Menu
Lunch Menu Sample
Roasted Red Pepper & Tomato Soup With Basil & Ricotta Cheese
Seared Scallops on Sweet Fennel & Ginger, Shellfish Cream Sauce
Chilled Melon & Mint Soup (Surprise)
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Herb Crusted Best End of Lamb, Fondant Potato, Gateaux of Grilled Vegetables, Tapenade Jus
Grilled Red Gurnard, Sunblushed Tomato Risotto, Mussel & Saffron Broth
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Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice-cream
Baked Chocolate Tart With Honey, Mascarpone, Mango and Kiwi Dressing
Dinner Menu Sample
Appetizer:
Carpaccio of Beetroot, with Goats Cheese Bon Bon
Starters:
Slow cooked Chicken and Foie Gras Pressing, Spiced Plum Purée, Fine bean salad,
Pan roast Jersey scallops, wrapped in Pancetta, Truffle scented Cauliflower purée, Toasted hazelnuts
Main Courses:
Duo of duck, confit leg and honey roast breast,
Pomme Dauphine, Griottine jus.
Steamed fillet of sea bass,
Jersey lobster farce, dill pomme purée,
Salsa Verde
Desserts:
Warm Almond and plum tart, with Jersey Lavender,
Honey ice cream
Bitter Chocolate and Orange Fondant,
Vanilla bean ice cream
Function Menu Sample
Amuse Bouche:
Winter Pimms Shot, Citrus Foam
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Jerusalem Artichoke Soup with Roast Chestnuts and Crunchy Croutons
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Hot Nage of Salmon and Local Scallop
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Pan Roast Breast of Duck, Braised Red Cabbage,
Roast Potatoes, Cauliflower Cheese, Stuffing, Light duck juices
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Crispy Thin Jersey Pear Tart, Christmas Pudding Ice Cream
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Coffee and Warm Madeleine’s