranean vegetable lasagne
  • Grilled vegetable puff pastry plait topped with Roquefort 
  • Butternut squash and sage risotto 
  • Grilled Haloumi kebabs with a thyme and lemon baste

DESSERTS

  • Fresh vanilla parfait with a summer berry coulis
  • French chocolate tart with vanilla cream
  • Strawberry and white chocolate cheesecake
  • Lemon tart with a raspberry sorbet
  • Creme de Cassis poached pear with a cranberry and red wine jelly
  • Lemon Posset topped with a fresh berry coulis and vermicelli
  • Sticky date pudding with a rich toffee sauce 
  • Summer pudding
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