Guernsey hand-picked crab in the classic thermidor sauce, gratinated
Garlic bread topped with sliced Parma ham, mixed pickle, flakes of parmesan & olive oil
Chicken liver & pork liver smooth pate served with Rocquette chutney & toast
Pan fried, breadcrumbed escalope of veal served with spaghetti tossed in a garlic & tomato sauce
Chargrilled fillet steak with garlic butter, red wine, pate & cream sauce, served with rosti potatoes
Chargrilled Guernsey lobster, brill, bass, prawn tails & scallops in olive oil
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