Menus en Gaudeo aux Chefs Lane et Smith - 17 November a 9 December 2007
Gaudeo
John and Prue Quayle / John Quayle
Sun 16 Dec 2007 11:55
Fruit juices; Muesli (whole grain) & additions: raisins, bananas; apple.
Toast and marmalade. Tea: Assam or Earl grey. Coffee - Alta Rica for JS
Mid Morning
Molido Brazilian Coffee; Wholemeal chocolate biscuits
Lunches
Selections of:
Fresh baked wholemeal bread - alternating daily between soda(with raisins
and honey) and granary; cold meats (smoked loin of pork , salamis, Serrano
Iberico); tuna (atun blanc)/ anchovie/bonito/sardine/ navajas/squid/potato
&onion/ egg/avocado/rice "nicoise"salads; smoked salmon; cheese (various);
fresh daily hummus; melon; selection of fresh fruit.
Afternoon Tea
Selection of Earl Grey: Taylors of Harrogate or Twinings; Earl
Grey/Darjeeling mix; "Builders" only for JS. Sue Smith fruit cake (available
until nocturnal cake thief active), Toffee cake.
Dinner
Samples:
Hors d`oeuvres: Various including fresh Hummus; Olives in oil/garlic or
various spices a la Lane; Pate (various including wild boar, duck, venison &
chicken liver) served on served on toast; Canary potatoes and mojo sauce;
smoked salmon and lemon; tapas - Babaganesh (fresh aubergine pate); Tuna
mayonnaise; Red pepper & gambas & cod.
Main Courses
Spaghetti Bolognese; Chicken burgers with haricot beans,small Canary
potatoes (boiled in sea water)and mojo sauce; Meat ball Goulash with rice or
Canary potatoes; Grilled fillet steak served on a bed of toast and wild
boar pate with C. potatoes/mojo sauce, courgettes&mushrooms; Veal burgers
with fried C. potatoes & salsa sauce; Pasta with smoked
salmon,courgettes&onion; Mousaka (corn beef - skipper didn`t spot this!); Stir-fry; Cheese on toast and Heinz baked beans; Ravioli with bacon&courgettes;
Green
Thai beef&pork curry with Nan bread, rice & mango pickle; Ricotta
Tortellini; Sausage casserole, sauté potato, onions & spiced baked beans;
Hungarian goulash and rice; Chicken masala curry, Dahl, nan & rice; Meat
ball stew; Fuseli con porcine speck.
Wine
Ample sufficiency, quality and variety as recommended by sommelier JL