Ski Menu for Winter 2017/18

Below is an idea of a week’s menu.


Day 1 

Spiced pumpkin soup

Chicken cooked with mushroom,white wine and Dijon sauce, served with rice, crispy leeks and glazed carrots

Chocolate torte with vanilla ice cream

Day 2

Roasted Goat’s cheese salad with honey and walnut dressing

Roast leg of lamb served with creamy leeks, red cabbage and crispy roast potatoes

Apple and lemon tart

Day 3

Watercress soup

Salmon with ginger, spring onions and soya served with rice and spring greens

Citrus cheesecake with a caramelised biscuit crust and pan fried berries

Day 4

Gruyere soufflé on a bed of mixed leaves with a balsamic reduction

Carbonade of beef served with creamy mashed potato, roasted vegetables

Brandy snap basket with vanilla ice cream, fresh fruit and berry coulis

Day 5

Crab cakes with mixed leaves and sweet chilli sauce

Duck Breasts served with a caramelised orange sauce, dauphinoise potatoes, green beans and buttered beetroot

Champagne jelly served with ice cream and fresh pomegranate

Day 6

Chicken liver pate with toasted brioche and onion chutney

Fish Gratin with a mushroom duxelle and crispy topping served with spinach and roasted stuffed peppers

Lemon meringue pie

Breakfast: Baguette, Croissants, cereals, fruit compote, porridge, juice, tea, coffee and each day there will be a hot option.

Afternoon Tea