Inclusive Canapes

Pan-fried cod cheeks with a warm Parma ham salsa

Smoked eel, candy striped beetroot and horseradish cream

Seared fillet of beef with pearl barley risotto and garlic foam

Venison tartare profiterole with foie gras mousse and orange compote

Warm pea soup in a glass shot with a coconut froth

Lemon scented halloumi coated in panko with a lime dip

Please choose one option from each of the following courses

Amuse bouche

Lobster medallion with caviar

Sussex pork shoulder tortellini with granny apple and cider infusion

Roasted butternut squash filo money bag with an orange scented yoghurt dip

Goats cheese tian with sweet pepper, malted onion and black olive tapenade

Starter

Poached scallops on a bed of crushed peas with sweetcorn puree and orange foam

Twice cooked pork belly with beetroot confit, pea puree and truffle oil

Smoked salmon cube with pickled cucumber, grilled fennel and crab mousse

Carpaccio of beef with potato blini, horseradish cream and parsnip crisps

Fish course

Carpaccio of tuna and swordfish with lemon butter dressing

Langoustines with Parma ham, pickled apple puree and walnuts

Pan roasted line caught sea bass with asparagus, baby leek and white truffle sauce

Roasted red mullet with mackerel rillettes and purple shiso leaf

Salt and pepper calamari with freshwater prawn puree and watercress cream

Main

Pan roasted fillet of John Dory, Selsey crab cake and sauce vierge

Veal osso bucco with braised cabbage parsnip puree and its own jus

Pan roasted duck breast with confit leg beignet braised leeks and a mushrooms and a red wine sauce

‘Surf and Turf’ prime fillet steak with Dijon crushed potatoes, lobster claw and a smoked garlic and chive butter

Butternut squash ravioli with a leek and sage broth (v)

Refresher course

Pineapple and mint martini

Trio of scented jelly cubes

Pink champagne sorbet

Black pepper sorbet

Desserts (trio)

Indulgent dark chocolate marquise, Ball of flavoured ice cream with popping candy tuille, mixed summer berry shot

Rich chocolate pot, Classic Eton mess, Lemon tart with clotted cream

Triple chocolate brownie, Raspberry and Kirsch cranachan, Lemon posset with fresh honeycomb

Dark chocolate torte, Honey nut Pavlova, Passion fruit syllabub,

Petit fours and coffee

Freshly brewed coffee, tea and herbal infusions with a hand made selection of fudge, brownies, truffles and jellies