2024 Spring Summer Menu

Starting 3/4/24

First courses

SEARED HAND-DIVED JERSEY SCALLOPS – 2,3,6,7,14
With oxtail, peas & white asparagus
£16

SMOKED SALMON, PRAWN & JERSEY CRAB CANNELLONI – 2,4,7,8
With apple gel & oyster mayonnaise
£11.50

GOAT’S CHEESE FONDANT (V) – 2,4,6,7,14
With pickled plum & basil
£10.50

TORCHED TUNA – 2,4,5,6,8,10,14
Green olives, pepper puree & red wine reduction
£12

CURRIED PRESSING OF LAMB SHOULDER – 2,6,7,14
Smoked Cheddar beignet & pickled cucumber
£10.50

SOUP OF THE DAY (V) – 2,7
See the team for details
£8

CONFIT CHICKEN TERRINE – 2,7,10,14
With apricot chutney & goat’s cheese
£9.50

POACHED ASPARAGUS (VG) – 2
Seaweed butter, vegan cheese beignet & beetroot dressing
£11

HAM & PICCALILLI ARANCINI – 2,6,7,9,14
With Pea Puree & Red Wine Reduction
£9

6 ROYAL GROUVILLE BAY OYSTERS – 8,14
With Shallot Sherry Vinegar OR Chilli, Lime & Coriander
£15

Meat

PAN-ROASTED CANNON OF LAMB – 7,14
With black garlic, cumin carrots & potato terrine
£29.50

CHAR-GRILLED FILLET OF BEEF – 1,2,7,14
Briased short rib, celeriac & polenta
£39.50

PAN-FRIED FILLET OF PORK – 2,4,7,14
Chorizo and red pepper purée, spiced pork belly & long stem broccoli
£19.50

SLANEY VALLEY SIRLOIN OF BEEF – 2,4,7,9,14
Flat cap mushrooms, confit tomatoes, hand-cut chips & a choice of peppercorn sauce, Bearnaise sauce, garlic butter or red wine jus
£28
(Supp 3)

BREAST AND LEG OF CORN-FED CHICKEN – 4,6,7,14
With celeriac, onion & Madeira jus
£23

Fish

PAN-FRIED FILLET OF WILD BASS – 2,4,7
Home-made basil gnocchi, trio of cauliflower & Thai butter sauce
£24

OVEN-ROAST FILLET OF COD – 4,6,7,8,14
Fondant potato, buttered spinach & saffron mussel cream
£23

PAN-FRIED SALMON PAVÉ – 4,5,7,14
With crushed Jersey royals, asparagus & pink grapefruit hollandaise
£22.50

PAN-FRIED TURBOT FILLET – 2,3,7,10,14
With Jersey Lobster Cannelloni, Pistachio & Baby Artichokes
£25

TIDES NOT-SO-TRADITIONAL “FISH & CHIPS” – 4,7,8,14
Breaded Plaice fillet with crispy potato & Sauce Gribiche
£19.50

Vegetarian and Vegan

RED-WINE BRAISED CELERIAC (V) – 2,4,7,14
Caramelised onion pithivier, glazed beetroots & red reduction wine
£15.50

TOMATO & COURGETTE TART (VG) – 2,4,7,14
With vegan blue cheese, rocket & truffle
£15.50

GARDEN PEA, JERSEY ROYAL POTATO & ASPARAGUS “RISOTTO” (V) – 8,4,7,14
With poached hen’s egg, Parmesan & dill
£18

Sides – £4

Hand cut chips
Hand cut chips truffle parmesan
Mashed potato
Dressed Salad
Mixed seasonal vegetables
New potatoes (Jersey Royals when in season)

Desserts (v)

VANILLA POACHED PEAR (V) – 2,4,7,10
With marzipan & Blanc Pignon Dairy salted caramel ice cream
£12.50

TIDES BLACK CHERRY SOUFFLÉ – 2,4,7
With cherry ice cream
£9.50

STRAWBERRY CHEESECAKE – 2,4,7,10
With pavlova ice cream & textures of strawberry
£9

DULCE CREMEUX – 2,4,7
Pineapple, passion fruit & Blanc Pignon Dairy salted caramel ice cream
£14

TONKA BEAN CRÈME BRÛLÉE – 2,4,7,14
With lime curd & rhubarb
£9.50

TRADITIONAL TREACLE TART – 2,7,14
With raspberries & clotted Jersey cream
£8.50

COCONUT PANNA COTTA – 2,4,7
Pineapple compote & mango gel
£10

TRIO OF WORLD CHEESES – 2,4,7,10,14
With crackers, grapes, chutney & Celery
£12.50

PLEASE INFORM THE TEAM OF ANY DIETARY REQUIREMENTS YOU MAY HAVE

We do our best to reduce the risk of cross contamination and provide dietary, allergen and ingredient information in good faith,
but we cannot guarantee that any of our dishes are free from allergens and therefore do not accept liability in this respect.

ALLERGEN KEY

1 – Celery, 2 – Cereals containing gluten, 3 – Crustaceans, 4 – Eggs, 5 – Fish, 6 – Lupins, 7 – Milk, 8 – Molluscs, 9 – Mustard, 10 – Nuts, 11 – Peanuts, 12 – Sesame seeds, 13 – Soyabeans, 14 – Sulphur Dioxide,
V – Vegetarian VG – Vegan

Menu is available for lunch and dinner. You can chop and change this menu with our set lunch & dinner menu

Fancy staying over? Call our reservations team on 491906 for the best available rates.