A la carte

Fruits &Juices

Fresh Orange or Grapefruit Juice …..Large…..

 

Pineapple Tomato or Prune Juice …… Large…..

Chilled Melon…..Stewed Prunes…..half Grapefruit…..

 

Stewed figs….Fresh fruit in Season…

BREAKFAST FAVOURITES

Porrige or4 Cereal…..

Eggs, any style One….Two….

Ham, Bacon, Chipolata Sausages or grilled Tomato….

Ouellette, Plain....with Ham or Cheese….

Grilled Gammon Ham….Breakfast Sirloin Steak….

A Pair of Kippers….Smoked Haddock with a Poached Egg…

Pancakes with maple Syrup

FROM OUR BAKERY

Croissants or breakfast Rolls….brioche…

Assorted Danish Pasteris….Toast….

BEVERAGES

Tea, Coffee, Sanka,

 

Points to consider when compiling a breakfast menu:

• It is usual to offer three of the courses previously mentioned:

• fruit, yogurt, or cereals;

• fish, eggs or meat;

• preserves, bread, coffee or tea.

 

• As large a menu as possible, should be offered, depending on the size of the establishment, bearing in mind that it is better to offer a smaller number of well-prepared dishes than a large number of hurriedly prepared ones.

• A choice of plain foods such as boiled eggs or poached haddock should be available for the person who may not require a fried breakfast.

Breakfast menus may be table d'hote or a la carte; a Continental breakfast does not include any cooked dish. A typical Continental breakfast would offer: rolls and butter, croissants, toast, preserves, tea or coffee.

Luncheon menus

Customer requirements for lunch vary considerably according to the type of establishment and the preferences of the customer so that menus must be carefully compiled if they are to be successful.