New à la carte menu launches at Greenhills

Spring is a wonderful season for foodies in Jersey. Crab, lobster and scallops return in abundance to our pristine waters. Jersey Royals begin to fill hedge-veg stalls. And the talented kitchen team at Greenhills Country House Hotel release their hotly anticipated spring à la carte menu.

For Head Chef Lukasz Piestrasz, there's nothing better than crafting stunning menus from top quality, locally sourced ingredients. Our spring 2021 à la carte menu does exactly that, and in this blog we highlight three of Lukasz's new dishes that we hope will get your tastebuds ticking.

'The Jersey Catch' Scallops

Hand dived scallops are a staple on most Jersey menus during spring and summer. But trust us when we say you've never tried them like this!

Our hand dived scallops come courtesy of local father and son duo 'The Jersey Catch'. We pair three of the juicy little morsels with a punchy romesco sauce, fresh heritage tomato, local broad beans and a sprinkling of smoked almonds.

All too often scallops are paired with the overpowering flavours of bacon or chorizo. This dish bucks that trend and instead focuses on subtler flavours designed to celebrate the delicate yet delicious flavour of the iconic Jersey scallop.

Greenhills lamb Wellington

A springtime take on a British classic. We replace the beef with a succulent fillet of lamb, layer it up with spinach, duxelles and Parma ham, then wrap it with a lighter, crispier filo pastry.

The Greenhills lamb Wellington is a bit of a showstopper. It's lighter than traditional beef Wellington, so it really suits those balmy spring and summer evenings Jersey is known for.

The dish is served with minted flageolet beans, sugar snap peas, fondant potato and a flavoursome rosemary jus. If you enjoy beef Wellington, you must try the lamb!

Green Apple, Cinnamon, Jersey Black Butter Texture

Black butter is the real star of the show in this uncomplicated yet perfectly balanced dessert.

For those uncommon with Jersey Black Butter, the first thing to understand is it bears little resemblance to butter made with milk. It's a rich apple and liquorice concoction made to a traditional local recipe which dates back to the 1600s.

Each year in November apples left over from the cider-making process are turned into this delicacy. By the spring it's ready to smother over toast or in our case turn into a texture for this delicious apple and cinnamon dessert.

Continuing to support our Seymour centenary charities

Throughout 2021, we will continue to support our three local charities as a part of our centenary celebrations from last year. For each centenary special you order, we will donate £1 to Jersey Hospice Care, Holidays for Heroes and the Jersey RNLI. Find out more about our centenary charities here. 

You can download the new à la carte menu here. Look for the dishes with the Seymour centenary mark.

Step into spring

To experience our new à la carte menu for yourself, simply click here to book a table online or call us on +44 (0) 1534 481042.

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