Eat Promotion
Chef Andrew Tortice
All produce used is sourced locally, in Sark, where possible.

Three Courses £22.50
To Begin
Hand Picked Chancre Crab
Lemon Mayonnaise, Sweet Pickled Cucumber Salad.
Chicken & Foie Gras Parfait
Apple & Pear Chutney, Toasted Saffron Bread.
Diver Caught Scallops
Pan-Seared with Crispy Pork Belly,
Crushed Peas & Madeira Sauce.
Young Goats Cheese Soufflé
Beetroot Salad & Split Balsamic dressing.

To Follow
Chicken, Salmon & Lobster
Chicken with a Salmon & Lobster Mousse,
Thyme & Pearl Barley Risotto.
Lamb Trio
Braised Shoulder & Creamed Potato,
Roasted Rump & Ratatouille,
Sauté Liver & Onion Gravy.
Line Caught Sea Bass
Crispy Fried Sea Bass Fillet, Savoy Cabbage,
Grain Mustard Potato Croquette & Vermouth Cream.
Artichoke & Spinach Wellington
Baked In Truffled Short-Crust Pastry,
Fat Chips & Béarnaise Sauce.

To End
Glazed Vanilla Rice Pudding
Armagnac Marinated Prunes.
Cheese Selection
Fruit Chutney, Grapes & Walnut Bread.
Iced Hazelnut Parfait
Praline Brittle & Powder.