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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 fruit juices, yogurts, a selection of cereals, jams and bread provided 7 days of the week.

EXAMPLE COOKED BREAKFAST MENU:

Scrambled eggs and smoked salmon
Bacon and egg on 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:

Lemon drizzle cake
Chocolate brownies

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 an example menu.

• Dietary requirements catered for: Gluten Free, Vegetarian. Please let us know in advance if your group has any specific dietary needs/allergies*

The menu below is a example menu for adult groups of up to 10. We accommodate for larger groups with family style meals and/or earlier children’s tea; please ask us for the 2 course children’s menu – we are happy to work with parents to accommodate children’s favourites 🙂

EXAMPLE EVENING MEAL MENU:

SAMPLE ONE

Starter: Spicy tomato veloute

Main: Tartiflette with glazed balsamic chef’s salad and charcuterie
V: Vegetarian tartiflette with glazed balsamic chef’s salad and crudites

Desert: Chocolate Torte with caramel shard and wild berries

SAMPLE TWO

Starter: Beetroot and feta carpaccio with peppered lemon glazed rocket

Main: Traditional braised beef bourguignon served with chateaux potatoes, honey glazed carrots and haricot verts
V: Traditional braised mushroom bourguignon served with chateaux potatoes, honey glazed carrots and haricot verts

Desert: Tropical merangue

SAMPLE THREE

Starter: Caprese salad with pesto

Main: Conchiglioni amatriciana
V: Conchiglioni arrabbiatta

Desert: Piccoli Tiramisu

SAMPLE FOUR

Starter: Pork liver pate with mixed seed bread

Main: Chicken Savoyard served with garlic and thyme roasted potatoes, carrot ribbons tossed in Dijon mustard dressing and petit pois parcels
V: Reblochon and baked red onion tart served with garlic and thyme roasted potatoes, carrot ribbons tossed in Dijon mustard dressing and petit pois parcels

Desert: Kirsch cherry chocolate bars

SAMPLE FIVE

Starter: Vegetable spring rolls with sweet chilli dressed salad

Main: Thai Red curry with wild rice

Desert: Creme caramel

SAMPLE SIX

Starter: Cauliflower and leek veloute

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: Local cheese

*Allergies: Please note that wherever possible we will take note of allergies and avoid the use of nuts and other foods you may be allergic to however we cannot guarantee that ingredients are free of nuts and other foods that you may be allergic to.

WINES

We have taken great care in selecting our house wines to ensure an excellent accompaniment to our menu. House red and white wine is free flowing throughout the evening meal.

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