Sark Time and Tide

With chorizo salsa verde

With Golden Cross goats cheese

With brandied crab

Sark lean pork with local rhubarb chutney and thyme croutons

Slow braised shoulder, rosemary fondant potato, vegetables and port wine jus

In kale velouté

Selection of local fish and seared Sark scallops with crushed potatoes and lemon butter sauce

Crispy belly pork and pan seared monkfish with cider and onion sauce

With coconut ice cream

Short crust pastry, served with hot brandied custard

With mixed berry and vanilla compote