a la carte 21 02 2015 Vincent
3
Restaurant a’ la carte menu “Hay flamed” fillet of line caught red mullet (£8.50) Handpicked Sark crab, pickled blackberry, horseradish snow, cucumber jelly, yuzu dressing Pan seared Sark scallops (£9.95) Parsnips & vanilla purée, crispy pork belly, Granny Smith and crackling (v) Butternut squash Velouté (£6.95) Epoisse tortellini, chocolate Ganache and toasted almond Sark Lobster Caesar (£11.95) Brioche croutons, Parma ham, Parmesan gel and avocado ice cream Asparagus Panna Cotta (£8.95) ” poached duck egg”, savoury granola, dried air ham ~~~ Pan Seared Guernsey Sea Bass (£20.95) Confit chicken wings, Bourgogne snail ravioli, char grilled garden leek, chicken jus Pan roasted fillet of English Beef (£24.95) Smoked bone marrow, wild garlic gnocchi, shimeji, buttered vegetables A taste of Sark winter lamb (£19.50) Roasted loin, pressed neck and braised shoulder, fondant potato, squash and black garlic Fillet of Guernsey Brill (21.95) Cauliflower cheese purée, lobster medallion, honeycomb and garden asparagus (v) Wild mushroom tart (£14.95) Crispy egg yolk, spinach, peas cappuccino with truffle oil froth ~~~ Deconstructed Trifle (£8.95) Dark berry jelly, vanilla custard, Chantilly & chocolate sponge British Rhubarb tasting (£8.95) Panna Cotta, sorbet, doughnut & bon bon Chocolate Pavè (£8.95) Milk purée, mango sorbet and olive oil jellyp0 Caramelised frozen lemon meringue (£8.95) Blackberry, candied beetroot, watermelon and basil purée Texture of coffee and pistachio (£8.95) Cake, mousse, jelly and crumb
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Transcript of a la carte 21 02 2015 Vincent
Restaurant a’ la carte menu
“Hay flamed” fillet of line caught red mullet (£8.50)Handpicked Sark crab, pickled blackberry, horseradish snow, cucumber jelly, yuzu dressing
Pan seared Sark scallops (£9.95)Parsnips & vanilla purée, crispy pork belly, Granny Smith and crackling
(v) Butternut squash Velouté (£6.95)Epoisse tortellini, chocolate Ganache and toasted almond
Sark Lobster Caesar (£11.95)Brioche croutons, Parma ham, Parmesan gel and avocado ice cream
Asparagus Panna Cotta (£8.95)” poached duck egg”, savoury granola, dried air ham
~~~
Pan Seared Guernsey Sea Bass (£20.95)Confit chicken wings, Bourgogne snail ravioli, char grilled garden leek, chicken jus
Pan roasted fillet of English Beef (£24.95)Smoked bone marrow, wild garlic gnocchi, shimeji, buttered vegetables
A taste of Sark winter lamb (£19.50)Roasted loin, pressed neck and braised shoulder, fondant potato, squash and black garlic
Fillet of Guernsey Brill (21.95)Cauliflower cheese purée, lobster medallion, honeycomb and garden asparagus
(v) Wild mushroom tart (£14.95)Crispy egg yolk, spinach, peas cappuccino with truffle oil froth
~~~
Deconstructed Trifle (£8.95)Dark berry jelly, vanilla custard, Chantilly & chocolate sponge
British Rhubarb tasting (£8.95)Panna Cotta, sorbet, doughnut & bon bon
Chocolate Pavè (£8.95)Milk purée, mango sorbet and olive oil jellyp0
Caramelised frozen lemon meringue (£8.95)Blackberry, candied beetroot, watermelon and basil purée
Texture of coffee and pistachio (£8.95)Cake, mousse, jelly and crumb
Selection of French and English cheese from the Guéridon (£12.75)A choice of up to five British and French cheeses
Served with Stocks fruit chutney, biscuits and accompaniments
Home-made ice creams and sorbets (£8.75)Please enquire about today’s selection
RestaurantTaster menu
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(v) Butternut squash VeloutéEpoisse tortellini, chocolate Ganache and toasted almond
Wine:
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Pan seared Sark scallopsParsnips & vanilla purée, crispy pork belly, Granny Smith and crackling
Wine:
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Fillet of Guernsey BrillCauliflower cheese purée, lobster medallion, honeycomb and garden asparagus
Wine:
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Pan roasted fillet of English BeefSmoked bone marrow, wild garlic gnocchi, shimeji, buttered vegetables
Wine:
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Smoked Brie de MeauxPickled blackberry, French brioche and apple jelly
Wine:
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Texture of coffee and pistachioCake, mousse, jelly and crumb
Wine:
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Six courses - £75.00 per personAvailable for a minimum of two people
