Catered chalet sample vegetarian menus
At Chilled Mountain we also have a delicious vegetarian menu:
Sunday
Entrée:
Terrine of Smoked Salmon and Scallops served on a bed of Belgium Endive and Watercress.
Main:
Spiced Sweet Potato Gateau with Tangerine and Bourbon Sauce topped with Toasted Almonds
Dessert:
Black Russian Brownies drowned in Crème anglaise and topped with Fruits of the Forest.
Monday
Entrée:
Oven Roasted Figs stuffed with mozzarella served with a berry infused balsamic treacle on a bed of bruised Rocket
Main:
A tian of courgette and carrots with a pine nut and roasted Ratatouille filling served with a white wine and garlic tomato jus.
Roasted Rosemary and Thyme New Potatoes
Rocket, Parmesan and Olive Salad with Basil Dressing
Dessert:
Frutti di Bosco with Port wine Sorbet
Tuesday
Entrée:
Home made vegetarian Pate de Maison served with a Cherry Tomato Chutney and Warm Toast on a bed of leafs.
Main:
Sundried Tomato and Olive Risotto topped with Pan Fried Oyster Mushrooms surrounded by a creamed leek sauce.
Potato Salad with Fresh Herbs Roasted Aubergine and Courgette Salad.
Dessert:
Baked peach and pear frangipane steeped in a brandy syrup and served with a Toffee Sauce
Wednesday - Staff Day off
Breakfast
Continental, French croissants & pain au chocolat
Help yourselves to cereal, yoghurt, fruit and toast available
Thursday
Entrée:
Smoked Salmon Parcels bound with chives and filled with Cream Cheese and Country Grapes on a bed of mixed leafs and drizzled with a Citrus Vinaigrette.
Main:
Spinach and Wild Mushroom Raviolis served with a brandy thyme and mushroom cream sauce
Basil and Tomato baked Garris Potatoes, tied bunches of green beans sautéed in garlic butter.
Dessert:
Coconut and Malibu Cream Brule with caramel springs and peach syrup
Friday
Entrée:
Thai Broth made from Prawns, Coconut Milk, Green chillies and Ginger served with wonton wrappers
Main:
Home made Tagliatelli Con Funghi, red onion and a creamy chive and garlic Sauce.
Roasted Butternut and Sweet Potato blocks tossed with pumpkin seeds, ricotta and extra virgin olive oil. Served with mache, spring onion, sesame seed and pickled ginger salad.
Dessert:
White and Dark Chocolate Fondants with a caramel and Grand Marnier sauce.
Saturday
Entrée:
Baked goats' cheese topped with a sundried tomato and olive tapenade served en croute with a side of green tomato chutney
Main:
Couscous Tabbouleh with sautéed melee of vegetables and a spicy roast aubergine sauce.
Fondant potatoes, carrots and Peppers roasted with Honey and poppy seeds.
Dessert:
Tuille Basket filled with a scoop of strawberry bavoir and topped with a berry compote
Guests with dietary requirements are happily catered for. Just let us know at the time of booking about anybody in your group with special dietary needs.
Catered chalet holidays also include afternoon tea for children where required. Details of sample menus and timings can be provided on request.
We are now taking bookings for next ski season. Contact us with your French ski holiday requirements for more detailed costs of accommodation, flight options, transfers and ski passes.
