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Starters - Served Warm
Pan fried scallop salad with rocket & friseé mesclun, crisp lardons & potato
Leek & Suffolk gold flan with wild rocket & pear crisps (v)
Lobster ravioli with sage butter
Seared balsamic & rioja infused pigeon breast, walnut & apricot salad
Twice baked Roquefort soufflé,
maccerated grapes, red onion marmalade & parmesan crisps (v)
Bean jar sausage, seasonal leaves & homemade piccalilli
Mille feuille rabbit normandé, sautéed girolles & tarragon cream
Seared sesame roasted duck
with a beansprout & rocket salad served with a mango salsa
Starters - Served Cold
Carpaccio of beef with rocket, parmesan & olive oil
Guernsey crab, king prawns, pink grapefruit, avocado, spiced guacamole & toasted granary croutes
Terrine of five spiced duck confit, Beaume de Venise jelly, orange dressing & toasted brioche
Potted salmon & smoked salmon rilette with mesclun & toasted bread
Main Courses
Pan fried sea bass, jambalaya rice, mussel “soup”
Filleted roast wing of skate, smoked paprika, aioli & homemade oven chips
Seafood pot au feu, saffron & dill broth, new potatoes & petit vegetables
Warmed tuna loin nicoise salad with truffle & poached egg
Steamed turbot with lobster on a sorrel & spinach bed
with a bisque & cognac dressing, duchesse potatoes
Roasted fillet of cod served with garlic & herb mash
Tomato, Buffalo mozzarella & Basil Caprese salad
with lemon oil & rocket and topped with handpicked Guernsey crab
(can be served also as a starter)
Seared scallops wrapped in pancetta with king prawn,
rocket & mixed leaf salad, new potatoes & lemon hollandaise
Breast of corn fed chicken
stuffed with spinach & leek, dauphinoise potatoes & port glazed jus
Cutlet of pork normandé, horseradish mash, pruned leeks & Guernsey cider cream
Venison loin, salad of beetroot & spinach, balsamic raspberry dressing
Cushion of lemon scented chicken with spicy chorizo risotto
Confit of duck leg with mashed potatoes & pancetta crisps
Beef Wellington with buttered spinach & saffron new potatoes
Twice baked blue cheese soufflé with rocket & poached pears
Roasted Mediterranean vegetable & goat’s cheese tartlet
with pesto dressing & pine nut crumble
Porcini risotto with parmesan wafers & rocket, charred green beans & truffle oil
Sauté field mushroom & asparagus layered crepe
with basil & garlic cream & roasted tomato caponata
Moroccan vegetable tagine with fresh herb cous cous tian & harissa dressing
Thai bang bang vegetable salad, mooli & sesame noodles
Baked ricotta cheesecake
with spinach, roasted peppers & toasted pine nuts
Puddings
Apple tart tatin with vanilla ice cream
Rich dark chocolate fondant with honeycomb & ginger ice-cream
Mulled berry cappuccino served with sable biscuits
Passion fruit tartlet & chantilly cream
Red wine & star anise poached pear tatin with Guernsey double cream
Ginger, vanilla & coconut panacotta with honeycomb crunch
Fresh pineapple, sweet basil pesto, & raspberry tuille
Cheese Course
"Cheeseboard”
English, Continental & Local cheeses served with Guernsey butter, dried fruit, grapes, celery & chutney
“A Guernsey Cheeseboard”
The Guernsey Dairy’s Extra mature Guernsey cheese, Smoked Guernsey cheese
& Fenella Madison’s Fort Grey cheese served with dried fruit, celery, crisp biscuits, Guernsey butter
& chutney
(These cheeseboards can be both served on individual plates if preferred)
“Baked Box Cheese”
Warmed camembert, served with dipping bread, celery, & dried fruits
These are sample fine dining menus. Our full Selector Menu can be emailed on request. Contact us here
 Download these sample fine dining menus in PDF format here
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