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Charcuterie Board

With Mixed Pickles and Walnut bread



Fresh Asparagus

Soft Poached Egg and Hollandaise Sauce



Pan-Fried Prawns and Calamari

With a Leek, Tomato, Mustard and Lemon Butter



Warm Smoked Chicken Caesar Salad

With Bacon Lardons and Garlic Crouton



Oak Smoked Salmon

With Lemon, Capers, Onions and a Horseradish Cream



Warm Smoked Duck & New Potato Salad

With a Tangy Lemon Dressing



Pan-Seared Goats Cheese

With Sweet Beetroot Salsa and Tossed Pine Nuts



Warm Crab Cakes

With Mango and Chilli Salsa



Traditional Tomato & Buffalo Mozzarella Salad

With a Fresh Pesto Dressing



Local Crab & Scallop Thermidor

With Grated Cheese and Fresh Parmesan



Duck Liver Pate

Sweet Red Onion Chutney and Toasted Brioche – Balsamic Syrup



Seafood Chowder

With Roasted Garlic Croutons



Guernsey Crab, Smoked Salmon and King Prawns Salad

With Lime Lemon Dressing



Pear, Roquefort & Walnut Salad

Baby Leaves and lemon Dressing



Grilled Garlic and Chilli King Prawns



Seared Beef Salad

With Cashel Blue Cheese and Mustard Dressing


Marinated Lamb Rump, Stornaway Black Pudding

Served with Champ & Spinach and Garlic Jus



Seamus’ Scallops



“Fierce and Fiery” Fillet of Beef

Served with Champ



Baked Turbot Fillet “King Prawns Pil Pil”

Served with Sauté Potato and Asparagus



Seafood Platter

Half Lobster, Picked Crab, King Prawns, Smoked Salmon

Served with Mixed Leaf Salad and Buttered New Potato



Chateaubriand For Two

Double Fillet of Steak with Béarnaise Sauce, Grilled Garnish and French Fries



Char-grilled Fillet of Beef

With French Fries, Grilled Garnish and the Choice of Béarnaise or Pepper Sauce



Pan Roasted Chicken Breast

Stuffed with Smoked Cheese, Serano Ham, Roast Garlic Mash and a Creamy Mustard Sauce



Slightly Spiced Aubergine Stack

Confit of Mediterranean Vegetables-Glazed with Mozzarella



Roasted Sea Bass Fillet with  Lime and Ginger Butter

With Spinach and Champ



5oz Fillet Mignon with Half Lobster

Served with French Fries and Béarnaise Sauce



Medallions of Monkfish

With Chilli and Garlic Butter and Sauté Spinach



Pan-Fried Fillet of Brill

With Capers, Spring Onions, a Red Pepper and Lemon Butter

Served with Oven Roasted New Potatoes




Side Orders

Champ, French Fries, Lyonnaise Potatoes, Buttered New Potatoes, Dauphinoise Potatoes



Deep Fried Courgettes, Sauté Spinach, Braised Red Cabbage, Broccoli Hollandaise,Tossed Greens



Mixed Salad, Green Salad, Tomato and Onion Salad



Buttered Asparagus


Rich Dark Chocolate Tart

With Vanilla Ice Cream and Tuiles Biscuits



Sticky Toffee Pudding

With Butterscotch Sauce and Vanilla Ice Cream



Vanilla & Stawberry Pannacotta



White Chocolate & Baileys Cheesecake

With Fruit Coulis



Selection of Ice Creams or Sorbets

With Summer Berries and Tuiles Biscuits



A Selection of British and Continental Cheese

With Home Made Chutney, Celery and Grapes



Dessert Wines and Ports by the Glass

Sauternes – Chateau Petit Vedrines, or Orange Flora Muscat – Brown Brothers



Cockburns Port - Special Reserve



Cockburns Vintage Port



Various Coffees, Teas and Liqueurs