THE CLAREMONT HEAD CHEF
Ian Robson
I have been head chef at the Claremont Hotel for nearly 4 years now. I have worked for the company for 20 years before this. I still enjoy coming to work and the new challenges of the working day. We try to use as much fresh produce everyday as we can the style off food is good quality home style cooking. Read More »
Starters
Iced fruit juices (v)
Chilled melon and pineapple cocktail with kiwi grapes and lime (v)
Vegetable samosa served with green salad and mint and yogurt dip (v)
Smoked salmon and dill fish cake served with rocket leaves and tomato salsa
Feta cheese salad served with tomatoes, cucumber, pepper, olives and onions served with balsamic dressing and garlic croutons.
Green pea and ham soup selection of fresh rolls
Minestrone soup served with a selection of fresh rolls (v)
Main courses
Poached chicken breast served with a tarragon cream cheese and smoked bacon sauce
Roast beef served with Yorkshire pudding and rich gravy
Grilled fillet of cod with a potato and breadcrumb crust served with a creamy white wine and dill sauce
Roasted pepper filled with mushroom and parmesan risotto with ciabatta bread (v)
As alternative to your main course we are offering a freshly prepared salad of tuna, cheese, ham, beef or turkey which you can order with your food service assistant
Buttered broccoli and Sweetcorn and peppers
Potatoes roasted with garlic and new boiled potatoes
Sweets
Fresh cream sherry trifle
Banoffee pie with vanilla ice cream
Lemon and mascarpone parfait
Triple Belgian chocolate praline torte
Pear halves with vanilla ice and whipped cream and strawberry Melba sauce
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream
Stilton and White Cheddar cheese and biscuits
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