Walking Holiday Sample Menus

Food

AUTUMN / WINTER MENU – 4 COURSES INCLUDING 1/2 BOTTLE OF HOUSE WINE

 MENU FOR SATURDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Fresh Basil and Tomato Soup with Herby Croutons

Parmesan Crusted Goujons of Chicken with Sweet Chilli Sauce
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Pork Loin Medallions laid on a Rich Chorizo and Sultana Reduciton

Steamed Fillet of Salmon Topped with an Orange and Redcurrant  Glaze

Pan Seared Lambs Liver Nested on Dijon Mash with Crispy Bacon Surrounded by an Onion and Port wine Jus
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Summer Fruit and Vanilla Yogurt Panna Cotta

Individual Bread and Butter Pudding Flavoured with Nutmeg and Sultanas

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MENU FOR SUNDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Smoked Haddock, Leek and Mushroom Open Lasagne

A Salad of Caramalised Pear, Walnut and Blue Cheese Laid on Mixed Leaves
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Oven Roasted Breast of Duck Carved onto a Red Cherry and Kirsch Reduction

Sauteed Chicken Breast Laid on a Brandy and Peppercorn Cream

Castilliano Cassoulet of Lentils, Beans and Pulses with Chorizo and Tomatoes Flavoured with Red Wine and Herbs Provincial
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Coffee and Baileys Ice-Cream Parfait with Chocolate Chips

         Peach and Fruits of the Forest Crumble served with Sauce Anglaise
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MENU FOR MONDAY

SPANISH TAPAS NIGHT

A Variety of Traditional  Spanish Tapas Including:-

Primero

Tostado con Alioli

Boquerones

Ensalada de Mediterraneo

Jamon Serrano

Queso de Manchego

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Segundo

Tortilla de Patata y Cebolla

Albondigas

Habas con Bacon Cintas y Ajo

Championes con Salsa Verde

Patatas Bravas

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Postre

Catalan Arroz con Leche

Mousse de Chocolate

Naranjas con Salsa

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MENU FOR TUESDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa ------ Tian of Tuna, Red Pepper, Cannolini Beans and Onion wrapped in a Lemon Mayonaise

Parmesan Crusted Goujons of Chicken  with a Sweet Chilli Sauce ------ Chilli Con Carne Served with Pilaff Rice and Creme Fraiche

Steamed Fillet of Salmon Topped with an Orange and Redcurrant Almond Glaze

Chicken Breast Stuffed with Brie and Sun-Dried Tomato and Carved onto a Maderia Cream ------ Individual Bread and Butter Pudding Flavoured with Nutmeg and Sultanas

           Peach Creme Brulee with a Crispy Caramel Topping ------

MENU FOR WEDNESDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa ------ Rock Salted Whole Sardines Drizzled with a Lemon and Garlic Oil

Duo of Melon Centred with Fruits of the Forest Steeped in Port

------ Oven Roasted Breast of Duck  Carved onto a Red Cherry and Kirsch Reduction

Pork Loin Medallions Topped with an Apple and Calvados Cream

Whole Baked Dorada (Sea Bream) Complimented by a Leek and Prawn Nectar

------ Fresh Pineapple Flambeed in Rum with Vanilla Ice-Cream

Peach and Fruits of the Forest Crumble Served With Sauce Anglaise

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 MENU FOR THURSDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa ------ Flash Fried Chicken Livers Flambéed in Brandy with Roasted Cherry Tomatoes

Leek and Potato Soup Topped withWholemeal Croutons ------

Pan-Seared Lambs Liver with Crispy Bacon Laid on a Dijon Mash and Surrounded by an Onion and Port Wine Jus

Pan-Fried Whole Lubina (Sea Bass) in a Garlic and Lemon Oil

Sauteed Chicken Breast carved onto a Mushroom Cream and Finished with Cracked Black Pepper

------ Coffee and Baileys Ice Cream Parfait with Chocolate Chips

Individual Sticky Toffee Pudding with a Whisky Butterscotch Sauce

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MENU FOR FRIDAY

PAELLA NIGHT - with a Cartwheel Sized Paella Prepared and Served on the Terrace by David

The Evening Starts with:-

Traditional Valenciana Salad with Tuna, Beetroot, Corn, Carrot and Eggs ------

The Main Event:-

Traditional Valenciana Meat Paella with Chicken, Pork, Rabbit & Chorizo (Vegetarian version available) -------

To Finish:-

Sharp Lemon Tart with Creme Fraiche

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