Easter Sunday Lunch
Starters
Chicken Confit terrine
With charred leeks, celeriac remoulade and baby cress
Smoked Salmon Parfait
With horseradish Chantilly, pickled cucumber and crostinis
Twice Baked Mature Cheddar Soufflé (V)
With walnuts and smoked Cheddar and chive sauce
Edamame Bean Salad (VG)
With salted lemon purée and onion, cherry tomatoes, sesame and agave dressing
Soup of the day (V)
See the team for today’s menu
Mains
Roast Leg of Lamb
With mint sauce, Asparagus, Carrots, duck- fat roast potatoes, Rosemary lamb Gravy
Roast Sirloin of Beef
With Yorkshire pudding, carrots, red cabbage, duck fat roast potatoes and gravy
Grilled Fillet of Gilt-head Bream
With saffron gnocchi, broad beans, asparagus and fish velouté sauce
Herb crusted roast fillet of Cod
With tomato fondue, cider and chorizo cassoulet, black garlic aioli
Oven-baked butternut squash (VG)
With pilau rice, sweet soy tofu and lime and coconut yogurt
Desserts (V)
Strawberry parfait
With cherry gel and nougat
New York cheesecake
With feuilletine, raspberry sorbet and raspberries
Chocolate Delice
With candied orange and Jersey crème fraiche
British and French Cheese plate
With grapes, celery, chutney and biscuits
Selection of Jersey ice creams and sorbets
With meringue and fruits
Tea, coffee & petits fours
3 courses for £33
2 courses for £28.50
Dietary Requirements
We cater for all dietary requirements. Please inform your server of any allergies you may have.
V – Vegetarian
VG – Vegan