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 Potatoe Gateau with Tangerine and Bourbon Sauce topped with Toasted Almonds
Dessert:
Black Russian Brownies drowned in Creme Anglaise and topped with Fruits of the Forest.
Monday
Entrée:
Oven Roasted Figs stuffed with Mozarella served with a berry infused balsamic treacle on a bed of bruised Rocket
Main:
A tian of courgette and carrots with a pinenut and roasted Ratatouille filling served with a white wine and garlic tomatoe jus.
Roasted Rosemary and Thyme New Potatoes
Rocket, Parmesan and Olive Salad with Basil Dressing
Dessert:
Fruit Da bosca with a cornell of Port wine Sorbet
Tuesday
Entrée:
Home Made vegitarian Pate du Maison served with a Cherry Tomatoe Chutney and Warm Toast on a bed of leafs.
Main:
Sundried Tomatoe and Olive Rissotto topped with Pan Fried Oyster Mushrooms surrounded by a creamed leek sauce.
Potatoe Salad with Fresh Herbs Roasted Aubergine and Courgette Salad.
Dessert:
Baked Peach and Pear frangipan steaped in a brandy syrup and served with a Toffee Sauce
Wednesday - Staff Day off
Breakfast
Continental, French croissants & pain au chocolate
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 Tomatoe baked Garris Potatoes Tied Bunches of Green Beans sauted in Garlic Butter.
Dessert:
Coconut and Malibu Cream Brule with caramel springs and a peach syrup
Friday
Entrée:
Thai Broth made from Prawns, Coconut Milk, Green chillies and Ginger served with wonton wrappers
Main:
Tagliatelli Con Funghi with home made Tagliatelli, red onion and a creamy chive and garlic Sauce.
Roasted Butternut and Sweet Potatoe blocks tossed with pumpkin seeds, ricotta and extra virgin olive oil. Mache, Spring Onion, Sesame Seed and Pickled Ginger Salad.
Dessert:
White and Dark Chocolate Fondants with a caramel and grandmarnier sauce.
Saturday
Entrée:
Baked Goats Cheese topped with a sundried tomato and olive tapernard served en croute with a side of green tomatoe chutney
Main:
Cous-Cous Tabbouleh with sauted melee of vegetables and a spicy roast aubegine sauce.
Fondant Potatoes Carrotts and Peppers roasted with Honey and poppy seeds.
Dessert:
Tuille Basket filled with a scoop of strawberry bavouir 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.
