PRESSED HAM HOCK TERRINE
Homemade chef’s aromatic spiced local cider apple chutney with toasted soda bread slice
SEARED FRESH GUERNSEY SCALLOPS
Petit pois puree, crispy black pudding and oven-dry smoked pancetta
GUERNSEY MUSHROOM & CASTEL FARM SCOTCH EGG (VE)
Fort Grey and celeriac custard
GUERNSEY BEEF MEDALLION
Guernsey oakwood smoked cheddar and potato terrine, honey thyme glazed carrot and beef glaze
HAZELNUT-CRUSTED FILLET OF BRILL
With duo of cauliflower, butter creamed curried sweetcorn velouté
BASIL SUNDRIED TOMATO RISOTTO (VE)
With grilled asparagus and Padron peppers, Dressed seasonal salad
WHITE CHOCOLATE PANNA COTTA (GF)
Poached ginger rhubarb
EGG CUSTARD TART (GF)
Strawberry ice cream
CREPE SUZETTE
Crepe with a sauce of caramelised sugar, Guernsey butter, orange juice and Grand Marnier with Guernsey dairy vanilla ice cream
