Our dinner menu is crafted from years of experience.

Dishes that delight is reward enough. Guests who come back time and time again, show us we have it just right.


BMR - Gold awardKnowing that dinner tends to be the main meal of the day and that many guests join us to enjoy a good evening, we have taken especial care in creating a menu which should please every taste.

Please take a while to look through our dishes and choose ones you may like.


Smooth Chicken Liver Parfait

Red Onion Marmalade, White Truffle Emulsion and Toasted Brioche

Seafood Salad Nero

Octopus, Calamari, Prawns, Mussels, marinated in Olive Oil and Lemon, with Black Linguini

Classic Fillet Steak Tartare

served with Melba Toast

Tempura Tiger Prawns

Garlic Mayonnaise and Chilli Jam

Trio of Chancre Crab

Quenelle of Crabmeat, Espresso of Crab Bisque, Crab Spring Roll

Oak Smoked Salmon

Capers, Shallots, and Horseradish Crème Fraîche Ice Cream

Salt and Pepper Crispy Calamari

Lemon Mayonnaise

Warm Salad of Pigeon Breast

Slow Cooked Hen’s Egg, Black Pudding, Crispy Pancetta, Baby Balsamic Onions

Lobster, Chancre Crabmeat and Prawn Remoulade

Melon Sorbet, Chilled Gazpacho

Seared Scallops with Chorizo

Salad Rocket, Parmesan, Gremolata Dressing

Main Courses

Roasted Cannon of Lamb

Gratin Dauphinoise Potato, Squash Purée, Baby Vegetables, with Minted Lamb Jus

Pan-Seared Breast of Duck

Fondant Potato, Glazed Vegetables, Orange Sauce

Breast of Free Range Chicken à la Française

Seasonal Wild Mushroom Cream Velouté, Peas, Smoked Bacon Lardons, Creamed Potato and Buttered Baby Leeks

Fillet of matured Red Hereford Beef Rossini

Foie Gras, Fondant Potato, French Beans, Glazed Rainbow Carrots, Madeira Wine Truffle Jus

Pan-Fried Gnocchi

Garlic, Mushrooms, Sun Blushed Tomatoes, Spinach Leaves and Glazed Goats Cheese and Pesto Dressing

Risotto of Mushrooms and Truffle

Buttered Asparagus, Shavings of Parmesan and Rocket Leaves, dressed with White Truffle Oil

Pancetta Roasted Monkfish

Potato Rosti, Pea Pur&ecaute;e, Red Wine Sauce

Pan-Fried Fillet of Seabass

Scallion Mash, Green Beans, Sauce Vierge

Fillet of Turbot Gratin

Crushed New Potato with Crabmeat, Buttered Asparagus, glazed with Champagne Sabayon

Traditional Fish ‘N’ Chips

Fillet of Cod in Golden Batter, with Mushy Peas and Tartare Sauce

Dived Guernsey Scallops and King Prawns

Seared in Garlic Butter, Parsley Mash, Mange Tout Peas and Roasted Cherry Tomatoes

Fillet of Brill Mille Feuille

Lightly Curried Fricassée of Shellfish and Vegetables, with Puff Pastry

The Grill

14oz English Rib Steak Garni

Cooked on the Bone

Matured Red Hereford 8oz Sirloin Steak Garni


matured Red Hereford 8oz Fillet Garni


The Beaucette Surf ‘N’ Turf

with 6 King Prawns in Garlic Butter
Sirloin £23.50 or Matured Red Hereford Fillet £28.95

all Served with Fries


Choice of Sauces

Diane, Au Poivre, or Béarnaise Sauce
£2.25 extra

Matured Red Hereford Châteaubriand Béarnaise (2 covers)

with Garden Vegetables, Fries, Tomato, Mushrooms. Crispy Onion Rings

Side Orders

Panache of Vegetables


Green Beans


Glazed Carrots


Side Orders, continued…

Mange Tout


Potato Chips or Buttered New Potatoes


Gratin Dauphinoise Potato


House Salad


Rocket and Parmesan Salad


Tomato and Red Onion Salad


Garlic Bread


Garlic Bread Cheese




Lemon Curd Cheesecake

Raspberry Sauce

Sticky Toffee Pudding

Butterscotch Sauce and Vanilla Ice Cream

Chocolate Praline Torte

Cointreau and Orange Sauce

Vanilla Crème Brulée

White Chocolate Ice Cream and Almond Tuile

Meringue Du Chef

Vanilla Ice Cream, Strawberries, Guernsey Cream and Chocolate Sauce

Iced Pistachio Nougat Parfait

Shortbread Biscuit and Pistachio Cream

Brandy Basket of Guernsey Ice Creams

Chef’s Selection

Warm Chocolate Fondant

Honeycomb Ice Cream (please allow 20 minutes)

…and why not accompany your dessert with a glass of dessert wine?

Dessert Wines

Domaine de Larbarthe, Gaillac Doux

100ml glass £4.50 or a bottle for £23.95

Elysium – Californian Black Muscat Dessert Wine

375ml bottle for £19.95

Muscat de Beaumes de Venise, Domaine de Durban

375ml bottle for £22.95

Cheese Selection

A choice of 3 cheeses from the list below

Wookey Hole Farmhouse Cheddar, Blue Murder, Smoked Wedmore, Brie de Meaux, Waterloo, Pont-l’Évêque

with Biscuits, Grapes, Celery and Fig Chutney

…and complement your cheese with one of our fine selections of Port


Windsor Ruby Port


Wiese and Krohn Colheita Vintage Port 2001


Graham’s Vintage Port


Childrens’ Menu

Please note that this menu is for Children only


Fried Chicken Goujons
Fish ‘N’ Chips
Pork Sausages
Beef Lasagne
Cold Ham ‘N’ Grated Cheddar Cheese
Ham or Cheese Omelette
Scampi ‘N’ Chips

Each of the above is served with either

Fries, New or Mash Potatoes, and a choice of Peas, Baked Beans or a small Salad

…followed by…

2 scoops of Ice Cream

Chocolate, Strawberry, or Vanilla

Winter Warmer

Usually available from mid-November until the end of March Tuesday to Saturday lunchtime and Tuesday to Friday evenings, in addition to our normal Lunchtime Menu and Evening À la Carte Menu

Tempura Tiger Prawns

with sweet chilli jam and seasonal Leaves

Smooth Chicken Liver Parfait

Red onion marmalade and Toasted Brioche

Goats Cheese Salad (V)

Rocket Salad, Sun blushed Tomatoes, Pine Nuts, Garlic Crostini and Fig Chutney

Smoked Haddock and Clam Chowder

with Crusty Bread


Steak ‘N’ Ale Mushroom Pudding

with Mash or Chips, vegetables and red wine Gravy

Fettuccini Pasta (V)

White Wine Sauce of Shallots, Garlic, Wild Mushrooms, Sun Blushed Tomatoes

Pan Fried Calves Liver ‘N’ Bacon

Mash Potato, Onion Rings and Red Wine Sauce

Fish ’N’ Chips

Fillet of cod in golden batter with peas and Tartare Sauce


Lemon Curd Cheesecake

Raspberry Sauce

Warm Apple Pie

served with Vanilla Ice Cream or Custard

Sticky Toffee Pudding

Butterscotch Sauce and Vanilla Ice Cream

Vanilla Crème Brulée

White Chocolate Ice Cream and Almond Tuile


For your lunch or dinner reservation, please telephone the Restaurant at Beaucette Marina on
+44 (0) 1481 247066.

We look forward to hearing from you.

Chef Patron James and Valerie Scowen