Seafood Platter including a Jersey Oyster served with an Aioli Mayonnaise

and Toasted Walnut Bread
Terrine of Guinea Fowl and Apricot with Orange Chutney and Brioche
Assorted Fruit Juices

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Lobster Chowder laced with Brandy
Beef Consommé with Thyme and Profiteroles

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Seared Local Scallop's with Beetroot Mash and a White Wine Creme Fraiche

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Grilled Tournedos of Beef  with a Port Wine Reduction, Asparagus and Pancetta
Pan Roast Breast of Chicken with a Woodland Mushroom Filling and a Kumquat Jus

Fillet of Hake Fried in a Rice Wine Batter with a Sweet and Sour Sauce
Penne Pasta in a Fresh Tomato, Feta and Olive Sauce served with Dressed Rocket Leaves

Sliced Vichy Carrots with Spring Onions
Mange Tout Peas
Sauteed Potatoes
Minted Jersey New Potatoes
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Various Cold meats and
Seasonal Salads

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Medley of Sweets
Crème Caramel, Fruit Salad
Various Ice Creams and Sorbets
Coupe “Banana Royal”
Vanilla Ice Cream with Sliced Bananas and Warm Chocolate Sauce

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Selection of English and Continental Cheeses

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Coffee