Walking Holiday Sample Menus

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

SATURDAY

A variety of traditional Spanish Tapas Including
Tostada con Ali Oli
Boquerones
Ensalada de Mediterraneo
Jamon Serrano
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Tortilla de Patata y Cebolla
Albondigas con Tomate
Habas con Bacon Cintas y Ajo y Cebolla
Patatas Bravas
Championes con Salsa Verde
Gambas con Chili Dulce
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Crema Catalana
Mousse de Chocolate
Frutas de Bosque

SUNDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce
Warm Caramelised Pear, Blue Cheese and Walnut Salad
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Sauteed Chicken Breast carved onto a Brandy and Peppercorn Cream
Oven Roasted Breast of Duck laid on a Red Cherry and Kirsch Reduction
Spanish Cod with Prawns, Tomatoes, Green Olives and Cherry Tomatoes served with Pilaff Rice
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Coffee and Bailey’s lce Cream Parfait with Chocolate Chips
Deconstructed Crumble served with Forest Fruits and Vanilla lce Cream

MONDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Fresh Basil and Tomato Soup topped with Wholemeal Croutons
A Tian of Tuna, Cannellini Beans, Onions and Red Pepper bound in Lemon Mayonnaise
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Pork Tenderloin with a Honey, Soy and Cinnamon Sauce
Pan Fried Fillet of Salmon topped with an Orange and Redcurrant Glaze
Spanish Chicken, Mixed Bean, Lentil and Chorizo Estofado cooked with Mediterranean Herbs and Tomato
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Individual Bread and Butter Pudding with Nutmeg and Sultanas
Vanilla Cheesecake drizzled with Parcent Honey

TUESDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Beetroot, Feta Cheese and Rocket Salad
Parmesan Crusted Goujons of Chicken with a Sweet Chilli Sauce
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Date and Paprika Moroccan inspired Shredded Lamb laid on a bed of Herb Couscous with a Red Berry Jus Chicken Breast stuffed with Brie and Sun-Dried Tomatoes with a Madeira Cream
Chilli Con Carne served with Pilaff Rice
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Rich Chocolate Brownie served with Vanilla Ice Cream and drizzled with Warm Chocolate Sauce
Vanilla and Yogurt Panna Cotta with Summer Fruits

WEDNESDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Rock Salted Whole Sardines/Mackerel drizzled with a Lemon and Garlic Oil
Fantail of Sweet Melon centred with Forest Fruits steeped in Port
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Whole Baked Dorada (Sea Bream) with a Leek and Prawn Nectar
Pan Seared Lambs Liver topped with Crispy Bacon on Dijon Mash with an Onion and Port Wine Jus
Char Grilled Ribeye Steak with Chunky Chips
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Fresh Pineapple flambéed with Rum served with Vanilla lce Cream topped with Toasted Almonds
Sticky Toffee Pudding with a Whisky Butterscotch Sauce

THURSDAY

Selection of Olives with Bread, Ali Oli and Tomato Salsa
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Flash Fried Chicken Livers flambeed in Brandy with Roasted Cherry Tomatoes
Leek and Potato Soup topped with Herb Croutons
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Chicken Breast carved on a Mushroom Cream finished with Black Pepper
Pan-Fried Whole Lubina (Sea Bass) in a Garlic and Lemon Oil
Pork Loin Medallions topped with a Rich Chorizo and Sultana Reduction
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Catalan Rice Pudding with Nutmeg and Cinnamon
Individual Banoffee Pie sprinkled with Chocolate Shavings

FRIDAY

VALENCIAN PAELLA NIGHT

Traditional Valencia Salad to Share
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Valencia Mixed Meat Paella cooked Al Fresco on the terrace in a “Wagon Wheel sized pan!
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Sharp Lemon Tart with Creme Fraiche