A very important meal of the day when skiing which is why we will provide a cooked breakfast 5 days of the week (everyday except host day off and departure day) with a comprehensive continental selection provided 7 days of the week.
EXAMPLE COOKED BREAKFAST MENU:
Scrambled eggs and smoked salmon
Bacon and egg on muffin
Need we say more! A must on a ski holiday, here is a sample of some favourites to bake (and eat!)
EXAMPLE AFTERNOON TEA MENU:
Lemon drizzle cake
We bring to you, between us, over 20 years of experience in professional kitchens. We know good food and always use locally sourced ingredients where possible. This is an example menu, however we are more than happy to cater to any needs, just get in touch with your requirements in advance of your holiday with us.
The menu below is a example menu for adult groups of up to 12. We accommodate for larger groups with family style meals and/or earlier children’s tea.
EXAMPLE EVENING MEAL MENU:
Starter: Smoked salmon parcels filled with cranberries marinated in orange and cilantro
V: Tomato and mozzarella salad, served within balsamic drizzle glaze on a bed of rocket
Main: Traditional braised beef bourguignon served with chateaux potatoes, honey glazed carrots and green beans
V: Traditional braised mushroom bourguignon served with chateaux potatoes, honey glazed carrots and green beans
Desert: Chocolate Torte with bitter orange
Starter: Vegetable galettes with hummus
Main: Pulled pork burgers in brioche buns with chunky coleslaw and spicy wedges
V: Sloppy joe lentil burgers in brioche buns with chunky coleslaw and spicy wedges
Desert: New York baked cheesecake
Starter: Three fish terrine with mixed seed bread
Main: Butternut squash risotto with blue cheese and smoked pancetta
V: Butternut squash risotto with blue cheese and garlic croutons
Desert: Kirsch cherry chocolate bars
Starter: Beetroot and feta with lemon honey dressing
Main: Confit duck served with hassleback potatoes, carrot and cumin puree, creamed spinach and redcurrant port jus
V: Mediterranean vegetable gallettes served with hassleback potatoes, carrot and cumin puree, creamed spinach and redcurrant port jus
Desert: Caramalised apple crumble served with creme anglaise
Starter: Spicy tomato veloute
Main: Scorced salmon on puy lentils served with roasted vegetables with tzatziki
V: five bean and lentil chilli with roasted vegetables, guacamole and tzatziki
Desert: Layered chocolate mousse with berries.
Starter: Baked wild mushroom and Roquefort pot
Main: Chicken Savoyard served with garlic and thyme roasted potatoes, courgette ribbons tossed in Dijon mustard dressing and sautéed red cabbage
V: Reblochon and baked red onion tart served with garlic and thyme roasted potatoes, courgette ribbons tossed in Dijon mustard dressing and sautéed red cabbage
Desert: Pear and Frangipane Tart served with fresh cream and bitter chocolate drizzle
Starter: Vegetable spring rolls with sweet chilli dressed salad
Main: Thai Red curry with wild rice
Desert: Havana rum Flambé pineapple with coconut ice cream
We have taken great care in selecting our house wines to ensure an excellent accompaniment to our menu. Soft drinks and house wine are free flowing throughout the evening meal.
We also have a varied and extensive a la carte wine list.