Mid-week Luncheon Menu
Sample Menu
2 courses 32.95 3 courses 37.95
Canapés
Starters
Cauliflower Soup with Indian Spiced Tiger Prawns
Beetroot Cured Loch Duart Salmon Watercress Salad and Frozen Horseradish Cream
Pheasant and Wild Mushroom Rillette with Apricot Chutney and Candied Walnuts
Panko Breadcrumbed Monkfish Cheeks Sauce Gribiche, Pickled Wild Mushrooms, Crisp Pancetta
Rye Bay Scallop Ceviche with Roe Emulsion Blood Orange Dressing, Avocado Puree
Chicken Liver Parfait with Pear Chutney Brioche Croutes, Quince Jam
Soft Goats Cheese Mousse with Red Pepper Jelly Mediterranean Vegetable Salad, Harissa Dressing
Ham Hock and Cornfed Chicken Terrine Grain Mustard Mayonnaise, Pickled Quails Egg
Mains
Slow Braised Ox Cheek with Rare Fillet of Beef and Lardons
Grain Mustard Mash, Root Vegetable Panache, Onion Fritters
Confit Leg of Gressingham Duck with Peppered Breast
Vegetable Stir Fry, Parsnip Puree, Duck Potato Croquette
Five Spice and Roasted Plum Sauce
Grilled Fillet of South Coast Cod
Shellfish and Winter Vegetable Pasta Linguini
Basil Creamed Veloute
Corn Fed Chicken Breast Wrapped in Pancetta
Wild Mushroom and Green Peppercorn Cider Sauce
Pan Fried Pink Fir Apple Potatoes
Pan Fried Wood Pigeon with Potato Gallette
Roasted Root Vegetables, Claret Jus, Crisp Pancetta
Baked Dauphinoise Potato with Sussex Brie
Thyme and Hazelnut Beurre Blanc, Haricot Vert
Oyster Mushrooms, Watercress Salad
Venison and Beetroot Faggots, Herb Mash
Sweet Red Cabbage, Sauce Shiraz, Caramelised Shallots
Pan Roasted Skate Wing with Salt Cod Brandade Potato Fritters
Brown Shrimp and Chive Butter Sauce
Desserts
White and dark Chocolate Marquise Mousse
Griotine Cherries, Kirsch Sponge, Chocolate Meringue
Trio of Ice creams with Almond and Orange Tuille
(Vanilla, Chocolate, Honeycomb, Coffee, Coconut, Salted Caramel)
Glazed Vanilla Mousse with Roasted Rhubarb
Toasted Gingerbread and Ice Cream
Iced White Chocolate Parfait, Chocolate Ice Cream, Marshmallow
Pistachio Anglaise, Caramelised Bananas, Salted Popcorn
Caramelised Cox Apple Tart Tatin
Szechuan Toffee Sauce, Honeycomb Ice Cream
Cardamom Panacotta with Blood Orange Compote
Basil Meringue, Prosecco Sorbet
Selection of British Cheese with Quince Jam
3.00 Supplement
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Coffee, Tea and Sweetmeats – 3.95
Doubles and Lattes – 4.95
