Starters 3 Courses £49 Supplement
| Scallops and maple syrup. Pancetta wrapped local scallops, quail egg and pea salad, herb gnocchi with maple syrup emulsion | £ 0.00 | |
| Jersey crab olive oil sorbet. Salad of Jersey chancre crab, tomato and avocado ravioli, crab "beignet", oiive oil sorbet | £ 0.00 | |
| Goats cheese ice cream, carrot jelly. Goats cheese ice cream with carrot and tomato jelly, celery salad | £ 0.00 | |
| Three hour cooked duck egg. Three hour cooked free range duck egg, new season morels and asparagus, herb sabayon | £ 0.00 | |
| Red Mullet. Grilled local red mullet with langoustine beetroot and orange "escabeche" cauliflower "beignet" | £ 0.00 | |
| Oysters and Caviar. Lightly poached Royal bay oysters, Sevruga caviar, saffron noodles and lemon butter | £ 0.00 | |
| Warm foie gras. Cashew nut crusted roast foie gras "a la plancha" with mango and mint chutney, mango sorbet | £ 3.50 | |
Main Courses
| Sea bass and scallop carpaccio. Grilled local sea bass, scallop carpaccio salad Jersey Royals and sauce "vierge" | £ 0.00 | |
| Welsh lamb and Jersey Honey. Assiette of Welsh lamb, "Saint Maure de Touraine", and Jersey honeycomb | £ 0.00 | |
| John dory, frog legs. Fillets of John dory, confit of frog legs with minted peas Summer truffle and chicken stock | £ 0.00 | |
| Belly and cheek of pork. Confit of belly pork with glazed pig cheek, quince apple pave, roast foie gras and scallop brochette | £ 0.00 | |
| Squab Pigeon, Roquefort risotto. Roast squab pigeon with Roquefort risotto pickled walnuts and Asian pear | £ 0.00 | |
| Angus beef. Roast fillet of Angus beef with woodland mushrooms, Perigord sauce and pomme "Anna" | £ 7.50 | |
| Jersey lobster and crab. Warm buttered lobster tail with home made macaroni, crab and fennel "ceviche" | £ 8.50 | |
A 10% service charge will be added to the bill
All prices are inclusive of Goods & Services Tax
