Table d’Hôte Evening Dinner Menu (Sample)
Fresh Chilled Oysters
Served Chilled with a Red Wine and Red Onion Vinaigrette and Fresh Lemon
or can be served Au Gratin with a Crab and Cheese Sauce
Fan of Avocado and Crab
Set on a Crisp bed of Salad with lightly curried Mayonnaise
Wok Fried Chicken Strips
Marinated in Blackened Cajun Spices
Thinly Sliced Serrano Ham
Served with Olives and shavings of Parmesan
Melon Pearl and Fruit Cocktail
Baked Field Mushrooms
Topped with Provencale Vegetables and gratinated with Cheese
Fresh Homemade Soup or Sorbet of the Day
Roasted Rack of Lamb with a Garlic and Herb Crust
Served with a Redcurrant and Rosemary Jus
Oven Baked Medallion of Fillet Beef
Topped with Duck Pate, encased in Puff Pastry and served with red wine Jus
Pan Fried Duck Breast
Carved onto an Apple and Calvados Sauce
Stir Fried Scallops and Tiger Prawns
Flavoured with Thai Spices and served with Saffron Rice
Grilled Local Sea Bass “Meuniere”
With Lemon and Parsley Butter
Creamy Mushroom Stroganoff
Choice of Desserts or Cheese and Biscuits
Coffee and Mints
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