Smoked Haddock Soup
risotto cake and poached quail egg

Martini of South Coast Crab
avocado ice cream and sweetcorn coulis

Pressed Guinea Fowl Terrine
damson chutney

Pan Seared Scallops with Black Pudding
grapefruit and chive dressing

Baked Golden Cross Cheese on Roasted Beetroot (V)
walnut oil

~~~0~~~

Peasmarsh Wild Duck served with a Parsnip Tart
buttered spinach

Rack of Sussex Downs Lamb with Goats Cheese Mash
fig and caramelised onion

Fillet of Broad Oak Beef with Blue Cheese Crust
roasted shallots and garlic potatoes
(£5.00 supplement)

Roasted Monkfish with Parma Ham
butternut squash and rosemary

Risotto of Artichoke with Fresh Peas (V)
shaved parmesan

~~~0~~~

Apple and Pear Tart
blackberry and vanilla ice cream

Caramelised Victoria Plums
cinnamon bavarois

Poached William Pear in a Puff Pastry Case
citrus custard cream

Cappuccino Brulee
brandysnap cigar

Sussex Cheese Plate
black grapes and biscuits

~~~0~~~

Coffee & Petit Fours

£15.50 for two Courses
£21.00 for three courses

You can download the menu here