THE CLIFFS HEAD CHEF
Douglas Gillon
I am the “old man of the team” having spent 39 years man and boy with Choice Hotels. The menus we have at the Cliffs Hotel hopefully match the guests that come to Blackpool. My kitchen brigade try to create varied menus that suit all possible tastes. Read More »
Starters
Galia melon nest filled with kiwi mango and strawberry (v)
Finest prawns served on a bed of salad with Marie Rose sauce
Lentil and bacon broth served with a selection of fresh rolls
Cream of leek and wild mushroom soup served with a selection of fresh rolls (v)
Choice game terrine on rocket and orange salad with Cumberland sauce and garlic bread
Vegetable samosa with a creamy Korma sauce and saffron rice (v)
Deep-fried breaded goat’s cheese on salad leaves with a balsamic vinegar dressing
Orange, grapefruit or tomato fruit juice (v)
Intermediate
Rolled fillet of plaice married with a white wine, crab and watercress sauce
Passion fruit sorbet (v)
Main courses
Roast Fylde turkey served with chipolata sausage, cranberry relish and meat juice gravy
Roast sirloin of beef with Yorkshire pudding and meat juice sauce
Citrus and herb roasted salmon fillet with a white wine cream and grape sauce
Vegetable stroganoff with cream and tarragon served in a puff pastry case (v)
Cheese filled pasta shapes in a tomato basil and garlic sauce with Ciabatta slice (v)
Sesame baton carrots and buttered sprouts
Minted new boiled and roast potatoes
Sweets
Christmas pudding and brandy sauce
French apple tart on toffee sauce with fresh cream and vanilla ice cream
Half pears with fresh cream, vanilla ice cream and fresh chocolate sauce
Toffee ripple, mint choc chip, strawberry, chocolate or vanilla ice cream
Stilton and mild Lancashire cheese and biscuits
Freshly percolated coffee, mince pies and Ferrero Rocher chocolate
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