Christmas Menu 2018

Starters

Roquefort Panna Cotta, melba toasts, sun blushed tomatoes & balsamic dressed leaves
Smoked Scottish Salmon & Trout Roulade, dill cream dressing & rocket
Gressingham Duck Terrine, pear chutney, granary toasts 
Wild Mushroom & Spinach Rissotto, truffle oil, white wine & parmesan curls
Winter Pumpkin & Ginger Soup, vegetable crisps  

Main Course

Roast Norfolk Turkey, seasonal root vegetables, roast potatoes, cranberry & bread sauce. Served with ‘lashings of gravy’
Shank of Lamb, spinach creamed potatoes, braised red cabbage, port & redcurrant jus
Slow roasted Belly of Pork, fondant potatoes, buttered curly kale, apple compote & red wine reduction  
Confit of Duck leg, roasted roots, butternut squash puree, port & rosemary reduction
Slow Roasted Piemento Pepper & Pine Nut Gnocci, rocket pesto 
Ashdown Venison Casserole, chive cream potatoes with winter vegetables
Seafood Linguine, fennel, garlic, chili & lemon, finished with white wine & micro watercress  

 

Desserts

Traditional Christmas Plum Pudding, brandy custard & ice cream
Brighton Blue & Sussex Charmer Cheese, ale chutney, apple, grapes & celery sticks
Passion Fruit Mousse, winter berry compote
Belgian Chocolate & Brioche Bread & Butter Pudding, custard sauce
Individual Creme Brulee


Price per head, three courses £31.00 per head or £27.00 for two courses
Parties of six or more are subject to a 10% service charge
Please note that spaces are limited & therefore prompt booking is advised on 01342 822363