Sample menu

BREAKFAST

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 muffin

AFTERNOON TEA

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:

Victoria sponge with a twist
Chocolate brownies with filling options

EVENING MEAL

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 a sample 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.

EXAMPLE EVENING MEAL MENU:

SAMPLE ONE

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

SAMPLE TWO

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

SAMPLE THREE

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

SAMPLE FOUR

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

SAMPLE FIVE

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.

SAMPLE SIX

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

SAMPLE SEVEN

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

WINES

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.