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

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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