Spring/Summer Plated Starter

A timbale of marinated aubergines, avocado, mozzarella, tomato and basil

Terrine of goats cheese and potato with a peppered leaf salad

and drizzled with pumpkin oil

A stack of sun dried tomato biscotti with caponata, tuna carpaccio and basil aioli

Beef carpaccio con salmoriglio on a bed of rocket

drizzled with lemon-infused olive oil and parmigiano reggiano

Slices of smoked duck on a bed of curly endive, served with celeriac brandade,

shallot confit and porcini mushrooms

Spring/Summer Plated Main Course

Thyme, oregano and citrus marinated breast of chicken with roasted crushed new potatoes

served with char grilled aubergine, courgette, roasted red and yellow bell pepper

with a lemon and balsamic reduction

Breast of duck served over Puy lentils with pancetta, roasted shallots,

with honey glazed carrots, snow peas with a Sauternes sauce

Pan-fried guinea fowl breast stuffed with black olive tapanade with rosemary potato discs

served with courgettes, baby carrots and a red wine and thyme jus

Asian crispy roast pork belly with daikon and potato gratin,

green beans with a sesame miso dressing

Roast salmon served with baby new potatoes, asparagus, summer peas

with a sauce vierge and a tomato concasse

(olive oil, lemon juice, fresh herbs)

Roasted fillet of beef with wild mushrooms, roasted baby new potatoes

served with green beans, baby glazed carrots and a thyme and Madeira sauce

Fillet of Sussex lamb rolled in fresh herbs, with roasted baby new potatoes

served with green beans, baby glazed carrots and a juniper or tarragon hollandaise and a red wine jus

Field mushrooms stuffed with three-grain rice tossed with sage, onion and pine nuts

over wilted spinach drizzled with a Madeira sauce

Spring/Summer Plated Dessert

Individual summer pudding with strawberries, raspberries,

blueberries and red currents

Strawberries marinated in moscatel syrup served with almond tuilles

Saffron poached pears with mascarpone and pistachio biscotti

Lemon and almond tart with a chocolate amaretti crust

Pear and frangipane tart with mascarpone

Chocolate truffe with thick cream and red berries

All come with artisan bread and butter, fairtrade coffee and Montezuma chocolates

Please enquire for full menu

These menus are a sample and are subject to change

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