Dinner sample menus back
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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