Terrine of Chicken Liver Parfait with a Spiced Apple Chutney, Toasted Brioche & Balsamic Syrup

Truffle Scented Celeriac Veloute with a swirl of Dill Crème Fraiche

Picked Fresh Crab Meat with Guacamole and Local Salad and brown Bread

Seared Scallops with a rich Lentil Jus, Crispy Parma Ham and Watercress
(£2 Supplement)
Simple Plate of Thin Parma Ham and Chunky Fig Chutney
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Jersey Boat House Traditional French Style Fish Soup with Rouille and Fresh Crab

Whole Roast Crotin of Goats Cheese on Toasted Brioche with Confit Pepper, Chilli & Jersey Lavender Dressing

Wild Mushroom & Asparagus Risotto Finished with Parmesan & Rocket

Main Courses

Pan Roasted Sea Bass with Dauphinoise Potatoes, vine cooked Tomatoes, Chorizo Sausage and Tomato & Basil Beune Blanc
(£3 Supplement)

Butternut Squash, Ricotta & Spinach with a Crisp Rocket & Frisee Salad

Pan-fried Plaice Fillets with Crushed New Potatoes, Wild Mushroom, Tarragon Cream Sauce

Garlic Roast Chicken Breast with Thyme Scented Jus & Horseradish Mash

Char Grilled 21 Aged 10oz Ribeye Steak with slow Roast Tomato, Field Mushroom, Little Local Salad
Homemade Chips and Pepper Sauce
( £3.00 Supplement )

Braised Beef Stew with Button Mushrooms, Baby Onions and Roast Potatoes

Baked Moroccan Style Aubergine with Rich Tomato Sauce & Ricotta with Couscous

Crispy Pan Fried Salmon with an Aubergine and Goats Cheese “Tian” with Sun Dried Tomatoes and Confit Artichokes

Desserts

These will be a selection of the desserts of the day and available on request

Basic 3 Course Menu £24.95
Parties of 25 to 50 3,3,3 Selection
Parties of 50+ 2,2,2 Selection

Please note a 10% Service charge will be added to all tables of 8 people or above