guest house and b&b, lynton, north devon

34 lee road, lynton EX35 6BS tel: 01598 753328

Breakfast is served between 8 a.m. and 9 a.m.

Below is a copy of our current breakfast menu:

BREAKFAST

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 branded cereals, home-made muesli and oven-baked granola

Fresh Fruit, Prunes, Grapefruit Segments, local yoghurt

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

Full Cooked English Breakfast
2 rashers of bacon, sausage, fresh tomato, baked beans, mushrooms, fried egg

Full Cooked Vegetarian Breakfast
As above, but with veggie sausages and hash browns

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

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

Bacon Muffin
As above, but with bacon on the side

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

Sweet Waffles
Warm toasted waffles served with fresh fruit, creme fraiche and maple syrup

The Continental
Butter Croissant, Brioche and Chocolate croissant, all fresh from the oven

Followed by:

Wholemeal and white toast served with home-made preserves

Below is our current Evening Meal Menu. Vegetarian alternatives are marked with a (v). Vegan menu on request.

£19 per person (three courses), £16 per person (two courses).

If you would like a meal on the night of your arrival, please telephone or email us with your choices at least 24 hours ahead of your arrival.

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 redcurrant jelly 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.

Chicken Dijonnaise
Supreme of chicken cooked in a creamy Dijon mustard sauce.

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

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

Braised Lamb
Casserole of diced lamb with leek, baby onions and mushrooms.