Breakfast
Your Well Cottage mornings could include a array the following:
Buffet style, Fresh Fruit platter, Cheese and Meats platter, Cereals, Yoghurts, Toasts and Pastries, Morning Cakes, Jams, Coffee and Teas.
Plated
Frittata
with Sautéed Garlic Mushrooms and Crispy Bacon
Berry Burst Croissants
drizzled in honey and crunchy walnuts
Sweet Cinnamon French Toast
with Tropical Fruit medley
Eggs Florentine
with Pan Fried Basil Cherry Tomatoes
Stacked American Blueberry Pancakes,
drizzled in hot Maple Syrup
Eggs Benedict
with fresh Avocado and sliced Beef Tomato.
Honey drenched Oatmeal and Raisin Breakfast Muffins
with Thick Vanilla Yoghurt.
Eggs Benedict
A lightly toasted English muffin topped with English bacon and a poached egg, finished with a creamy hollandaise sauce.
Porridge
Creamy hot porridge, served with a selection of fresh British berries
Traditional Full English Breakfast
British back Bacon, locally made sausages, sautéed mushrooms, baked beans and eggs of your choice. Served with toast.
English Pancakes
Served with fresh fruit and a drizzle of lemon juice
Eggs Royale
Scottish smoked salmon on a toasted English muffin topped with a poached egg and hollandaise sauce.
Eggs and Soldiers
Fresh boiled hens eggs served with toasted bread soldiers
Gourmet Bacon and Eggs Butty
A sandwich made from Freshly baked bloomer bread with Locally sourced thick British back bacon and fresh hens eggs.
Luncheons
Traditional English Menu Samples at Well Cottage
Minted pea soup
Served with freshly baked bread
Fish and Chips
Locally caught Beer battered Fish and home made chips with mushy peas (we also recommend having this particular meal at the sea side, traditionally eaten out of a paper with lashings of salt and vinegar!)
Ploughman’s Lunch
Cold meats and local cheeses with pickles and homemade chutneys served with crusty bread.
Coronation Chicken Salad
Chicken in a creamy curry dressing served with salad leaves and topped with lightly toasted almonds.
Potted Shrimp Salad
Chunky, buttery shrimp served with a crunchy salad and homemade bread
Salcombe Crab Salad
Fresh Salcombe crab served with a salad lightly sautéed asparagus and rocket
Tomato and Basil cheese Tart
Light buttery puff pastry with Roasted English tomatoes, local cheeses and basil. Served with a side salad.
Fusion Menu samples at Well Cottage
Saffron and Pear Risotto
Topped with toasted Pine Nuts and Sautéed Wild Mushrooms
Thai Fishcakes
Drizzled with Spicy Peanut Sauce on a bed of Asian Slaw
Pistachio crusted Pork Tenderloin
Served with Honey Glazed Butternut Squash and Apple cubes.
Marinated Pineapple and Chicken Skewers
With Sweet Mango and Avocado Rice Salad
Barbeque Seared Tuna Nicoise Salad
With gigantic crispy Croutons and pan-fried Balsamic Mushrooms
Greek ‘Spanakopita’
Feta and Spinach Filo Pie accompanied by, herbed Chickpea Salad
Grilled Lobster Tail Dressed in Melted Lime and Garlic Butter
Accompanied by ‘Zesty’ Cous Cous Salad
Sushi Platter
Excursion Day Lunches
In your wicker picnic basket you may find a selection of:
Smoked salmon, cream cheese and cucumber sandwiches, steak baguettes, BLT, Devonshire scones with jam and clotted cream, buttery Cornish pasties, local Cheddar cheese and biscuits, Organic seasonal fruit skewers, Victoria sponge, Angel cake
Wine, freshly squeezed orange juice and water.
A Three Course Evening Meal
Traditional English Menu Samples
Starters
Prawn Cocktail
Juicy prawns served with baby gem lettuce, Mary Rose dressing and freshly squeezed lemon.
Main Courses
A proper British Sunday Roast
Roast beef served with roasted potatoes, vegetables and a Yorkshire pudding. Served with lashings of thick beef gravy.
Scampi and Chips
Scampi lightly coated in breadcrumbs and deep fried. Served with homemade chunky chips and tartare sauce
Beef Wellington
Fillet steak wrapped in light puff pastry with Palma ham and mushrooms. Served with spinach and a peppercorn sauce.
Steak and Ale Pie
Tender pieces of steak cooked in English ale wrapped in a flaky, buttery crust. Served with creamy mashed potatoes.
Bangers and Mash
Locally sourced pork sausages served with a rich Onion Gravy and fresh garden peas.
Salmon Encroute
Succulent Scottish salmon encased in a crisp puff pastry served with fresh green beans and salted Jersey Royal new potatoes.
Toad in the hole
Sausages cooked in Yorkshire pudding batter served with a delicious onion gravy and steamed tender stem broccoli.
Desserts
Spotted Dick
Tender steamed pudding dotted with succulent black currents and finished with a creamy vanilla custard.
Sticky Toffee Pudding
Super moist date cake smothered in a buttery, sweet, toffee sauce finished with New Forest vanilla icecream.
Classic Trifle
Lady fingers soaked in sherry with jelly with a think layer of creamy custard topped with a deep layer of freshly whipped local double cream.
English Lemon Posset
A zesty lemon dessert served with traditional Scottish shortbread and fresh raspberries.
Bread and Butter Pudding
Layered slices of buttered bread scattered with raisins and baked in a rich egg custard with freshly ground nutmeg and vanilla.
Eaton Mess
Strawberries combined with freshly whipped cream and crunchy, gooey meringue
Bake well Tart
A short crust pastry shell beneath layers of jam and frangipane. Topped with icing and flaked almonds.
Treacle Tart
Crumbly pastry with a rich treacle filling served with Clotted cream
Fusion Menu samples at Well Cottage
Starters
Caramelized Onion and Brie Filo Tart
Creamy Cauliflower and Nutmeg Soup
Swirled with Carrot and Orange puree
Beef Carpaccio
Complimented with Lemon infused Olive Oil, sprinkled with toasted Pine Nuts, slivers of Parmesan and topped with Fresh Arugula.
Mussels Steamed
In White Wine, Garlic and Cilantro
Parmesan and Truffle Soufflé
With Pear and Pomegranate Salad
Seared Scallops
On a Pea and Mint Puree, sprinkled with crispy Prosciutto
Salmon Tartar
With Avocado and Beetroot layers, drizzled with Parley Oil
Fusion Entrées
Parmesan and Lemon crusted Salmon Fillet
With a Creamy Dill Sauce and sautéed seasonal vegetables
Shrimp stuffed Pasta Shells
Cooked in a Thyme, Red Pepper and Tomato Sauce, topped with Ricotta Cheese and served with baked Cherry Tomatoes and a Parmesan Crisp
Coconut and Mango Grilled Chicken Breast
With Rosemary Squash and Minted Cous Cous
Sweet and Spicy marinated Mahi Mahi steaks
Served on a Curried Parsnip Mash with Coconut Rice Balls and steamed Broccoli
Sous Vide Filet Mignon
With creamed Mushroom Sauce, Potato Gratin and steamed Asparagus
Laura’s ‘secret recipe’ Vegetable Lasagna
With Greek Salad and home made Garlic Bread
Desserts
Home Made Key Lime Pie
With Freshly Whipped Cream
Chocolate Fondant
With wild berry compote and drizzled with Fresh cream
Freshly Baked Lemon Cheese Cake
With Strawberry Couli and Whipped Cream
Sweet Banana Tart
With Homemade Banana Ice Cream
Chocolate Crème Brule
With Fresh Berries
Poached Pears
In Sweet Red Wine Syrup with Mascarpone Cheese
Coffee and Liquors offered after every Lunch and Dinner
