SPRING VEGETABLE SOUP (V)
With Spinach & Ricotta Tortellini
GUERNSEY CRAB FRITTERS
Saffron Aioli
POTTED HAM HOCK
Local Cauliflower Piccalilli, Toasted Sourdough
GIRARD’S GOATS CHEESE PANNA COTTA (V, GF)
Beetroot Dressing, Rocket Salad
MEDLEY OF TODAY’S LOCAL CATCH (GF)
Grilled with Lemon Butter
Baby Leaf Spinach and New Potatoes
SLOW COOKED GUERNSEY BRISKET (GF)
Patois Ale & Shallot Sauce
Horseradish Mash, Fine Green Beans
PAN-FRIED PORK MEDALLIONS IN A CREAMY ROCQUETTES CIDER & MUSHROOM SAUCE
Tender Stem Broccoli, Sauté New Potatoes
BAKED LOCALLY GROWN BELL PEPPERS FILLED WITH NEW SEASON’S VEGETABLES (V, GF)
Glazed with Guernsey Cheddar, Sun Dried Tomato Dressing, Quinoa Pilaf
GUERNSEY GÂCHE BREAD & BUTTER PUDDING
Vanilla Sauce
BEAUVAL HONEY CHEESECAKE
Spring Fruits, Honeycomb Crumb
CRÈME BRULEE
Homemade Shortbread
GUERNSEY CHEESE BOARD
Guernsey Mature Cheddar, Smoked Mature Cheddar, Waterloo & Barkham Blue (made with Guernsey Dairy Produce) Fig Relish & Crackers
