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Dinner Menu Starter Hot Grilled loin of yellowfin tuna on a miniature nicoise salad with raspberry vinaigrette Scallop spiedino with crushed peas, shallot puree and citrus foam Selsey crab and langoustine ravioli with a lemongrass and chervil veloute Smoked breast of Gressingham duck with a beetroot and marinated cherry salad and artichoke crisps Smoked ham and broad bean risotto finished with white truffle and a Parmesan crisp Roast quail with marinated palm hearts, mixed baby leaves and orange dressing Warm pear and blue cheese salad with toasted pecans, pink peppered shallots and vanilla vinaigrette (V) Warm goats cheese puff pastry tart with red pepper, malted onion and black olive tapenade (V) Soup Cream of baby leek and potato (V) Roasted butternut squash (V) Lobster bisque Corn fed chicken and sweet corn Vichyssoise of baby chard and fennel (cold) (V) Trio of soups (choose 3 of the above) Cold Carpaccio of beef with potato blini, horseradish cream, butternut puree and parsnip crisps Pressed ham hock and foie gras terrine with toasted brioche and fig chutney Parma ham and roast walnut salad with aged balsamic and sun blushed tomatoes Smoked salmon cube with pickled cucumber, grilled fennel and crab mousse Whole Portobello mushroom with grilled halloumi and fine ratatouille (V) Pearl Mozzarella and fig salad with rocket, marinated tomatoes and pumpkin seed dressing (V) Main Pan-fried sea bass with black tiger king prawns, pak choi and sorrel veloute Baked fillet of halibut with baby broccoli, celeriac puree and a tarragon sauce Grilled fillet of lemon sole with a herb crust served with crushed chive potatoes and a Basil and vanilla beurre blanc Pan roasted fillet of John Dory, Selsey crab cake and sauce vierge Confit leg of duck with fondant potatoes braised kale and beetroot and a red berry sauce Loin of Sussex venison with chateau potatoes, braised red cabbage, parsnip puree and a port and juniper sauce * Supreme of corn fed chicken with boulangere potatoes, wilted spinach and a rich Madeira sauce Prime fillet steak with dauphinoise potato, carrot puree and a wild mushroom sauce ‘Surf and Turf’ prime fillet steak with Dijon crushed potatoes, lobster medallions and a smoked garlic and chive butter Veal ‘osso bucco’ with braised savoy cabbage creamed parsnip and its own jus * Rack of British lamb with wilted greens, pea puree and morel sauce ** Lamb rump with confit shoulder, roasted root vegetables and lamb jus Slow cooked pork loin with a millefeuille of potato and an apple and cider sauce Breast of Guinea fowl with a Toulouse sausage cassoulet and potato gratin Risotto of wild mushroom with spring onion, Parmesan crisp and truffle oil (V) Creamy watercress and Roquefort tortellini with fennel crisps (V) Deconstructed Mediterranean vegetable and feta cheese Wellington served with seasonal leaves and mint vinaigrette (V) Vegetable hotpot (V) Served with table bowls of; Seasonal vegetables *Please check availability **Price dependent on season Dessert Chocolate ravioli of spiced mandarin with a white chocolate liqueur sauce Indulgent dark chocolate marquise with malted barley ice cream and fleur de sel powdered fudge Mixed berry champagne jelly with vanilla mascarpone and honey tuille Pistachio macaroon with marinated berries and amaretto cream Baked vanilla cheesecake served with vanilla cream and berry compote Traditional Eton mess with fresh strawberries and vanilla meringue Seasonal fruit and berry salad in a dark chocolate cup with pink champagne sorbet Selection of Swiss ice cream and sorbets Hot Whole pear poached in red burgundy and spice with honey yogurt and tuille biscuit Sticky date and walnut pudding with butterscotch sauce marinated dates and milk ice cream Warm treacle tart with vanilla bean ice cream Individual apple tart with candied walnut and a sweet plum cream Trio’s and textures 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 and pistachio Dark chocolate torte, Honey nut pavlova, Passion fruit syllabub, Apple textures – bramley jelly, cox’s compote, granny granita, apple scented cream and amaretti biscuit Followed by coffee & homemade brownies 2 course - £55.00 per person + VAT 3 course - £60.50 per person + VAT Notes All of the above menus include the following:
Not included (but you might like to consider) Please see our at a glance brochure for est. costs.
All costs are excluding VAT at 17.5% and are based on minimum numbers of 80 guests – any less than this and additional costs may be incurred You may also like to consider … Post dinner Our suggestions: Lime Cheese Eclectic display of Sussex cheeses with artisan breads, biscuits, crudités and selection of homemade chutneys Lime Freeze A stunning display of luxury ice creams and refreshing sorbets. Always a popular choice with adults and children who can choose from a selection of toppings, sprinkles, and sauces or sandwich between meringues, wafers, homemade brownies and flapjacks – YUM! |