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Table d'Hôte Sample Menu
(four course dinner menu for guests selecting
half board terms)
~ Appetisers ~
Grilled Goats' Cheese with Roasted Vegetables
Warm quenelles of Sark goats' cheese garnished
with roast peppers
and tomatoes dressed with an Italian-style warm basil oil.
Sark Crab, Avocado, Bacon and Lime Salad
White and dark crab meat, diced avocado and
bacon with a light, zesty lime dressing.
Mille-Feuille of Duck Confit
Flaked confit of duck breast meat layered with
galette potatoes and garnished
with blanched green beans, served with a warm orange sauce.
~ Intermediate Course ~
Sark Seafood Soup
Made to an authentic old Sark recipe and garnished
with rouille.
Fresh Fruit Granité
A light refreshing, course-style sorbet made
from a purée of seasonal fresh fruits.
~ Main Courses ~
Roast Rack of Sark Lamb
Roasted half rack of lamb garnished with a
tian of aubergine topped with
pesto and served with a green olive and rosemary sauce.
Grilled Filet of Sea bass with Mussel Vinaigrette
Grilled darne of local sea bass with a warm
mussel vinaigrette and tomato fondue.
Singapore Style Breast of Chicken
Pan cooked breast of chicken served with a
compôte of poached fruits
finished with an oriental-style spicy coconut cream sauce.
Oven-Baked Artichoke with Ratatouille Gateaux
Artichoke bottom filled with a reduction of
shallots, thyme and cream, oven baked
in a puff paste lattice, served with ratatouille gateaux and
chervil sauce.
~ Dessert or Cheese ~
Double Chocolate Mousse
A mousse of light and dark chocolates garnished
with a tulip basket.
Hot Apple Crumble with Custard
Hot, home-made apple crumble offered with vanilla
custard or Sark cream.
Caramelised Hot Bananas with Sticky Toffee Sauce
Sliced and caramelised hot bananas served with
a hot sticky toffee sauce.
The Cheese Selection
A selection of English and Continental cheeses
offered with biscuits, apple and celery.
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