Sample menu

Starters

Roasted bell pepper and tomato basil soup with wholemeal croutons with tequila cream whirl

Roasted woodland mushroom soup finished with cut herbs and croutons and a cream whirl

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 mixed berry compote, fruit garnish and raspberry coulis

North Atlantic prawns and Crayfish tails with a herb salad finished with a saffron infused mayonnaise and basil pesto

Duck and Orange Parfait with cut chives served with mixed seasonal leaves, toasted baguette slices and an apple and redcurrant coulis

Tian of Smoked chicken bound in a lime and chive mayonnaise topped with crispy bacon, finished with a balsamic reduction and raspberry dressing

Tartlet of chorizo sausage, mushrooms, red onion and bell peppers served with salad leaves and rustic tomato sauce and cut herbs

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

Chilled poached salmon served with salad leaves tossed in a raspberry infused oil with fresh cut herbs , brown bloomer loaf slices and lemon wedges

Duck, cranberry and caramelised red onion terrine served with mixed seasonal leaves, foccacia bread drizzled with a port and redcurrant dressing

East Sussex National beetroot and orange salmon gravalax. Simply served with seasonal salad leaves and julienne of cucumber tossed in a paprika infused oil with Mitsubishi greens, orange wedge and a crusty brown roll

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 infused dressing, and a tomato and garlic foccacia bread slice

(Some of our foods may contain ingredients produced from genetically modified soya and/or maize.

Some of the dishes may contain nuts. Please ask staff for details)