We have two menus, a Modern and Traditional menu. Please see below our menu from last winter, as an example of the quality of food we provide.

Menus are sent out prior to arrival to allow you to choose your food at leisure, prior to arrival. We steer clear of the set menu formula. You can also choose your wine (red or white) prior to arrival and we offer the option to buy more to top up supplies.

The fact you can choose your food prior to arrival and the colour of your wine, is a vast improvement on the traditional approach.

Classic
Starter	Main	Pudding	Vegetarian
Chargrilled Pumpkin & Parma Ham Salad with a Pumpkin Seed Dressing	Cinnamon Spiced Duck Breast, Sautéed Potatoes, Nutmegged Spinach, Buttered Carrots and a Raspberry Jus.	Assiette of Choux Pastries with a Selection of Cream Fillings	Vegetarian Alternative - Caramelised Goats Cheese & Artichoke Tart, Sautéed Potatoes, Nutmegged Spinach, Buttered Carrots and a Roasted Vegetable Gravy
Lightly Spiced Carrot & Cardamom Soup with Herb Croutons	Homemade Shortcrust Chicken & Bacon Pie, Creamy Mashed Potatoes and Seasonal Vegetables	Fluffy American Pancakes layered with Caramelised Bananas with a Sticky Toffee Sauce	Vegetarian Alternative - Homemade Shortcrust Roast Vegetable Pie, Creamy Mashed Potatoes and Seasonal Vegetables
Slow Roasted Winter Vegetable, Rocket & Parmesan Salad dressed with a Beetroot Reduction	Poached Salmon in a White Wine, Dill & Orange Cream with Mashed Potatoes and Seasonal Vegetables	Baked Citrus Cheesecake with a Ginger Biscuit Base drizzled with a Blueberry Compote	Vegetarian Alternative - Grilled Halloumi with a Borlotti Bean, Plum Tomato and Herb Cassoulet
Pan-Seared Scallops on a bed of Honey and Swede Quenelles, Crispy Ginger, and Pickled Chilli with a Lime & Coriander Dressing	Fig and Sage Stuffed Fillet Mignon, wrapped in Jambon de Savoie, with Sweet Potato Dauphinois and Red Wine Gravy	Chocolate & Pear Tart served with Crème Fraiche	Vegetarian Alternative - Butternut Squash & Cumin Tagliatelle with a Mascarpone Fondue and Rocket Salad
Pan-Fried Red Mullet with Caramelised Shallots, and an Olive & Basil Salad	Slow Roasted Chicken with Saged Pumpkin, Parmentier Potatoes with a Rich Mediterranean Sauce	Croissant Bread & Butter Pudding with Homemade Crème Anglaise	Vegetarian Alternative - Seasonal Vegetable and Slow Roasted Tomato Crumble with a Walnut Topping, Saged Pumpkin and Parmentier Potatoes
Indian
Starter	Main	Pudding	Vegetarian
Authentic Samosas & Onion Bhajis with a Selection of Dips & Chutney	Lamb Rogan Josh served with Pilau Basmati Rice, Poppadoms and Chutney	Refreshing Mango and Caramelised Pineapple Fool with Spiced Butter Biscuits	Vegetarian Alternative - Aubergine & Spinach Rogan Josh served with Pilau Basmati Rice, Poppadoms and Chutney
Italian
Ribboned Parsnip, Carrot and Pancetta Salad with Roasted Beetroot and a Sage Butter	Braciolette di Amiale al vino Rosso Risotto (a Pork & Sweet Pepper, Red Wine Risotto topped with Rocket and Parmesan)	Cappucino alla Niwano	Vegetarian Alternative - Grilled Aubergine, Sweet Pepper and Red Wine Risotto served with Rocket and Mascarpone
Spanish
Goat’s Cheese, Black Olive and Fennel Salad served with Toastadas	Basque Cod with Sweet & Spicy Peppers served on a bed of Saffron and Anise Rice	Arroz Con Leche served with Poached Spiced Apricots and Caramelised Almonds	Vegetarian Alternative - Catalonian Butter Bean & Chilli Stew with Slow Cooked Herb Dumplings
Asian
Aromatic Thai Spiced Beef and Rice Noodle Soup with Prawn Crackers	Indo-Asian Spiced Butterflied Chicken Breast served on Cardamom Spiced Rice with a Sweet & Sour Satay Dressing and Crispy Fried Coriander	Lychee, Ginger & Lime Mousse with Toasted Coconut	Vegetarian Alternative - Indo-Asian Vegetable Curry served with Cardamom Spiced Rice and a Sweet & Sour Stay Dressing and Crispy Fried Coriander
Tex-Mex
Spicy Quesadillas with Homemade Guacamole, Salsa and Sour Cream	Homemade Beef Burgers with Dill Pickle, Seasonal Salad, Home Made Coleslaw, and Spicy Potato Wedges	Homemade Pumpkin Pie with Caramelised Pumpkin Seeds and a Vanilla Whipped Cream	Vegetarian Alternative - Slow Roasted Mixed Vegetable Burger with Dill Pickle, Seasonal Salad, Coleslaw and Spicy Potato Wedges

Within the price of your scatered meals, you get half a bottle of wine per person per night. We serve Chateau de Sours wine, both white and red, details below:

Chateau de Sours Red 2003

This wine is from the hottest summer on record in Bordeaux since 1893, which produced very ripe, concentrated grapes. It is almost New World in character and very forward, showing intense blackcurrant, cassis and wild berry fruit flavours.A stunning blend of 80% old Merlot and 20% Cabernet Sauvignon.

Chateau de Sours White 2004

A classic Bordeaux blend of 50% Sauvignon Blanc and Semillon, aged in oak for 9 months. This wine has an excellent colour, with tantalising aromas of honeysuckle and crisp mineral flavours. It is dry, rich and has a nice balance and acidity. It goes very well with light meats and fish.