SAMPLE MAIN COURSE

Lamb Options

Roasted Saddle of Lamb with a Parsley Crust, Boulangere Potatoes, Jersey Spring Vegetables and a Burgundy Jus
 

Roasted Thyme Marinated Lamb Loin on Horseradish Mash with Confit of Root Vegetables, Baby Beetroot and Sweet Potato Crisp
 

Seared Rack of Lamb with Italian Style Roasted Jersey Royals and Ratatouille Vegetables and Barolo Jus

Beef Options

Roasted Medallions of beef Fillet with a Roasted Garlic Mash, Root Vegetables, Jersey Greens and a Barley Oxtail Jus
 

Pink Fillet of Beef on Truffled Mash, Spring Baby Vegetables with a Light au Poivre Sauce
 

Pink Fillet of Beef with a Buttery Potato Fondant, Wild Mushrooms, Petit Pois and Broad Beans with Chanterelle jus
 

Slow Roast Sticky Beef, Crushed Jersey Royals, Baby Vegetables with Baby Beetroot and Port Jus

Chicken Options

Seared organic chicken breast, creamy saffron mash, wilted spinach and confit of jersey vegetables with burgundy jus

Seared corn fed chicken breast, crushed jersey royals with local greens and a chive beurre blanc

Sautéed organic chicken breast, creamy parmesan mash, sunblushed tomato ratatouille with a light taleggio cream

Seared organic chicken breast with local spinach, vichy carrots on a white bean and chorizo cassoulet

Sauteed chicken breast on a creamy saffron mash, poached asparagus, petit pois, broad beans and herbs with a light balsamic jus

Chargrilled corn fed chicken supreme, buttery potato fondant, slow roast plum tomato ratatouille and balsamic jus

Sautéed organic chicken breast with a crisp potato rosti, wilted spinach, confit of baby vegetables and white burgundy jus

Sautéed chicken breast, Poached saffron Jersey Royals, Asparagus, Petit Pois, Broad Beans and a Light Curry Jus

SAMPLE MAIN COURSE

Fish Options
 

Seared Fillet of Jersey Turbot, Baby New Potatoes, confit of Baby Vegetables with a Minted Pea Veloute

Roasted Fillet of Wild Sea bass with Baby Pea and Broad Beans, Asparagus Jersey Royals and Sauce Vierge

Seared Jersey Brill with Wilted Spinach, Baby Vegetables and Roasted Fennel Mash

Pan Fried Wild Sea Bass, Buttered Jersey Royals, Rainbow Chard with a Squash Stuffed Zucchini Flower

Poached Dover Sole with a Baby Potato Fondant, local greens, chantenay carrots with a silky Chive Beurre Blanc

Golden Sesame Seeded Crusted Brill with Spinach, Broad Bean and Petit Pois with Creamy Mash and Parsley Jus

Blackened Fillet of Sea bass with Roasted Fennel and Lemon, Crushed New Potatoes and Chive Beurre Blanc

Pan Fried Salmon Fillet, Leek and Shallot Soubise, Baby Spinach, Peas and Red Onion Salsa

Pan Fried Sea bass Fillet with Parmesan Mash, Wilted Spinach and Summer Vegetables with Sauce Vierge

Seared Sea bass fillet, Minted Jersey Royals, Wilted spinach, baby greens and sauce Vierge

Roasted Sea bass with saffron Mash, Steamed Spinach, Tomato Fondant, capers and Lemon Beurre Blanc

Roasted Seas bass sitting on a Green Pea and Broad Bean Risotto with Mascarpone, Rocket and Parmesan Curls