Restaurant Sample Dinner Menu - The Duke of Richmond Hotel Guernsey.


	Sample Table d'hôte Dinner Menu
	Oak Scottish Salmon and Prawns Parcel With crispy leaves and shallot vinaigrette Pan Seared Calamari Sweet chilli, lime and extra virgin olive oil finished with fresh coriander Poached Asparagus With Hollandaise and poached egg Pan Seared Chicken Liver With creamy herb smooth risotto and red wine jus Smoked Meat Salad With olives, sun blushed tomato and parmesan shavings glazed with balsamic essence Fruit Sorbet Cream of Leek and Potato Soup Poached Fillet of Brill In red wine accompanied with saffron mash and wilted spinach Pan Seared Guernsey Sea Bass Served with spring onion mash and herb cream fish fume Char Grilled Halibut Steak Complimented by seafood and pumpkin broth Oven Roasted Honey Duck Breast Served with braised cabbage and Port wine jus Pan Seared Peppered Pork Tenderloin With bean cassolet and apple Somoza Mushroom Ravioli In three cheese cream sauce and finished with tomato concasse and fresh herbs Black Cherry and Mulled Wine Cheesecake with Cassis Sorbet Lemon and Lime Charlotte with Strawberry Ice Cream Warm Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream English and Continental Cheese with Grapes, Celery and Biscuits Coffee and Chocolate Mints £ 20.95 Hotel guests pre booked on half board terms £17.95 Alternatives may be chosen from the A là Carte Menu, although a supplement may be charged Please ask the Restaurant Manager for details of availability Wine List . . .