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