FROM THE SELF-SERVICE TABLE: (ONE GUEST AT A TIME)
• Pre-portioned cereals with a selection of condiments & accompaniments

CONTINENTAL PLATTER SERVED TO YOUR TABLE:

• Fresh melon & pineapple

• Dairy fruit yoghurt

• Mini Danish pastry & mini croissant

• Cheese portion & Chef’s selection of meats

TO ORDER:

• English breakfast tea | Fresh coffee | Hot chocolate | Orange juice | Grapefruit juice | Apple juice | Cranberry juice | Water

• Toast: white, brown or mixed

• Full English Breakfast: Back bacon | Sausage | Grilled tomato | Flat cap mushroom | Baked beans | Mini hash browns | Fried, poached or scrambled egg

• Boiled egg & soldiers

• Porridge with honey, seeds, raspberries & blueberries

• Home-made waffle with fruit compote, maple syrup or chocolate sauce

• Smoked salmon with scrambled egg

• Classic eggs benedict with honey-roast ham, smashed avocado on toasted sourdough, with a poached egg & chilli flakes

• Avocado muffins, smashed avocado with chilli flakes, fresh tomato and halloumi cheese, served with tomato chutney on a breakfast muffin

Child-sized portions are available.

STARTERS

• Soup of the day served with a warm bread roll

• Crayfish supreme served with Marie Rose sauce, lemon oil and curly endive

• Avocado and pear salad with crumbled goat’s cheese, croutons and raspberry vinaigrette (V)

• Ratatouille stuffed mushrooms on a bed of red charred salad with herb oil dressing (VE)

• Coarse farmhouse paté served with red onion marmalade and oatcake

• Paradise Caesar salad, cos lettuce, croutons tossed in a creamy Caesar dressing and parmesan cheese, with a choice of chicken or shrimp

MAINS

• 5-hour braised beef short rib served with caramelised root vegetables, creamy garlic potatoes, and a jus

• Spring rump of lamb served with spiced red cabbage, gratin potatoes, leek purée and a red wine jus

• Roast chicken supreme served with fondant potatoes, creamed cabbage, Chantenay carrots, and a jus

• Herb-crusted pork with a warm butter bean salad

• Lasagne served with mixed leaf salad and garlic bread (vegetarian option available)

• Mediterranean roasted cod on a bed of Mediterranean vegetables

• Cajun salmon served with roast garlic and crushed new potato cake and green beans, with a lemon butter sauce

• Butternut squash risotto finished with sesame seeds, served with herb oil dressing (V)

• Aubergine smoked steak served with fondant potato, tempura lemon cauliflower florets, with a spiced tomato sauce (VE)

• Sweet potato and mushroom wellington, thyme and rosemary-scented roast potatoes, broccoli and a creamy mushroom sauce (VE)

DESSERTS

• Sticky toffee pudding served with a caramel sauce and vanilla ice-cream

• Crème brûlée with homemade shortbread biscuit

• Trio of desserts: chocolate mousse, lemon meringue pie and Eton mess

• Chef’s selection cheesecake served with Chantilly cream and coulis

• Belgian chocolate cake with berries and coulis (VE)