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Chandlers Hotel Restaurant Menus

menu's
The menu’s are constantly changing at Chandlers, as the restaurant is full must weekends with regulars that require variety.

The Supper Menu changes daily and is available to those guests staying on an all inclusive basis or for guests simply wanting a lighter option.


Supper Menu

Traditional Cullen Skink
Grilled cheddar oatcake and crispy bacon

Fan of Ripe Avocado Vinaigrette
with a tangy lemon and lime salsa

French Onion Soup
thick, tasty traditional soup with garlic & parmesan crisps

Rosette of Melon
tangerine segments with mint yoghurt dressing

* * * * *

Seared Chicken Escallop
coated with a mild white wine & stilton sauce

Pork Stroganoff
Strips of pork fillet with mushrooms & onions in a mild mustard & cream sauce

Poached Fresh Salmon
on a bed of potatoes, leeks and scallions with a lemon and butter sauce

Wild Mushroom, Green Pea and Asparagus Risotto
sun dried tomatoes and lemon confit


 


Al Carte Menu

Peat Smoked Haddock leek and potato Chowder
With roasted cheddar and crisp bacon oatcake

Cream of Chicken & Celery Soup
Wonderfully thick soup,
served with chives and stilton pastry straws

Terrine of Duck Pate
Flavoured with a delicate hint of orange,
served with warm Melba toast

Prawn and asparagus risotto
Fresh Prawns and asparagus lightly sautéed
in warm garlic butter complement
this delicate lemony taste of this traditional dish

Pan-fried garlic mushrooms en croûte
With mixed leaves

Chandlers seafood platter
Smoked Salmon, Smoked Trout, Prawns
with a herby cucumber salad
coated in a tangy mare rose dressing

Fan of ripe avocado
With harbour prawns with tangy tequila lime Salsa

Honeydew Prosciutto Melon
Draped with prosciutto and parmesan shaving
with extra virgin olive oil and aged balsamic syrup

* * * * *

Seared Chicken Escallop
Coated with a mild white wine, stilton, celery and apple sauce

Pan seared breast of duck on a potato rosti
With soy and ginger jus

Duet of Lamb
Accompanied by a succulent poached pear and rosemary glaze

Chicken Veronique
Fresh chicken breast sautéed with roasted garlic,
then braised with sparkling white wine and grapes,
finally finished with lemon zest and fresh cream

Lemon Sole Roulade
Filled with breast of crab pate and poached in a
light white wine, lemon and cream sauce

Seared Scottish Salmon
With a mint pea puree and a white wine prawn cream

Trio of Lamb
Bute lamb cutlets grilled and served with a fresh
cherry rosemary and red wine glaze

Pork Medallions
Fillet of pork tenderloin slowly roasted along with
Shallot onions and apple served with a
mustard and cream sauce

Roast Collop of Pork Tenderloin
Over crusty apple, marjoram and
chervil stuffing with an apricot jus

Sirloin steak au poivre
Grilled to your liking with a creamy pepper Sauce

Pan Fried Sirloin Steak
Stuffed Portobello Mushrooms with herb and garlic butter
Slow roasted tomatoes, onion rings

Tournedos Rossini
Best Bute Fillet steak cut from the middle of the fillet
lightly seasoned sautéed to your taste then served on
garlic croutons with pate and a rich Madera sauce

* * * * *

Homemade Apple Pie
freshly baked Apple Pie served with a choice of hot creamy custard
or delicious dairy cream

Honey Whipped Meringue
fresh fruits gathered and served with homemade
meringue duchess and delicious dairy cream

Chandlers Chocolate Crêpes
with tropical fruits, raspberry jus and dusted ice-cream

Traditional Rice Pudding
with stewed apple, prunes and lemon zest

Cheese Platter
grand selection of cheeses accompanied by traditional oatcakes

Chocolate Profiteroles
drizzled in hot chocolate & served with lashings
of delicious dairy cream


 

 

 
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