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TWO/THREE COURSE PLATED MENU

Choose two or three courses from the following options:

 Starters

Duck and orange pate, melba toast, fruit chutney, pea shoots

Salmon roulade, pickled cucumber, baby chervil, olive  oil, lemon wedge

Grilled vegetable tian, olive tapenade, croutes, micro cress

Seasonal soup, homemade bread, whipped butter

Ham hock terrine, watercress, quail eggs, pea puree

Hazelnut crumbed, ash rubbed goats cheese, spiced tomato chutney, rocket & pear dressing

 Mains

Seared beef fillet, braised beef & mushroom flank, hand cut chips, vine cherry tomatoes, panache of vegetables, wilted baby spinach  – 

Sauce options: mixed peppercorn sauce, red wine jus, mushroom morale sauce

Seared cod fillet wrapped in Parma ham, crushed new potatoes, grilled fennel bulb in a cockle & clam seafood bisque

Confit belly of pork, potato fondant, black pudding, creamed savoy cabbage,  red wine jus, crackling

Crispy skinned grilled free range chicken supreme, chorizo & leek risotto, baby rocket

Wild mushroom, Sussex camembert and tarragon filo basket, cauliflower & truffle puree, grilled tomato, courgette ribbons

 Desserts

Choice of three English farmhouse cheese’s, crackers, quince paste, apple chutney

Milk chocolate & saffron fondant, peanut butter truffles, white chocolate mousse

Coconut & strawberry arrancini, mango puree, candied lemon peel

Elderflower Panna Cotta, ginger biscuit crumb, blueberry sorbet

Apple & seasonal fruit crumble, vanilla ice cream