AUTUMN / WINTER MENU – 4 COURSES INCLUDING 1/2 BOTTLE OF HOUSE WINE - 17.95 EUROS
MENU FOR SATURDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Fantail of Sweet Melon Centred with Forest Fruits Steeped in Port
Flash Fried Chicken Livers Flambéed in Brandy with Roasted Cherry Tomatoes
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Sautéed Chicken Breast Carved onto a Brandy & Peppercorn Cream
Steamed Fillet of Salmon Topped with an Orange and Redcurrant Glaze
Chunks of Prime Beef Braised in Red Wine & Herbs Provencal
with Roasted Root Vegetables
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Coffee and Bailey’s Ice-Cream with Chocolate Chips
Peach and Fruits of the Forest Crumble Served with Sauce Anglaise
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MENU FOR SUNDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Leek and Potato Soup Finished with Wholemeal Croutons
Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce
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Oven Roasted Breast of Duck Carved onto a Red Cherry and Kirsch Reduction
Chicken Breast Stuffed with Brie and Sun-Dried Tomatoes Carved onto a Light Maderia Cream
Pan Seared Lambs Liver Topped with Crispy Bacon Nested on Dijon Mash and Surrounded by an Onion and Port Wine Jus
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Individual Bread and Butter Pudding Flavoured with Nutmeg and Sultanas
Summer Fruit Vanilla and Yogurt Panna Cotta
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MENU FOR MONDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Warm Blue Cheese & Walnut Crustinis Topped with a Red Onion Marmalade
A Tian of Tuna, Cannellini Beans, Onions & Red Pepper Bound in a Lemon Mayonnaise
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Pork Loin Medallions Surrounded by an Apple and Calvados Cream
Slow Roasted Chunk of Lamb Laid on a Dijon Mash Surrounded by a Mint & Redcurrant Jus
Chilli Con Carne Served with Pilaff Rice and Crème Fraiche
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Peach Crème Brulee with a Crispy Caramel Topping
Sticky Toffee Pudding with a Whisky Butterscotch Sauce
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MENU FOR TUESDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Grilled Goats Cheese Laid on a Wholemeal Disc Topped with Roasted Red Pepper
Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce
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Whole Baked Dorada (Sea Bream) Complimented by a Leek and Prawn Nectar
Sautéed Chicken Breast Carved onto a Brandy & Peppercorn Cream
Pan Seared Lambs Liver Topped with Crispy Bacon Nested on Dijon Mash and Surrounded by an Onion and Port Wine Jus
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Individual Bread and Butter Pudding Flavoured with Nutmeg and Sultanas
Chocolate and Date Fudge Pudding with Vanilla Ice-Cream Drizzled with a Warm Chocolate Sauce
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MENU FOR WEDNESDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Rock Salted Whole Sardines Drizzled with a Lemon and Garlic Oil
Warm Blue Cheese and Walnut Crustinis Topped with Red Onion Marmalade
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Oven Roasted Breast of Duck Carved onto a Red Cherry and Kirsch Reduction
Pork Loin Medallions Topped with a Rich Chorizo and Sultana Reduction
Steamed Fillet of Salmon Topped with an Orange and Redcurrant Almond Glaze
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Summer Fruit Vanilla and Yogurt Panna Cotta
Coffee and Baileys Ice Cream Parfait with Chocolate Chips
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MENU FOR THURSDAY
Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Flash Fried Chicken Livers Flambéed in Brandy with Roasted Cherry Tomatoes
Roasted Red Pepper and Tomato Soup Topped with Herb Croutons
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Chilli Con Carne served with Pilaff Rice and Crème Fraiche
Pan-Fried Whole Lubina (Sea Bass) in a Garlic and Lemon Oil
Chicken Breast Stuffed with Brie and Sun-Dried Tomatoes Carved onto a Light Maderia Cream
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Peach and Fruits of the Forest Crumble Served with Sauce Anglaise
Individual Sticky Toffee Pudding with a Whisky Butterscotch Sauce
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MENU FOR FRIDAY
Valenciana Salad with Tuna, Beetroot, Corn, Carrot and Eggs
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Traditional Valenciana Meat Paella with Chicken, Pork, Rabbit & Chorizo
(Vegetarian version available)
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Sharp Lemon Tart with Creme Fraiche
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