marinametro

The Promenade,


Havre Des Pas,


St. Helier,


JE2 4UQ,

01534 724519

Special Offer





50% Off







(when staying between 14th-16th Feb)


Come and Enjoy a Romantic Meal for



two, and relax with an overnight stay




including



complimentary Chocolate




Strawberries and champagne.

Only £99











Book Direct @ www.marinametrojersey.com

The Dockyard

@MarinaMetroJersey

www.MarinaMetroJersey.com


Bread & oILS Homemade Soup Of the day
served with our homemade bread
selection of homemade bread with a selection of dipping oils
5.50
4.50
Fishcake
Olives & Hummus
Selection of fish, fresh chilli, shallots and herbs, finished with sweet chilli mayo
with focaccia bread 6.50
4.50 Wild Mushrooms
in garlic and cream on toast
6.95
Chicken liver PARFAIT
Please ask our staff for more information
regarding any allergies or dietary Red onion marmalade with homemade toasted bread
6.50
requirements and inform us before you
Moules À La CrÈme
order.
Shallots, garlic, finished with jersey cream and parsley, wedge of bread

7.95
Herb crusted Lamb Rump
fondant potato, petit pois à la francaise, charred baby gem, pea puree and pan juices
17.95
Chicken Supreme
Sauteed new potatoes, chantenay carrots, Smoked bacon lardons, classic coq au vin sauce
15.95
Pan Roasted Quail
Warm salad of winter vegetables, soft quail egg, spiced French dressing

16.95
FISH & CHIPS
today’s selection of fresh fish lightly battered, minted mushy peas, homemade tartare, chunky chips and lemon
12.95
Gnocchi
Roasted squash, beetroots, feta and green pesto
12.50
market fish of the day
Please ask your server for todays choice
P.o.a



Steak Burger 12.95
lightly spiced 100% steak burger, with melting cheddar cheese,
tomato relish and a rasher of bacon on a freshly baked brioche bun
10 oz Ribeye Steak 22.95
the marbling throughout melts into the lean meat as it cooks delivering a rich flavour
oz
8 Fillet Steak 26.95
succulent and tender, expertly cut from a larder-trimmed centre cut Fillet
Our restaurant operates a 10% service charge which is distributed 100% to our hardworking staff

IT’S CHRISTMAS PARTY TIME from
RD
ND
NOVEMBER 23 – DECEMBER 22 AT
THE DOCKYARD RESTAURANT



MARINA METRO




HOTEL







GREAT PARTY MENU – 4 COURSES FOR £25 pp
LUNCH Fri-Sun 12.00 – 14.00

DINNER 18.00 – 21.00 daily

late bar until 1 am

OVERNIGHT STAY with breakfast from £30 per person
DESIGNATED DRIVER – free soft drinks – parties of 5 or more

DISCO NIGHTS every Friday – LIVE MUSIC every Saturday

OTHER ENTERTAINMENT available by arrangement
FUNCTION ROOM available to hire


CALL 724519 TO BOOK

CHRISTMAS PARTIES @ THE DOCKYARD




MENU





rd
rd
November 23 – December 23 2018

TO START


Seared Scallops with Bacon in a Lemon Butter Sauce, finished with parsley, served with French Bread
Baked whole Baby Camembert dowsed in a Rum Syrup, topped with Crushed Walnuts, served with French bread
Garlic & Herb Chicken Goujons dusted with paprika & served with a Sour Cream Dipping Sauce
Duo of Seasonal Melon with Caramelised Ginger pieces, & drizzled with Mango Coulis


TO FOLLOW


8oz matured Rib-Eye steak flame grilled, with home-made twice cooked Chunky Chips, Onion Rings,
Garlic Mushrooms and a creamy Black Pepper Sauce.
Salmon steak and spinach parcel wrapped in filo pastry and oven baked to golden brown, with a Lemon Parsley
Sauce, Boiled Potatoes and Seasonal Vegetables
Tender Turkey breast pieces in a creamy Onion and Leek Sauce, with Dauphinoise potatoes and Root Vegetables.
Thai style Vegetable Curry, with fragrant rice and poppadum


TO FINISH


Steamed Christmas Pudding with Brandy sauce or fresh cream.
Tarte au Citron served with Raspberry Sorbet.
Eton Mess with dark chocolate shavings.
Selection of English & Continental Cheese with Biscuits and Jersey Black Butter


AND FINALLY


Coffee & Mince Pie

£25.00 per person (service not included)



Christmas Day @ The Dockyard

























MENU


CHEF’S AMUSE BOUCHE

*******
DUCK RILLETTE with a spiced Pear Chutney and toasted Walnuts

SEAFOOD TASTING PLATTER Smoked Trout and Horseradish Pate, Brown Shrimp Butter
and Treacle cured Salmon
HONEYCOMB OF GOATS CHEESE macerated Figs and rye crispbreads

*******
BLOOD ORANGE SORBET

*******
BUTTER HERB ROAST TURKEY Roast Potatoes, Creamed Potatoes, honey Roast Vegetables,
Pan Roast gravy, Sage and Onion stuffing

BEEF WELLINGTON Carrot puree, Roasted Heritage carrot, creamed Potatoes Red Wine jus.
PAN FRIED COD LOIN Braised peas, Baby Gem, Pancetta and sautéed New Potatoes
WILD MUSHROOM & GOATS CHEESE TART Walnut crust, Herb buttered new Potatoes

and Seasonal Vegetables

*******
TRADITIONAL CHRISTMAS PUDDING Brandy Sauce
CHOCOLATE FONDANT Vanilla Mascarpone, Cherries

TRIO OF LEMON Lemon Tart, Lemon Curd and Lemon Sorbet

*******
SELECTION OF ENGLISH & CONTINENTAL CHEESE, served with Biscuits and Apple & Date Chutney

*******
TEA OR COFFEE & MINTS



£65.00 pp & £39.50 children 5–12 years + Children’s Menu avasilable for under 5’s
Service not Included

Enjoy a 5 course Gala Dinner £79.50



Dance your way into 2019 with


“Breezin” Liam



Cocktails and canapes



Midnight countdown



Late licence till 1pm or stay the night from £30pp





















The Dockyard Restaurant, The Promenade, Harve Des Pas, JE2 4UQ.

Telephone: 01534– 724519 Email: [email protected]

Party Like its 2018




@TheDockyardRestaurant


In the Beginning - £79.50 per person


Good Food– Live Music and disco– Late licence
Curried Parsnip & Pear Soup



Time to start



Mustard Pannacotta, roasted Squash,
beetroot, crumbled goats curd

Ham Hock Terrine, apricot, pickled shal-
lot, crispy sage

Scallop, black pudding, mussel emulsion
Salmon, horseradish crème fraiche, citrus
fruits, endive salad
Lets refresh– Homemade sorbet

The Main Event



Prime Beef fillet (served pink), dauphinoise
potatoes, fricassee of wild mushroom, beef
dripping wilted spinach, confit tomatoes

Salmon en croute, salmon fillet stuffed
with basil & tallegio, wrapped in pastry, but-
tered jersey royals, salad

Pea & mint risotto finished with crème
fraiche
Pan fried duck, swede,, cavolo nero,

fondant, blackberries
The finale



Carpaccio of pineapple, rum syrup,
coconut sorbet, raspberries

Chocolate fondant, cherry sorbet,
white chocolate

Apple tart tatin, cinnamon ice cream
Selection of british and French
cheeses, served with Homemade apple and
date chutney, oat biscuits



Our restaurant operates a 10% service charge which is distributed 100% to our hardworking staff