Starters
Wild mushroom fricassee with slow cooked egg and Jerusalem artichoke
Rabbit terrine with spiced pear and tarragon
Winter vegetable salad with truffle dressing
Smoked haddock and yellow pepper soup with ratte potato
Oxtail fritters with nasturtium mayonnaise
Crab and grapefruit with brown crab, watercress mousse and crisp sourdough
Mains
Sirloin of beef with truffle pudding, crispy potato, girolles and spinach
Goosnargh duck with turnip and alliums
Spelt bourguignon risotto, roast vegetables, parsley root and vegetable jus
Poached tofu with sea vegetables, crispy seaweed and dashi
Curried hake with spiced potato, roasted cauliflower and salted almond puree
Grilled cod with chorizo cassoulet and spinach
Desserts
Lemon olive oil cake with lemon sorbet, lemon mousse and raspberries
Bitter chocolate fondant with milk ice cream and chocolate tuile
Pineapple crème brûlée with spiced ice cream, vanilla and squash puree
Tonka bean panna cotta with salted caramel and toffee
Cheeseboard with celery, grapes, pear chutney and biscuits
Local Jersey milk ice cream