Sample menu which may change…
(Cheeseboard & coffee served 5 nights)
1 days half board is provided on a semi catered self service basis, typically Day 3
Day 1
Blinis with smoked salmon & cream cheese
Goat’s cheese mousse en croute
Pate and mini tarte beaufort
Beef bourguignon served with pom puree and green beans
Mushroom Bourguignon served with pom puree and green beans
Afternoon tea – Superb Carrot Cake
Tarte Myrtle served with Premium Ice cream
Day 2
Caprese sticks
Brie and cranberry puffs
Sweet Potato, coconut and chilli soup
Soy ginger and orange pork lion served with carrot puree and honey roasted root vegetables
Soy ginger and orange tofu served with carrot puree and honey roasted root vegetables
Afternoon tea – Victoria Sponge
Crème Brullee
Day 3 ( Half Catered Service )
Tartiflette served with Charcuterie, pickles and salad
Vegetarian Tartiflette served with pickles and salad
Afternoon tea – Lemon Drizzle
Chocolate Mousse
Day 4
Cheese Straws
Sweet chilli prawn skewer
Roasted red pepper bruschetta
Crusted Cod with chorizo and bean cassoulet
Crusted aubergine with bean cassoulet
Afternoon tea – Chocolate Cake
Tarte Tatin
Day 5
Chalet Day Off
Day 6
Caramelised red onion and goat’s cheese tartlets
Cocktail bruschetta’s with smoked salmon & tzatziki
Sweetcorn griddle cake
Chicken massaman curry with coconut rice
Vegetable massaman curry with coconut rice
Afternoon tea – Chocolate Brownie
Homemade lime and coconut sorbet
Day 7
Asparagus Spears wrapped in Parma ham
Beef carpaccio salsa Verde
Warm Savoyarde Salad
Duck Hash with fried egg topped with duck crackling
Mushroom Hash with fried egg
Banana Cheesecake
Crème brulee
Breakfast
Selection of teas and fresh filter coffee.
Continental breakfast served daily, with jams, honey and nutella, along with cereals, muesli and yogurt.
A warm breakfast option, served alongside porridge.
Monday – bacon, eggs, and hash browns
Tuesday – (Day off) – sausages, eggs, and hash browns – self service
Wednesday – bacon and pancakes
Thursday (Day off) – self-service continental breakfast with croissants
Friday – French toast and sausages
Saturday – bacon eggs and hash browns
Sunday (departure day) – croissants