Starters & Small Plates
1. Fresh grilled, filleted Cornish sardines
on olive tapenade crostini with rocket
2. Roast Butternut squash soup
with bay leaf cream and toasted pumpkin seeds
3. Ham hock terrine
with fig jam, crispy onion rings and toasted sourdough
Mains
1. Roast Sirloin of dry-aged Hampshire beef
with horseradish sauce and roasting jus
2. Slow cooked, dry-aged belly of Berkshire pork
with Bramley apple compote
3. Pan roasted breast of cornfed chicken
with bread sauce and pigs in blanket
4. Spiced lentil nut roast
with orange and cranberry sauce and rapeseed roast potatoes
5. Roast sharing board for two consisting of sirloin, pork belly and chicken
with a sweet chili glaze, bok choy and Jasmine rice
6. All served with
Yorkshire pudding, duck fat roast potatoes, savoy cabbage, cauliflower cheese, honey roast carrots and roasted beets.
Desserts
1. Handmade ice creams from the local Forest of Bere Dairy, Southwick
Choice of two scoops, served with homemade shortbread:
Chocolate, Madagascan vanilla, Strawberry or lemon curd, raspberry sorbet
2. Sticky toffee pudding
with toffee sauce and vanilla ice cream
3. Macerated raspberry vanilla crème brulee
and a langue-de-chat biscuit
4. Affogato
Double espresso over Madagascan vanilla ice cream served with amaretti biscuits
5. Bramley apple and blackberry crumble
with vanilla bean clotted cream custard
Two courses £29.50 Three courses £36.00
Sharing board two courses £70.00 Sharing board three courses £80.00
