3 courses £49.00pp. Choice menu. Coffee extra. Reservations must be made through the restaurant and a non-refundable deposit of £25pp will be required. Just few Tables left Telephone 01424 751137
Canapes
Appetiser
Wild Mushroom and Chestnut Cappuccino Soup
STARTERS
Smoked Cod, Potato, Sweetcorn and Watercress Chowder
Salmon Cured Salmon Ballotine wrapped in Nori Orange Dressing, Wasabi Emulsion
Pheasant and Wild Mushroom Rillette
with Apricot Chutney, Candied Walnuts
Chicken Liver Parfait with Quince Jam, Pear Chutney, Pickled Wild Mushrooms and Brioche Toast
Souffle Twice-Cooked Sussex Blue Cheese and Walnut Soufflé,
Granny Smith, Celery and Yoghurt Salad
Ham Hock and Cornfed Chicken Terrine,
Seared Scallop, Piccalilli and Sourdough Toast
Pigeon Pastrami
with Pickled Red Cabbage, Grain Mustard Mayonnaise, Ciabatta Croute
Scallop
Seared Rye Bay Scallops, Parsnip Puree
Apple Dressing, Crisp Pancetta
Prawn
Tiger Prawn and Courgette Coconut Tempura
Mango and Chilli Chutney
MAIN COURSES
Oven Roasted Chateaubriand of Beef with Dauphinoise
Wild Mushroom Claret Jus
Roast Pheasant Breast Wrapped in Pancetta
Cranberry Tartlet, Chanterelle Mushroom Cider Sauce, Creamed Potato
Sweet Potato Game Chips, Chestnut Stuffing
Roasted Fillet of Wild Seabass
with Winter Greens, Vitalotte Potatoes, Crab Ravioli
Shellfish and Orange Bisque Sauce
Slow Roasted Pork Belly
with Black Pudding, Pickled Cabbage, Seared Scallops
Ham Croquettes, Apple and Date Puree
Confit Duck Leg with Roasted Breast
with Thyme Roasted Root Vegetables, Five Spiced Damson Jus,
Creamed Parsnip, Fondant Potato
Slow Cooked Ox Cheek
and Rare Sirloin of Beef, Garlic and Herb Mash,
Roasted Root Vegetable Panache, Crispy Onions
Wild Mushroom and Chestnut Wellington
Honey Glazed Root Vegetables, Creamed Potato, Truffle Butter
Grilled Fillet of Cod
Pickled Mushrooms, Lardons, Port and Sage Jus, Roasted Pink Fir Potatoes
DESSERTS
Glazed Coconut Mousse
with Tropical Fruit Compote Mango Sorbet
Trio of Ice Creams
with Almond and Orange Tuille
Christmas Pudding
with Cognac Ice cream and Custard
Iced Chestnut Parfait
with Mandarin Caramel, Chestnut Cream and Sorbet
Lemon Verbena Panna Cotta
with Orange Compote, Prosecco Sorbet
Pineapple Tart Tatin
with Gingerbread Ice Cream and Toffee Sauce
Assiette of Chocolate
Salted Caramel Sauce and Griotine Cherries, White Chocolate Timbale,
Marquise Mousse, Dark Chocolate Delice
Selection of British Cheese
with Quince Jelly
