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
Pan-fried goats cheese in a crispy breadcrumb coating on a bed of salad leaves with plum and apple chutney
Button mushrooms in a garlic and cream sauce served with garlic bread (v)
Chilled melon and strawberry nest set in a pool of peach coulis (v)
Finest prawns served on a bed of salad with Marie Rose sauce
Deep-fried onion bhaji with a mild curry sauce (v)
Minestrone soup served with a selection of fresh rolls (V)
Vegetable and lentil soup served with a selection of fresh rolls (v)
Main Courses
Braised beef steak with red wine and mushroom sauce
Breast of chicken with a savoury mushroom filling wrapped in smoked bacon and served with a creamy herb sauce
Poached supreme of salmon with a white wine and shrimp sauce
Curry of vegetables Madras with long grain rice (v)
Cauliflower with cheese sauce, garden peas and sweetcorn, new boiled and parmentier potatoes
As an 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
Dessert
White and dark chocolate terrine with fresh chocolate sauce and whipped cream
Toffee and walnut meringue nest with toffee ripple ice cream
Fresh cream sherry trifle
French style lemon torte with whipped cream
Mandarin orange segments in Grand Marnier served with whipped cream and vanilla ice
Vanilla, strawberry, chocolate, mint choc chip or toffee ripple ice cream
Mild cheddar and Danish blue cheese and biscuits
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