Roast pumpkin soup with sour cream and apple croutons (v)

 

Baked scallops with chilli and ginger

lime and coriander sauce

 

Terrine of rabbit with prunes and cognac

 

Wealdway goat’s cheese and button onion tatin (v)

roasted pear salad

 

Tartlet of smoked haddock glazed in Ashdown Forresters cheddar

 

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Breast and confit leg of wild duck with a farce of orange

served with a whisky sauce

 

Fillet of carp pan seared served on a wakame seaweed risotto

saffron sauce

 

Saddle of South Downs lamb with rosemary, spinach and goat’s cheese farce

redcurrant jus

 

Fillet of Ashmore beef topped with duck paté and wild mushroom duxelle

wrapped in pastry trellis

Madeira sauce

(£5.00 supplement)

 

Assiette of vegetables: tagliatelle of butternut squash & coriander, caramelised onion & pumpkin tatin and miniature vegetable strudel

with oriental jus (v)

 

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Normandy apple flan

vanilla bean shot, Calvados ice cream

 

Caramelised banana bavarois

roasted banana toffee parfait

 

Selection of chocolate:

white chocolate & bitter plum brulée,

warm dark chocolate & orange whisky bread pudding,

milk chocolate & nougat ice cream

 

Hot pear and saffron charlotte

spiced cardamom ice cream, rosewater jelly

 

Plate of Sussex cheeses

walnut and raisin bread

 

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Coffee & petit fours

 

 

£17.00 for two courses

£23.50 for three courses

 

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