The chef's kitchen garden is now becoming very productive and we are having lots of fun adding these fresh ingredients into many of our dishes and specials. Along with the assortment of herbs we're using from the herb garden we now have an abundance of courgettes, runner beans and french beans, baby cucumbers which we are pickling, beetroots, spring onions, summer cabbages, landcress, flowering rocket, mange tout and sugar snap peas, broad beans, pak choi and baby kale.
Our specials today are; *Spicy sweet potato soup. *Yellow courgette and kale quiche. *Half local lobster with Jersey royals, alioli and our kitchen garden salad. *Pan fried fillet of seabass with gazpacho and dauphinoise potatoes. *Salad nicoise with tuna, egg, potato, french beans and anchovies. *Chef's seafood plate with smoked salmon, ceviche, prawns, white crab bound with mayonnaise, mussels and avocado. *Homemade Italian lasagne with garlic bread & salad garnish.
Todays Roast lunch is hand carved roast topside of beef with Yorkshire pudding, roast potatoes, Jersey royals, runner beans from our garden, roast parsnips, carrots and mash.