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An Overview of the Menu
All meals are served with fresh vegetables, salads, dips or sauces.
Throughout your stay if the menu is not to your liking, with notice another choice can be provided.
A complete vegetarian menu is available at all times.
Click here for the 2 Night Break Menu
Click here for the 6 Night Break Menu
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Two Night Break Menu
Evening 1
Starters
Orange and Cucumber Salad. (v)
Segments of juicy orange coupled with cool pieces of cucumber nestled on a bed of mixed salad and accompanied with a dressing of seasoned olive oil, balsamic vinegar, orange juice and rice wine.
Garlic Mushrooms. (v)
Mushrooms gently sautéed in olive oil, butter and freshly crushed garlic until golden brown – definitely the starter for any garlic lovers.
A selection of chilled fruit juices. (v)
Main Courses
Griddled mustard and herb Chicken.
Chicken thighs boned and then marinated in olive oil, tarragon, Dijon mustard, parsley and red wine, griddled until perfectly cooked and served with lemon and herb Cous Cous.
Executive Bangers and Mash.
The finest pork sausages available cooked slowly to retain all their flavour and served on a mound of fluffy potato, carrot and suede mash with a thick onion gravy.
Vegetable Tortilla. (v)
Classic Spanish Omelette with potatoes, mixed vegetables, sweet peppers and eggs.
Deserts
Devilled Bananas. (v)
Bananas poached in fresh orange juice, Honey Liqueur, light brown sugar and flambéed in Brandy.
Fruit Fool. (v)
Crushed and chopped fruit combined with a chilled cream fool sauce.
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Evening 2
Starters
Icelandic Prawn Salad.
Icelandic prawns served in a sauce of cream, German whole grain mustard, lemon and accompanied by a cherry tomato salad and a wedge of lemon.
Tomatoes Mozzarella and Red Onion Salad. (v)
Exactly what it says served with an Italian dressing.
A selection of chilled fruit juices. (v)
Main Courses
Sirloin steak and caramelised onions.
A prime Sirloin steak cooked as required and topped with caramelised onions plus a generous helping of button mushrooms.
Stuffed Whole Rainbow Trout.
A whole rainbow trout stuffed with finely chopped herbs, sliced vegetables and white wine then sealed in foil and baked in the oven and served with roasted cherry tomatoes.
Cheese and Potato Layer Bake. (v)
Layers of potato, leek, cheddar, mozzarella and Parmesan cheeses with cream and garlic baked in the oven until golden brown.
Deserts
Fresh Fruit Salad. (v)
The old favourite, mixed fresh seasonal fruits served with whipped cream.
Chocolate Mousse (v)
Rich dark chocolate, eggs, butter, sugar and cream all blended together to make a superb finale to any meal.
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Six Night Break Menu
SATURDAY
Starters
Melon and Kiwi Fruit
Slices of Honey Dew melon topped with Kiwi fruit and garnished with Strawberries and a sprig of mint.
Pate’
A choice of Brussels or Ardennes Pate’ garnished with crisp salad leaves and served with warm toast.
A selection of chilled Fruit Juices
Main Courses
Braised Steak and Mushrooms
Tender pieces of prime steak braised until tender with onions and mushrooms in a rich meaty gravy.
Poached Salmon in a White wine sauce
A fillet of Scottish salmon gently poached in a creamy white wine sauce and finished with freshly crushed black pepper corns and parsley.
Deserts
Individual Apple Pie and cream
Warm chunky Brambly Apple Pie served with thick double cream.
Fresh Fruit Salad
The old favourite, a salad of mixed fresh seasonal fruits and lashings of cream.
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SUNDAY
Starters
Tomato / Mushroom Soup
Home made from the freshest of ingredients served with crusty bread and butter.
Icelandic Prawn Cocktail
Plump deep-sea prawns on a bed of mixed green leaves and served with freshly made seafood sauce and brown bread and butter.
A Selection of chilled Fruit juices
Main Courses
Roast Loin of Pork
Slices of tender roast loin of pork with thick gravy accompanied with all the trimmings.
Roast Chicken with sage and onion stuffing
A fresh free-range chicken roasted to perfection and served with a delicious stuffing.
Deserts
Oven baked Peaches, Syrup and cream
Peaches halved and stoned with their cavities filled with Demerara sugar and Brandy baked in the oven then served with the syrup and cream.
Lemon Meringue
Warm home made lemon meringue pie with a light base and tangy lemon filling topped with fluffy meringue.
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MONDAY
Starters
Orange and Cucumber Salad
Segments of juicy orange coupled with cool pieces of cucumber nestled on a bed of mixed salad and accompanied with a dressing of olive oil, balsamic vinegar and orange juice.
Smoked Salmon
The finest Scottish oak smoked salmon simply served on brown bread and butter with a side order of horseradish sauce for the more adventurous diner.
A Selection of chilled fruit juices
Main Courses
Executive Bangers and Mash
The finest sausages available cooked slowly to retain all their flavour and served on a mound of roughly mashed potato, swede and carrot mash all served with a rich, thick onion and port gravy.
Sirloin Steak
A prime Sirloin steak cooked as you like it topped with onions and button mushrooms.
Deserts
Devilled Bananas
Bananas poached in fresh orange juice, banana liquor and flambéed in brandy, served with cream and a glass of banana liquor.
Chocolate Mousse
Rich dark chocolate, eggs, butter and Brandy all blended together to make a superb finale to any meal.
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TUESDAY
Starters
Garlic Mushrooms
Mushrooms sautéed in olive oil and butter with freshly crushed garlic until golden brown – definitely one for garlic lovers.
Tomato, Mozzarella and Red onion Salad
The title says it all – just add an Italian dressing and away you go.
A selection of chilled fruit juices
Main Courses
Pan Fried Salmon Steak
A prime salmon steak pan fried in butter and olive oil and served with a cream and dill sauce.
Griddled Mustard and Herb Chicken
Griddled pieces of chicken thigh marinated in olive oil, Dijon mustard, red wine vinegar, Tarragon and parsley and deglazed with white wine.
Deserts
Traditional Sherry Trifle
The old favourite, jelly, sponge cake, sherry, custard, more sherry, thick double cream and more sherry if you need it.
Baked Apple
Apples cored and filled with mixed dried fruit butter brown sugar and Brandy.
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WEDNESDAY
Starters
Caesar Salad
Salad leaves, walnuts, croutons and the famous Caesar dressing, a modern classic.
Classic French Potato Salad
Warm sliced new potatoes cooled in a dressing of finely chopped shallots, tarragon vinegar, olive oil and flat leafed parsley then tossed with a selection of green leaves.
A Selection of chilled fruit juices
Main Courses
Chinese Pork
Pork Loin marinated in Hoi – Sin sauce then roasted until tender golden brown.
Liver and Bacon
Braised pieces of tender liver casseroled with onions, mushrooms in a thick gravy and served with strips of crispy bacon.
Deserts
Hot Fruit Parcels
A selection of fruits baked with white wine in a foil parcel and served with fresh pouring cream.
Home made Fruit Ice cream
Freshly made ice cream with large chunks of various fruits and purée, accompanied with crisp wafers.
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THURSDAY
Starters
Smoked Mackerel Salad
Flakes of oak smoked mackerel nestled on a bed of green leaves and served with vinaigrette dressing.
Home made Basil and Tomato Soup
Ripe tomatoes blended with onion, fresh garlic and basil and served with crusty bread.
A selection of chilled fruit juices
Main Courses
Country Chicken
Chicken portions, lots of fresh tomatoes with mixed vegetables and herbs cooked slowly to release all the flavours and served with a green side salad.
Stuffed Rainbow Trout
A whole farmed rainbow trout stuffed with fresh herbs and cooked in a foil parcel with white wine and lemon then opened steaming at the table
Deserts
Fruit Fool
Crushed and chopped fresh fruit combined with a chilled cream fool sauce
Hot Fruit Pancakes
The classic desert of sweet pancakes and fruit flambéed in brandy.
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“Our aim is to exceed your expectations !” |
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