SMOKED SALMON AND CRAB MOUSSE
HOMEMADE LEEK & POTATO SOUP
SAUTÉED MUSHROOMS IN GARLIC CREAM SAUCE, TOASTED BRIOCHE
BRAISED BEEF IN LOCAL ALE
Horseradish mash and a green vegetable medley
PAN FRIED SEA BASS
Cooked with fresh ginger and spring onions
Served with new potatoes and green vegetables
VEGETABLE THAI RED CURRY
With fragrant rice and grilled flatbread
STICKY TOFFEE PUDDING & GUERNSEY ICE CREAM
ETON MESS
SELECTION OF CHEESE & BISCUITS
