Homemade seafood bouillabaisse with rouille and croutes.
Coquille St Jacques.
Pan seared scallops with pomme puree and a white wine and cockle cream sauce.
Fresh Jersey Oysters (6)
Served with tomato vinaigrette and a cabernet sauvignon vinegar with shallots.
Carpaccio of beef.
With rocket, pickled beetroot, parmesan, crispy parma ham and black truffle mayo.
Avocado salad. (V)
With galia melon, fresh fig ,shaved fennel, beetroot ,basil and mint.
1/2 lobster diced and cooked in a hite wine, shallots, garlic, dijon mustard, parmessan cheese, cream & a drop of Cognac on a bed of rice.
Panfried breast of chicken.
Black truffle mash, baby vegetables, sunblushed tomato and tarragon jus.
Oven Baked Herb Crusted Cod
Served on saffron mashed potato with a lightly curried mussel chowder.
Fillet of beef Rossini.
With seared foie gras, dauphinoise potatoes, French beans,pancetta, king oyster mushroom and a red wine butter sauce.
Fillet of seabass.
With a warm potato,crab and dill salad served on a light lobster cream.
Rissotto and baby artichoke.
With roasted garlic, sunblushed tomato and basil.
Chocolate Fudge Cake
Served hot with madagascan vanilla custard & wild berries
A selection of 4 cheese served with fruitcake, pear chutney, grapes, celery and artisan biscuits.