Menus
Please help yourself to fruit/cereal/fruit juice.
- Tea, plain, herbal.
- Coffee.
- Chocolate.
Choice of:
- Full English consists of: bacon, sausage, egg, tomato and mushrooms.
- Veggie English consists of: waffles, egg, tomato, mushrooms and baked beans.
- Eggs: scrambled, poached or boiled.
- Cold Platter: hams, tomato, eggs and cheese.
- Smoked haddock with poached egg.
- Kippers with the option of poached eggs or plain. Thursday to Sunday only.
- Toast, brown or white.
- Fried bread is available only on request.( with a red cross sticker!!!)
- Soups: Leek and Potato; Ham and Pea; Minestrone; Carrot and Coriander;
Asparagus; Curried parsnip; Parsnip and Apple; Cullen skink; Broccoli and
Stilton.
- Baked stuffed tomatoes with pine kernels;
- Artichoke gratin on a nest of tagliatelle;
- Marinated mushrooms;
- Dijon mushrooms in filo baskets;
- Garlic breaded mushrooms with a blue cheese sauce;
- Smoked salmon with quails eggs;
- Fresh salmon mousse in smoked salmon;
- Spinach roulade with cottage cheese;
- Savoury roulade with mushroom sauce;
- Broccoli and camembert roulade with tomato salsa;
- Avocado mousse;
- Guacemole;
- Stuffed peppers with lentils and dates;
- Morrocan peppers;
- Eggs in lentil and veggie curry sauce;
- Filo baskets with lightly scrambled eggs and smoked salmon;
- Lady Llanovers salted duck with confit of red onion and rowanberry jelly;
- Indonesian pork satay;
- Jambon persille;
- Smoked salmon and quails eggs
- Baked fish with pine nuts and a crisp topping
- Fish en papillote with a dill sauce
- Fruit de mer fume
- Scallops in saffron sauce
- Smoked haddock and leek timbale
- Timbale of smoked salmon with a fresh salmon mousse
- Smoked trout mousse
- Fish terrine
- Lemon sole au gratin with charred pepper sauce
- Scallops with leeks naturale
- Terrine of smoked fish
- Devilled crab ramekins
- Gougons of sole with tartare sauce
- Laverbread and smoked salmon roulade
- Brandade
- Seafood crepes
- Monkfish in a coconut sauce
(note - all the above can be served as a starter if preferred)
- Lamb with leeks and ginger and cooked in ginger wine
- Lamb with leeks and flageleot beans
- Schula Kalambar -lamb with garlic and sage served with spicy green lentils
- Minted lamb
- Roast lamb
- Spicy lamb hotpot
- Lamb in elderflower "champagne"
- Tagine of lamb
- Lamb with mushrooms in a red wine sauce
- Pork fillet with mushrooms in a dijon sauce
- Pork loin chops with honey and plums
- Pork with peppers
- Roast pork with apple sauce
- Somerset pork
- Pork Ardennaise
- Pork tenderloin and peppers marinated in spices
- Gammon with pineapple and sweet and sour sauce
- Gammon with mushrooms
- Beef Carbonnade
- Beef dijon
- Beef Wellington
- Roast beef
- Beef Bourguignon
- Italian beef stew
- Beef olives
- Chilli con carne
- Chicken Normande
- Coq au vin
- Chicken with leeks in a cheesy sauce
- Chicken bfeasts with juniper and white wine
- Tagine of chicken
- Chicken with peppers and chorizo in a tomato sauce
- Chicken in pernod with prawns and fennel
- Chicken Rioja
- Taj Mahal chicken
- Chicken with mushroom and tomato sauce
- Chicken with vegetables in a cider sauce
- Spring chicken
- Turkey Parmigiana
- Turkey with asparagus sauce
- Duck breasts in guinness
- Duck breasts in a winter sauce
- Duck with toulouse sausages - like cassoulet
- Duck with toulouse sausages in a beer and cranberry sauce
- Baked Salmon en croute with dill sauce
- Cod cutlets Bretonne
- Cod Portuguaise
- Vegetable and bean moussaka
- Hazlenut and courgette Bake
- Vegetable bourguignon
- Leek, spinach and mushroom parcels
- Savoury lentil loaf
- Peppers with dates and lentils
- Tomatoes with risotto
- Vegetable country pie
- Tomatoes with pine kernels
- Vegetable lasagne
- Spinach rissoles with sauteed mushrooms in a dijon sauce
- Jambalaya
- Parsnip and potato gratin with fresh coriander
- Stuffed tomatoes
- Courgette gratin
- Pete's spicy veg stew
- Fragrant butternut squash
- Flageleot bean casserole
- Morrocan peppers
- Paprike bean pot
- Tomato and Mozzarella bake
- Tomato and onion crumble
- Various pasta dishes
- Tarte Tatin
- Summer Pudding with red fruits
- Apricot spring pudding
- Compote of red fruits
- Hazelnut meringue with melba sauce
- Pavlova - strawberries and kiwi
- Apricot dacquoise
- Walnut meringues with apricot and chocolate filling
- Strawberries in white wine and mint
- Compote of winter fruits
- Pears in red wine
- Pears with blackcurrants and cassis
- Pears baked in cider
- Pears in sautern sauce
- Pear tart
- Grand marnier iced souffle
- Lemon geranium ice cream
- Marquise
- Lemon meringue pie
- Citrus tart
- Normandy apple tart
- Madeleine's apple pie
- Apricot and elderflower pie
- Profiteroles - chocolate and cream; raspberry or praline
- Fresh fruit salad
- Fresh pineapple
- Chocolate gateau
- Timarisu al la Madeleine
- Cherry and chocolate roulade
- Lemon and strawberry roulade
- Hazelnut and cherry roulade
- Nusskuchen cake
- Pecan pie
- Griestorte
- Bavrois
- Charlotte russe
- Cheesecake - lemon and kiwi or orange and mango
- Linzertorte
- Somerset Cheeseboard with fresh fruit
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Last Updated: 14 Sept 2000