- 6th March 2018
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Here is just a flavour of a new section of the Pier 17 menu that features recommendations from Seamus and head chef Christopher.
- Half a Guernsey lobster with pan-fried scallops, crab and king prawns in a creamy Thermidor sauce, glazed with a duo of cheese.
- Pan-fried fillet of local brill with a delicate dill and cucumber cream sauce.
- Prime T-Bone steak – a modest 450g – served with all the trimmings, plus the essential Bearnaise sauce.
A couple of starters, two or three mains… it’ll change all the time.
Ideal for those who like to know what’s been exciting the guys who cook.
Take a look at the full menu below –