Welcome to our winter menu featuring seasonal produce at its best, sourced principally from British farms and local waters.
- Scallops on parsnip puree with crisp pancetta
- Roast fig and stilton salad with port vinaigrette v
- Haddock champ cakes with lamb’s lettuce salad
- Locally smoked salmon with the trimmings
- Spiced lentil and pumpkin soup with spiced onion tarka v
- Celeriac and toasted hazelnut veloute v
- Carpaccio of beef, truffle oil, wild rocket, parmesan shavings
- Chicken liver parfait, apple and grape chutney, toasted brioche
- Fresh turbot with mango and avocado salsa
- Roast cod with puy lentils, chorizo and salsa verde
- Salmon fishcakes with spring onion and coriander on lemon butter sauce
- Sussex smokie with flaked haddock and prawns
- Slow braised lamb shank with mustard mash
- Roast loin of Venison with red wine and cassis
- Pot braised pheasant with sage and bacon
- Roast wild duck with juniper onions
- Sausages with salami and lentils
- Roast loin of pork with roasted English onions and mustard sauce
- Pan fried calves liver, bacon with mashed potato
- Rib eye steak, fat chips, béarnaise sauce
- Rosemary and garlic cannon of lamb with rosti potatoes
- Potato dauphinoise ~ Creamy mash ~ Roast potatoes
- Roast root vegetables
- Roast sweet potato ~ Cauliflower cheese
- Seasonal greens ~ Sautéed leeks ~ Braised red cabbage
- Potato, Leek and walnut gratin
- Roast butternut squash with puy lentils and goats cheese
- Roast Mediterranean vegetable and pesto mascarpone tart, salsa verde
- Leek and parmesan risotto
- Sticky gingerbread pudding with brandy sauce
- Warm carrot cake with marmalade syrup & mascarpone
- Chocolate, chestnut & mascarpone cheesecake with caramelized kumquats
- Rhubarb clafoutis with thick pouring cream
- Hot chocolate pudding
- Treacle Tart
- Apple or Pear Tart tatin
- Classic crème brulée
- Cheese selection, pear chutney, oatcakes, celery & black grapes (£3 supplement) v
Starters
Fish
Carne
Served with a choice of the following:
Vegetarian
Dessert
v denotes vegetarian