Pancetta wrapped local scallops,quail egg and pea salad, herbgnocchi with maple syrup emulsion
Salad of Jersey chancre crab, tomato and avocado ravioli, crab "beignet", oiive oil sorbet
Goats cheese ice cream with carrot and tomato jelly and celery salad
Three hour cooked free range duck egg, new season morels and asparagus,herb sabayon
Grilled local red mullet with langoustine beetroot and orange “escabeche” cauliflower “beignet”
Lightly poached Royal Bay oysters, Sevruga caviar saffron noodles and lemon butter
Cashew nut crusted roast foie gras "a la plancha" with mango and mint chutney, mango sorbet
Grilled local sea bass, scallop carpaccio salad, Jersey Royals and sauce "vierge"
Assiette of Welsh lamb, "Saint Maure de Touraine", and Jersey honeycomb
Fillets of John Dory, confit of frog legs with minted peas, summer truffle and chicken stock
Confit of belly pork with glazed pig cheek, quince apple pave, roast foie gras and scallop brochette
Roast squab pigeon with roquefort risotto pickled walnuts and asian pear
Roast fillet of Angus beef withwoodland mushrooms, Perigord sauce and pomme "Anna"
Warm buttered lobster tail with home made macaroni, crab and fennel "ceviche"
A 10% service charge will be added to the bill
Print