We use only local free-range eggs at Southcliffe.
We use semi-skimmed milk, but skimmed, and soya milk are always available. Soya margarine is also available.

We have breakfast tea, earl grey, peppermint, camomile, green and fruit teas or freshly brewed filter coffee.

We invite you to help yourself to the following from the buffet table:

Fruit Juice - Orange, Apple, Grapefruit

A choice of cereals including Cornflakes, Fruit & Fibre, Weetabix, Muesli and home-made crunchy granola

Fresh Fruit Salad, Prunes, Grapefruit Segments

A selection of Fruit Yoghurts (or soya yoghurts)

You may then wish to choose from the breakfast choices opposite:

Full Cooked Vegetarian Breakfast
As above, but with veggie sausages and 'bacon'

Freshly Baked Croissants
Served with a selection of preserves

The Southcliffe Sundae
A popular and delicious alternative to a cooked breakfast!

Greek Yoghurt and Croissants
Thick greek yoghurt, served with honey and fresh fruit, warm croissants and a selection of home-made preserves

Scrambled Eggs on a Savoury Muffin
Lightly scrambed eggs served on a toasted muffin spread with our own herbed butter recipe

Boiled Eggs
Cooked how you like them, served with toast or fresh bread

Followed by:

Wholemeal and white toast served with home-made preserves

Home-made Soup of the Day
Served with a warm bread roll. (v)

Traditional Prawn Cocktail
A generous serving of prawns on a bed of salad, topped with Marie Rose sauce. Served with fresh brown bread and butter.

Stilton & Stout Pate
A first grade stilton and full fat cream cheese, blended with stout. Served with a generous salad garnish and warm toast. (v)

Greek Salad
Greek Feta cheese, black olives, cherry tomatoes, cucumber and red onion with Greek dressing on the side. Served with a warm bread roll. (v)

Country Pate
Chicken liver and sage pate, topped with a light fruit chutney. Served with a generous salad garnish and warm toast.

Breaded Camembert
Hot breaded camembert rounds set on crisp leaves, served with caramelised onion chutney and a warm bread roll. (v)

To continue . . .

Beef Bourguignon
Diced beef garnished with mushrooms and onions cooked in a rich red wine gravy

Lamb Shank
Part roasted shank of lamb braised in a mint gravy.

Moroccan Chicken
West Country chicken fillet slow cooked in a mild spicy sauce with apricots and chickpeas.

Poached Salmon
Salmon fillet poached in a light creamy sauce with chives.

Tuscan Pork Medallions
Medallions of pork tenderloin, cooked in a rich tomato sauce flavoured with sun dried tomatoes.

Stuffed Supreme of Chicken
A boneless chicken supreme stuffed with ham and mushrooms, cooked in a wild mushroom sauce.

All the above served with freshly prepared potatoes and steamed seasonal vegetables

Classic Nut Roast
A dark traditional nut roaast served with a rich tomato sauce. (v)

Stuffed Pepper
Fresh red pepper stuffed with savoury vegetable rice, baked in the oven with a cheese topping. (v)

Cashew & Parsnip Layer Bake
A light layered roast served with a mushroom and sherry sauce. (v)

All the above served with freshly prepared potatoes and steamed seasonal vegetables

Vegetable Curry
A medium-hot curry served with rice, popadam, onion bhajis and mango chutney (v)

To finish . . .

Fresh Fruit Meringue
An individual meringue, served with seasonal fresh fruit, cornish vanilla ice cream and a fruit coulis (v)

Creme Brulee
Classic brulee with a caramelised sugar crust (v)

Lemon Sponge Pudding
A light, delicately flavoured lemon sponge covered with a tangy lemon sauce. (v)

Ice Cream
A generous serving of Cornish vanilla ice cream garnished with fresh fruit. Served with Belgian chocolate sauce or fruit coulis. (v)

Sticky Toffee Pudding
With a rich toffee sauce, served with Cornish ice cream. (v)

Green Apple Sorbet
Natural fruit sorbet, laced with Somerset apple brandy (optional). (v)

Cheese & Biscuits
A selection of local cheeses. Served with crackers, caramalised onion chutney, celery, apple and grapes. (v)

Coffee and Mints
Filter Coffee, Cappuccino or Caffe Latte £1.60
Espresso £1.40
Served with after dinner mints.