ROASTED BEETROOT & GUERNSEY GOAT CHEESE SALAD (V)
Walnut, Sark Honey and Dijon Mustard dressing
SARK ASPARAGUS & CRISPY FRIED HAZELNUT-COATED DUCK EGG (V)
Spring onion beurre blanc
LOCAL CRAB, AVOCADO AND WILD ROCKET PLATTER
Thousand Island dressing
(This dish may contain shell)
SLOW COOKED OX CHEEKS
Horseradish mashed potatoes
PARMESAN AND SAGE COATED PORK ESCALOPE
Spiced tomato relish, hand cut chips
SEARED LOCAL SCALLOPS, PRAWNS & CLAMS
Squid ink pasta, saffron cream
KALE & WILD GARLIC PESTO PASTA (V)
Sun-blushed tomatoes, caramelised onions
CAULIFLOWER ‘MORNAY’ – CREAMED LEEKS
RHUBARB & APPLE FLAPJACK CRUMBLE
Guernsey double cream
LEMON TART
Flavoured with Blue Bottle Gin and vanilla ice cream
LE HECHET FARM ICE CREAM
GUERNSEY ARTISAN CHEESE
