MONDAY
Dinner menu
Smoked chicken, avocado and pine nut
salad with grain mustard vinaigrette
Veal paupiette with leek stuffing and
chive cream potatoes served with baby carrots
Lemon sponge with raspberry ice
cream and coulis
Vegetarian
menu
Asparagus and pine nut salad with
grain mustard vinaigrette
Roasted vegetable tartlet served with
basil and tomato sauce, baby roasted potatoes and carrots
Lemon sponge with raspberry ice cream
and coulis
Fish
menu
Smoked chicken, avocado and pine nut
salad with grain mustard vinaigrette
Grilled butterfly salmon with
asparagus on a bed of stir fried potatoes, sun blushed tomatoes and
red onions
Lemon sponge with raspberry ice cream
and coulis
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside
chutney
TUESDAY
Dinner
menu
Isle of Wight smoked salmon and chive
mousse cornet garnished with mixed leaves and fresh blinis
Supreme of chicken coated with
parmesan crumb on a bed of basil and chorizo linguini
Prune tartlet with Chantilly
cream
Vegetarian
menu
Risotto of sun dried tomatoes and
grilled asparagus
Vegetable stack with creamy tarragon
sauce and crushed new potatoes
Prune tartlet with Chantilly
cream
Fish
menu
Isle of Wight smoked salmon and chive
mousse cornet garnished with mixed leaves and fresh blinis
Poached Pollock with orange sauce
served with crushed new potatoes and fine green beans
Prune tartlet with Chantilly
cream
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside
chutney
WEDNESDAY
Dinner
menu
Truffle and chicken ballantine with
tomato and red onion chutney Served with melba toast
Tenderloin of pork with sage
sauce, dauphinoise potatoes and mange tout
Pear and almond tartlet with
crème Anglaise
Vegetarian menu
Goat cheese salad with French
dressing and walnuts
Roasted pepper and asparagus with
fresh tagliatelli and pesto dressing
Pear and almond tartlet with crème
Anglaise
Fish
menu
Truffle and chicken ballantine with
tomato and red onion chutney Served with melba toast
Roasted cod with pesto crust served
with grilled asparagus and roasted baby potatoes
Pear and almond tartlet with
crème Anglaise
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside
chutney
THURSDAY
Dinner
menu
Wild mushroom and spring onion
pancake on a bed of fresh rocket salad
Crispy duck breast with plum sauce,
wedge potatoes & seasonal vegetables
Raspberry cheesecake with summer
fruit coulis
Vegetarian
menu
Wild mushroom and spring onion
pancake on a bed of fresh rocket salad
Savoy cabbage parcel with
vegetables served with wedge potatoes and tarragon sauce
Raspberry cheesecake with summer
fruit coulis
Fish
menu
Wild mushroom and spring onion
pancake on a bed of fresh rocket salad
Seafood risotto with fresh mussels
and Ventnor crab
Raspberry cheesecake with summer
fruit coulis
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside
chutney
FRIDAY
Dinner
menu
Smoked haddock fishcakes on baby
leaves with garlic mayonnaise
Lamb shank with Madeira sauce
courgette with tuxelle mushroom, mange tout and fondant
potatoes
Chocolate and orange mousse with
crystallized orange zest and tuile biscuits
Vegetarian
menu
Flat mushroom and stilton mousse on a
bed of mixed leaves
Stuffed courgette provencale with
pepper sauce and fondant potatoes
Chocolate and orange mousse with
crystallized orange zest and tuile biscuits
Fish
menu
Smoked haddock fishcakes on
baby leaves with garlic mayonnaise
Pan fried fillet of sea bass on
a bed of linguini and pak choi
Chocolate and orange mousse with
crystallized orange zest and tuile biscuits
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside
chutney
SATURDAY
Dinner
menu
Goat cheese parcel with a julienne of
beetroot
Filet of beef with brandy and green
peppercorn sauce, baby roast potatoes and seasonal vegetables
Lemon crème brulee
Vegetarian menu
Goat cheese parcel with a julienne of
beetroot
Shittake mushroom pak choi
creamy rissotto
Lemon crème brulee
Fish
menu
Goat cheese parcel with a
julienne of beetroot
Duo of sole and salmon with
prawn sauce served with fresh seasonal vegetables and new
potatoes
Lemon crème brulee
***
Selection of Isle of Wight and
continental cheese with Island rye wafers, grapes and Hillside