Menu plans generalised for a 7 day booking 

 

Day 1

Breakfast: Eggs Benedict

Lunch: Mozzerella, basil and tomato salad with parma ham or avocado (v)

Dinner: Starter- Fennel Veloute with truffle oil and crispy bacon

Mains: Homemade ravioli stuffed with pork, wild mushroom, roquette and parmesan

(V) Starter: Fennel Veloute with truffle oil

(V) Mains: Homemade ravioli stuffed with wild mushroom, roquette and parmesan

Dessert: Hot chocolate fondant with an orange and brandy liqueur- honey marscapone

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Day 2

Breakfast: Pancakes with fruits and preserves

Lunch: Seared loin of tuna bruschetta, spring onions, roast butternut squash and slow roast tomatos and aioli (v)

Dinner: Starter: Smoked haddock and spring onion fishcake w/ sautéed spinach and a chive and lemon sauce

Mains: Roast Lamb Fillet, mini lamb wellington, honey roast carrots, pommes puree and a sticky red wine reduction

(V) Starter: Beetroot and spring onion potato cake- sauteed spinach and a lemon and chive cream sauce

(V) Mains: Baked Aubergine-stuffed wild spiced rice and ratatouille- salsa verde

Dessert: Apple Tart Tatin with homemade honey and vanilla ice cream

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Day 3

Breakfast: Continental breakfast, Danish, croissant and a selection of cured meats/crudities (v)

Lunch: Homemade Papadelle pasta- tomato, mushroom, garlic and rosemary- parmesan brittle

Dinner: Starter: Roast asparagus spears- hollaindaise- soft poached egg

Mains: Fillet steak, flat cap garlic mushroom stuffed with spinach and tomato, dauphinoise potato and a horseradish and stilton reduction

(V) Starter: Roast Asparagus spears- hollaindaise- soft poached egg

(V) Mains: Risotto ‘ a la primevera’- peas, mange tout, greens beans and parmesan 

Dessert: Iced raspberry soufflé w/ poached strawberries and Chantilly cream

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Day 4

Breakfast: Omlettes with various meats/ cheese/ vegetables and salads (v)

Lunch: Carpaccio of beef/  vegetarian mediterranean rolls (v) - mixed roquette and parmesan salad- balsamic reduction

Dinner: Starter: Roast scallops, beetroot, fennel and celeriac purees and crispy bacon

Mains: Seared fillet of trout, potato rosti, baby asparagus and a fennel and horseradish veloute

(V) Starter: Grilled Halloumi and artichoke salad

(V) Mains: Crispy Horseradish polenta- green beans, cherry tomato compote- crispy shallots

Dessert: Apricot tart with a brown sugar and cinnamon pasty 

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Day 5

Breakfast: Selection of sweet and savoury muffins

Lunch: Smoked salmon and roquette salad...chive and shallot crème fraiche

Dinner: Starter: Deep fried spiced chicken, beef and prawns with dipping sauce

Mains: Thai style chicken curry, aromatic rice homemade naan and pickles

(V) Starter: Deep fried spiced tempura veg with spicy chilli sauce

(V) Mains: Thai style vegetable curry, aromatic rice, homemade naan and pickles

Dessert: Creme brulee served with toasted almonds

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Day 6                                    

Breakfast: Smoked salmon, scrambled egg and spring onion on toast 

Lunch: Seasonal Salad- Baby carrots, beet and nave- celeriac and garlic mayonaisse

Dinner: Starter: Halibut with a shallot, chive and caper beurre blanc 

Mains: Beef wellington, parmientier potatos, crispy bacon and cabbage- wild mushroom and garlic jus

(V) Starter: Baby beetroot salad with spiced walnuts and goats cheese

(V) Mains: Wild mushroom, spinach and asparagus bake

Dessert: Homemade lemon torte with clotted cream

 

Day 7

Breakfast: Full English breakfast, roasted tomatos, mushroom, bacon and homemade pork and thyme sausages

Lunch: Chicken, butternut squash and rosemary risotto w/ parmesan and roquettte salad also (V) 

Dinner: Starter: Curried Roast Parsnip soup with vegetable chips

Mains: Roast loin of pork, pommes puree, greens beans and a mustard and thyme cream sauce

(V) Starter: Curried Roast Parsnip soup with vegetable chips

(V) Mains: Stuffed courgette rolls- garlic cream cheese and toasted pinenuts- Homemade tagliatelli

Dessert: Passion fruit and banana souflee