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
Tropical fruit with a dash of Malibu served in a pineapple case (v)
Roulade of smoked salmon filled with seafood mousse on a bed of continental leaves drizzled with dill yoghurt dressing
Home-made game pâté served on a seasonal salad with red onion marmalade
Goat’s cheese and smoked bacon tartlet served with rocket salad and roasted red pepper coulis
Vegetable spring roll served with wild rice and sweet and sour sauce (v)
Orange, grapefruit or tomato juice (v)
Soups
Vegetable and barley soup flavoured with lamb stock and served with a selection of fresh rolls
Cream of wild mushroom soup with a hint of Dijon mustard and served with a selection of fresh rolls (v)
Intermediate
King prawn brochette on a bed of Jasmine rice served with a mild sweet chilli sauce
Champagne sorbet (v)
Main courses
Roast fillet of beef served with a whisky, mushroom and tarragon sauce
Poached chicken breast filled with spinach and Ricotta cheese served with Fusilli pasta and asparagus sauce
Pan fried baby halibut fillet served with a prawn, crab and dill sauce
Mascarpone and Mozzarella pasta bake with cherry tomatoes (v)
Farmhouse cheese and onion quiche (v)
Broccoli hollandaise and lemon glazed baton carrots
Potato nest with cheese and rosemary scented roast potatoes
Sweets
Woodland fruit cheesecake served with wild berry coulis
Festive fruit trifle with fresh strawberries and toasted almond flakes
White and dark chocolate terrine served with crème fraîche
Strawberries soaked in champagne with fresh cream
Toffee ripple, mint chop chip, strawberry, chocolate or vanilla ice cream
Stilton and Lancashire cheese and biscuits
Freshly percolated coffee and Ferrero Rocher chocolate
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