4 exquisite food: +44 (0)7833 555665

 
   

Monday

Breakfast

Ricotta Hotcakes, Caramelised Banana’s and Honey Butter

 

Lunch

Grilled Whole Sole, Lemon and Dill Butter served with an Asparagus and Pine Nut Salad

 

Glazed Lemon Tart

 

Dinner

Sicilian Plum Tomato Soup and Basil Pesto Beignet

 

Roast Loin of Lamb and Braised Shoulder wrapped in Savoy Cabbage, Smoked Garlic

Puree and Potato Gnocchi

 

Iced White Chocolate and Raspberry Parfait with Dark Chocolate Sauce and Raspberry Sorbet

 

 

Tuesday

Breakfast

Traditional French Black Pudding with Apple Purée or Smoked Scottish Haddock and

Poached Egg

 

Lunch

BBQ Aussie Style, Garlic Shrimps, Rib-eye Steaks, Snags, Beef Ribs and Beef Patties

served with a selection of salads

 

Mixed Fruit kebabs served with a Dark Chocolate Fondue

 

Dinner

Terrine of Free Range Chicken and Foie Gras, Fig and Port Chutney, Toasted Brioche

 

Salted Cod With Buttered Spinach, Chickpeas and Anchovy Dressing

 

Pear and Almond Tart with Caramel Ice Cream and Maple Toffee Sauce

  

 

Wednesday

Breakfast

Blueberry Oat Waffles with Honey and Lavender Cream

 

Lunch

Thai style Warm King Prawn, Mango and Coconut Salad or Char-grilled Spicy Beef

Fillet served with a Coriander Relish.

 

Lemongrass and Coconut crème brulee

 

Dinner

Risotto of Crab, Avocado Ice Cream

 

Rabbit Saddle, Tarragon Tortellini, Lentil and Aged Balsamic Sauce

 

Citrus Soufflé, Hot Chocolate Ice Cream

 

 

Thursday

Breakfast

Vanilla and Yogurt Muffins with Poached Fruit Compote

 

Lunch

Charcuterie of Meats and Fish, Mixed Herb Salad and Truffle infused White Bean

 

Peach Tarte Tatin and White Chocolate Sorbet

 

Dinner

Goats Cheese Ravioli with Tomato, Red Pepper Fondue, Garlic Foam and Thyme Oil

 

Quail stuffed with a Pistachio Mousse, Lemon and Thyme Polenta and a Balsamic sauce

 

Lime roasted Pineapple, Pain d'Epices and Mascarpone Mousse

 

 

Friday

Breakfast

American Pancakes, Crispy Bacon, Scrambled Egg and Maple Syrup

 

Lunch

Fruits de Mer: - Oysters, Mussels, Jumbo Prawns, Lobster, Spider Crab, Sevruga

Caviar, Clams and Scallop Ceviche

 

"Carpaccio" of blood orange with its own sorbet

 

Dinner

Twice Baked Blue Cheese Soufflé on Double Cream

 

Spiced duck breast with cherry compote and a port sauce

 

Raspberry Mille-Feuille

 

 

Saturday

Breakfast

Eggs Benedict served with either Smoked Salmon, Bacon, Artichoke or

Avocado

 

Lunch

Whole Slow Roasted Suckling Pig, Panache of Market Vegetables, Apple Purée and its

own juices

 

Tiramisu with Cocoa Sauce and Coffee Bean Ice Cream

 

Dinner

Caramelised Veal Sweetbreads, Red Onion Marmalade, White Port Syrup

 

Steamed Halibut, Potato Puree, Spinach and Sauce Vierge

 

Apple mousse with apple ice cream and cider coulis

 

 

Sunday

Breakfast

Full English: - Smoked Bacon, Sausage, Field Mushroom, Sautéed Potato, and Eggs

of choice, Black Pudding, Grilled Tomato and Fried Bread

 

Lunch

Selection of mixed Sushi and Sashimi, Sesame Seaweed Salad

 

Chilled Vanilla and Wild Strawberry Rice Pudding and Liquorice Ice Cream

 

Dinner

Pan Seared Scallop with Artichoke Barigoule

 

Chicken and Wild Mushroom Ballotine, Lemon and Thyme Gratin and Truffle Vinaigrette

 

    Summer Berry Panacotta