Please select ONE starter, ONE main and ONE dessert for your entire party
Tomato, roasted bell pepper and basil soup with croutons and Tequila cream swirl
Cream of chicken and broccoli soup served with diced chicken pieces, cut herbs, parsnip crisps and a Gordon’s gin cream swirl
Chargrilled vegetable terrine served with seasonal salad leaves with orange and chervil infused crème fraiche
Parisian melon cocktail soaked in Cointreau served with a mixed berry compote, fruit garnish and raspberry coulis
Tartlet of chorizo sausage, mushrooms, red onion and bell peppers, served with salad leaves and a rustic tomato sauce and cut herbs
Chilled poached salmon served with salad leaves tossed in a raspberry infused oil with fresh cut herbs and lemon wedges
North Atlantic prawns and crayfish tails with a herb salad finished with a saffron infused mayonnaise and basil pesto
Hot ramekin of mixed local fish, bound in a white wine sauce, topped with a herb crumble served with seasonal salad leaves tossed in a basil infused oil, served with a tomato and garlic foccacia bread
Smoked salmon and cream cheese roulade, served with a crisp salad drizzled with a sun-dried tomato pesto topped with parsnip crisps and cut herbs
Trio of smoked fish, smoked salmon, halibut and peppered mackerel served with a seasonal salad drizzled with a lemon and dill dressing, served with tomato and garlic foccacia bread
ESN Smoked chicken Caesar salad – cos lettue mixed with rocket, boiled hens eggs, bacon croutons and parmesan shavings topped with a light Caesar dressing and slices of smoked chicken.
Chicken Liver and cranberry parfait with a herb salad warm slices of baguette and an apple and redcurrant chutney.
Smoked Salmon and cod terrine served on a bed of crisp salad with a slice of toasted focaccia bread and a lemon dill mayonnaise.
Sweet carrot and garlic and orange soup finished with crème fraiche, carrot crisps, wholemeal croutons and fresh cut herbs.
Duck, caramelised red onion & redcurrant terrine served on a bed of red char and rocket with a pear and cinnamon chutney drizzled with a port and red currant dressing.
Chargrilled breast of chicken marinated in olive oil, garlic and cut herbs
1)Topped with mozzarella cheese, served with a bell pepper and tomato salsa OR
2) Served with an oyster mushroom, brandy and cream sauce OR
3) Served with a rustic tomato and asparagus sauce
Supreme of chicken filled with
1) Mushroom and Cumberland farcie, served with a thyme and red wine sauce OR
2) Asparagus and guinea fowl mousseline, served with game chips and a white wine jus-lie OR
3) Caramelised red onion, cut herb and Cumberland farcie, wrapped in bacon, served with a natural jus-lie
Traditional roast turkey served with sausage wrap, chestnut stuffing, game chips, cranberry sauce and a white wine jus-lie
Traditional roast leg of English pork, served with game chips, sage and onion seasoning, apple chutney, watercress and a natural jus-lie
Roast leg of English lamb studded with garlic and basil, served with honey roasted parsnips, watercress and red wine jus-lie
Roast leg of English lamb, studded with smoked garlic and rosemary, served on a bed of saffron champ, topped with parsnip crisps, cut herbs and a white wine jus-lie
Traditional braised English beef steak with button mushrooms, onions, celery, carrots and curly parsley, served on a creamy mashed potato with beef sauce and cut herbs
Tournados of English beef fillet, served on a garoch potato with roasted vegetables, topped with asparagus, served with a red wine jus-lie (all cooked medium £10.00 supplement)
Cumberland sausage served on a saffron champ with a caramelised red onion jus-lie topped with parsnip crisps, bacon pieces and cut herbs
Seared Cajun salmon served with a mixed berry salad drizzled with olive oil, served with lemon wedge and a lemon and lime crème fraiche
Red onion and Patsy Gown goats cheese tartlet, served with honey roasted carrots with a garlic and cream sauce, drizzled with sun-dried tomato pesto and cut herbs.
Baby ratatouille served in a crisp filo pastry basket topped with parsnip crisps and drizzled with a basil pesto.
Roasted English Lamb Rump served on a crushed new potato gratin, roasted Mediterranean vegetables and a rosemary scented jus lie.
(Supplement £5.00pp)
Pan seared pork fillet wrapped in Panchetta served on a bed of caramelised red onion and herb mash finished with a peppercorn Madeira sauce.
(Supplement £5.00pp)
Roasted Loin of Pork stuffed with an apricot and shallot Cumberland farcie served with a white wine jus lie and game chips
Oven baked fillet of red snapper marinated in lime, honey, sea salt and thyme served with julienne of vegetables, a saffron cream sauce and drizzled with sundried tomato pesto.
A roasted Mediterranean vegetable tartlet served with a white wine and thyme cream sauce.
Truffled chocolate bavarois served with rum and raisin laced cream, seasonal fruit garnish with raspberry coulis
Strawberry shortbread sandwich/ rounds layered with double cream and fresh strawberries, finished with white chocolate strips, served with Tequila marinated strawberries and blackberry coulis
Tiramisu - two layers of sponge steeped in our mixture of sweetened strong coffee, rum and Tia Maria with a moist flavoursome tiramisu mousse, simply finished with a dusting of cocoa powder on a pool of raspberry coulis and double cream
Banoffee pie - a slice of the classic Sussex sweet served with a peach coulis and fresh strawberry drizzled with double cream
Rich lemon tart served with a soft woodland berry compote with a double cream stripe, garnished with mixed berries
Freshly cut seasonal fruits in a rose petal syrup, finished with double cream
Apple crumble tart with hot English custard and toffee sauce
White chocolate and raspberry cheesecake with fruit garnish, set on an orange coulis dotted with raspberry coulis
Traditional crème brulee served with a mixed berry garnish and pieces of Balmoral shortbread
Bailey’s crème brulee served with a mixed berry garnish and pieces of Balmoral shortbread
Go Mango – A taste of real mango with delectable mango ice cream topped with the creamiest of vanilla ices with a cascade of exotic mango sauce and decorated with a hand piped chocolate crest.
A toffee crunch pie in a chocolate pastry case layered with caramel and chocolate sprinkled with honeycomb pieces and a creamy toffee flavour mousse served with a lime syrup.
Chocolate and raspberry profiterole crown served with fresh fruit garnish, baileys anglaise and dotted with raspberry coulis.
Fresh fruit flan – A crème patisseries topped with glazed fruits served with a peach sauce.