This Months Chef Recommendations

Guernsey hand-picked crab in the classic thermidor sauce, gratinated

Garlic bread spread with mascarpone cheese and topped with smoked salmon, cayenne pepper, lemon, parsley and caperberries 

Marinated local octopus in garlic, onions, olive oil, vinegar and cherry tomatoes, served on green leaves

Pan fried, breadcrumbed escalope of veal topped with sliced tomato, cheddar cheese gratinated, and served with spaghetti

Pan fried local octopus in a tomato, garlic, white wine, olive and caper sauce, served with new potatoes and broccoli 

Chargrilled Guernsey lobster, brill, bass, prawn tails & scallops in olive oil