Carpaccio of Beef

Reggiano Parmesan, braised Shallots and Truffle Oil.

£6.75

Pan Roasted Wild Mushrooms

on toasted Brioche and aromatic Dressing

£6.50

Smooth Parfait of Chicken Livers

Balsamic Apple and Grape Chutney

£6.00

Platter of Cured Gravadlax

Capers, Lemon and Brown Bread

£7.00

Seared Totenay Bay Scallops

Saffron and Mint Aioli, Mango and wild Rocket Salad

£10.00

Tempura Tiger Prawns

Yellow Chilli and Coriander Dipping Sauce

£6.50

Warm Spiced Beef Salad
Roasted Pinenuts and Ciabatta Croutes

£6.50

Petit Jerbourg Bouillabaisse

Basil Essence

£5.50

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Piece of Scotch Beef Fillet

Dauphinois Cake, Foie Gras and Green
Peppercorn Terrine, Forest Floor Mushrooms,
baby Vegetables and Potato Tuille

£ 17.00

Seared Schôle Bank Turbot

Lime Spinach, Langoustine Ravioli and Sauce Vierge

£15.00

Roast Guernsey Sea Bass

Crab and Chive Gewurtztraminer Velouté,
Herb Polenta and Confit Salsify

£17.00

Herb-infused Cannon of English Lamb

Provençale Savoy Leaves, Burgundy
and roasted Marjoram scented Jus

£13.00

Honey-Roasted Barbary Duck Breast

Szechuan Peppercorns, Rattie Potatoes,
Date and Orange scented Jus

£13.00

Blanquette of Local Fish Fillets

Avocado dressed Jersey Royals

£12.00

Scallop and Monkfish Galette

With Lyonnaise Potatoes, Salsa Verde

£17.00

Griddled Maize-Fed Chicken

On Aubergine Risotto and Rosemary
infused Pomace Oil, Garlic Essence

£13.00