Fine Dining Starters. Warm starters. Cold Starters. Seared balsamic & rioja infused pigeon breast, walnut & apricot salad

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Myrtle Scott
5 years ago
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1 FINE DINING With a focus on taste, texture and presentation, fine dining is typically for a smaller number of guests, where there is formality in the service, menu, table, and elegance in the type of food prepared.

2 Fine Dining Starters Warm starters Scottish salmon & watercress tart, mussel and lemon dressing Lobster ravioli with sage butter Grilled sardines, roasted tomato and olive cous cous finished with fresh pesto Thai style crab and noodle broth Potato and watercress soup, sourdough croutons, wild garlic scented oil (v) Smoked salad of venison, fried root vegetables, beetroot syrup Carpaccio of beef with rocket, parmesan and lemon oil Charred fresh tiger prawns, garlic, chilli, lime butter Cherry tomato, feta & shallot tarte tatin & broad bean salsa (v) Seared scallop wrapped in pancetta, king prawns, rocket salad, lemon hollandaise Cold Starters Seared balsamic & rioja infused pigeon breast, walnut & apricot salad Goat s curd mousse, cherry tomato warm basil and olive focaccia (v) Earl grey smoked duck, gooseberry compote and poppy seed noodle salad Seared tuna loin with radish, mouli, red chilli and coriander salad Parmesan filo basket filled with smoked chicken, caesar dressing, cos lettuce Barigoule of artichoke, baby fennel, vine tomatoes & basil oil (v) Tomato, avocado, buffalo mozzarella caprese salad, lemon oil & rocket (v) Seared tuna nicoise, crisp French beans, anchovies, soft poached quail egg Tartlet of smoked salmon, crab, king prawn & scallop, lemon & chive butter sauce Grilled fresh asparagus with pressed tomato & truffle vinaigrette (v) Warm Roquefort & spinach tartlet, endive leaves & truffle essence (v)

3 Fine Dining Mains Fish Steamed turbot, lobster on sorrel & spinach bed, bisque & cognac dressing, duchesse potatoes Roasted fillet of cod served, garlic & herb mash, garden peas, mange tout Lemon & thyme scallops, creamed celeriac, crisp Serrano ham & minted pea cream Roasted monkfish tail with a saffron, lemongrass and mussel broth served with new potatoes Fillet of sea bream with steamed samphire and a spring onion and lemon butter sauce Pan fried scallop salad, rocket, frisée, lambs lettuce, crisp lardons & potato with a drizzle of saffron oil Fillet of sea bass with ginger & coriander & spaghetti of sesame vegetables Tomato, buffalo mozzarella & basil caprese salad with lemon oil & rocket and topped with handpicked Guernsey crab Poultry Classic chicken & garlic prawn Caesar salad Breast of corn fed chicken stuffed with spinach & leek, dauphinoise potatoes & port glazed jus Cushion of lemon scented chicken with spicy chorizo risotto Ballotine of free range chicken filled with sage and onion mousse, crushed new potatoes, green beans, lemon thyme jus Pan roasted breast of chicken with sauce porcini, wrapped in Parma ham with marsala & marjoram jus, fondant potatoes & vegetable caponata Asian seared and sliced duck breast on a sesame noodle & vegetable salad Blueberry and rosemary crusted breast of duck with butter roasted potatoes, sautéed pea tossed with watercress, baby carrots and Rocquette cider sauce Petit Fruit de Mer Salad; Half lobster, picked chancre crab, tiger prawns, smoked salmon, crisp mixed salad, Waldorf slaw, Guernsey new potatoes Butter roasted fillet of hake with smoked ham potato cakes, buttered podded peas and sugar snaps, summer squash puree and summer truffle hollandaise Fillet of lemon sole with jersey royals, samphire, baby beets and brown shrimp butter sauce

4 Fine Dining Mains Meat Sliced Plank ribeye steak, warm béarnaise potato salad, jumbled peas and broad beans, mozzarella, tomato, red onion salad with basil pesto with baby summer herbs Ribeye steak with garlic butter, rocket parmesan & baby tomato salad, Guernsey new potatoes Roast rump of beef with horseradish and thyme roasted potatoes and a creamy morel sauce Tenderloin of English pork with bramley apple and purple sage chutney and a cider and star anise jus Pork steak, sage, onion & apple rosti with calvados cream Roast pork belly, parsnip & celeriac rosti with green bean medley Middle Eastern spiced rump of lamb, date & coriander cous cous, served with a lemon & harissa sauce Pink roasted rump of lamb with a dried redcurrant crust with baby jersey royals, chargrilled violet artichokes, broad beans and warm mint and garlic aioli Rack of English lamb, green pea & mint fricassee with fondant potato Slow roasted shoulder of lamb, Greek salad, sea salt & rosemary crispy new potato skewer Vegetarian Savoury summer pudding; Pea, broad bean and asparagus pudding with baby new potatoes, chargrilled violet artichokes, sautéed heritage carrots and tarragon cream Herb polenta stack with Portobello mushroom and braised chicory (v) Saag aloo with roasted squash curry accompanied by basmati pilaff (v) Tomato, buffalo mozzarella & basil caprese salad with lemon oil & rocket Roasted Mediterranean vegetable & goat s cheese tartlet with pesto dressing pine nut crumble Porcini risotto with parmesan wafers & rocket, charred green beans & truffle oil Sauté field mushroom & asparagus layered crepe with basil & garlic cream & roasted tomato caponata Moroccan vegetable tagine with fresh herb cous cous tian & harissa dressing Italian bean & pepper ragout with goats cheese gratineé on a basil rosti Vegetable fondue strudel served with abroad bean & tomato salsa

5 Fine Dining Desserts Desserts Mulled berry cappuccino served with sable biscuits Individual Melba tart, raspberry & crème de cassis sauce Orange set in caramelised rose water & pistachio jelly, thin citrus shortbread Rhubarb and strawberry summer pudding with homemade brioche, whipped brown sugar cream cheese, brown sugar meringues and jellied wild strawberries Lemon and elderflower posset with free form lemon sponge whipped lemon curd, baked cherries and cherry and oat crumble crisps Baked chocolate & sultana cheesecake with dark rum ice cream Strawberry crème brulee Somerset perry trifle with raspberries Crème caramel with macerated raisins Lemon syllabub in a bitter chocolate cup with frosted fruits Blackcurrant mousse with sweet elderflower syrup Gooseberry crème brulee with lime and pecan biscuits Roasted nectarine with white chocolate ice cream and almond praline Chilled champagne rhubarb soufflé Dark chocolate and raspberry torte with cranachan quenelle Bramley apple and blood orange crumble with cinnamon crème anglaise Sticky toffee pudding, mini apple tart, apple crisp Guernsey gâche pudding served with cinnamon ice cream

Menu Collection. (for parties of 10 persons or more)

Menu Collection. (for parties of 10 persons or more) Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All