The special dishes for this bank holiday Tuesday are;

Local fillets of black bream with crushed almond Jersey royals and mange tout picked from the chefs garden.    A chicken & smoky bacon club sandwich with freshly baked Foccacia roll.    Pan fried scallops and pancetta bacon served on a salad of Jersey royals, green beans and black olives tossed with lemon thyme dressing.   French onion soup with thyme & Parmesan crouton.   Mushroom & Kale Quiche.

One of the most exciting bits of news we want to tell you about is our new chef.

Simon Heuze joined our team this spring and has already brought along some new ideas and dishes. Simon has trained extensively in restaurants on the Canary Islands and enjoys producing fresh al fresco style food. We are very pleased he has joined us and hope you will enjoy trying out some of his new dishes.

One new dish which has already proved a big hit is called a Chimichanga, it is a large flour tortilla filled with chicken, peppers, onions,tomatoes, black olives and a little chilli. It is then pan fried and finished in the oven with melted mozzarella cheese. We serve the Chimichanga with a salad garnish and a red & green mojo sauce.
 

Other specials include; Lamb biryani with vegetable curry. A marinated seafood tagliatelle tossed with olive oil and finished with wilted sorrel from the garden. A beef, chicken or prawn noodle stir-fry with pak choi and oriental dressing. Shellfish & seafood risotto with Parmesan flakes and chive flowers. Carrot & coriander soup or A Lovage, tomato & rocket quiche.