Below is an idea of a week’s menu.
ADRET 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
