A La Carte
Hand carved smoked Salmon with rocket salad, horseradish cream dressing baby capers and cracked black pepper.
Crispy bacon and asparagus salad, topped with poached egg and hollandaise sauce.
Smoked mackerel pate with horseradish cream, toasted homemade soda bread.
Pan fried tiger prawns and baby calamari with chilli and garlic finished with a lemon and Guernsey butter sauce.
Baked potato wedges with melted cheese, smoked bacon and tomato salsa.
Fresh Guernsey crab topped with an avocado and lemon mayonnaise mousse on mixed leaves and basil oil.
Pan fried fish cakes with mint and lemon yogurt dressing and mixed leaves.
Rocket salad with chilli and ginger fried beef fillet strips topped with parmesan crisps.
Home smoked duck breast sat on a bed of citrus salad, redcurrant dressing.
Pan seared Guernsey scallops, wrapped in crispy smoked bacon,
finished with spiced lemon butter.
Grilled goats cheese served on a mixed dressed salad with caramelised red onions.
Seafood broth brimming with the best of today’s local catch,
served with our own fresh bread.
Fillet steak, served on horseradish spring onion mash with grilled tomato, mushrooms.
Roast duck breast served with champ, root puree, orange and green pepper corn sauce.
Baked cod fillet with a white wine and tiger tail prawn sauce, served with potatoes and spinach.
Chicken breast stuffed with soft cheese and chives, served on roasted new potatoes and vegetables,
coated in sweet pepper cream sauce.
Medallions of beef fillet,topped with melted cashel blue cheese, on a bed of champ potatoes, red wine sauce.
Roasted brill fillet with herb and lemon butter, on a bed of spinach, crushed new potatoes.
Sizzling platter of beef fillet, (two persons) served with onions, mushrooms,
grilled tomatoes, hand cut chips, bearnaise sauce.
Grilled lime and ginger seabass fillet with spinach, spring onion mash.
Slow cooked medallions of pork in a white wine wholegrain mustard sauce, apple mash, root puree.
Pan fried Guernsey scallops, slightly spiced, finnished with lemon butter, served with new potatoes.
Char grilled rack of lamb cutlets, with chorizo rosemary red wine jus on a minted fondant potato, root vegetable.
Vegetarian cottage pie, topped with piped potatoes, oven baked till golden brown.
Spicy vegetarian linguini carbonara, served with a dressed side salad, parmesan crisps.
Vegetable risotto with balsamic roasted mediteranean vegetables, with a light dressed salad.