Mains
Pan Fried Breast of Wood Pigeon with Roasted Baby Beetroots, Pickled Walnuts and Wild Roquette
Duo of Smoked and Home Cured Salmon on a Celeriac and Apple Salad With Dill and Keta Caviar Dressing
Devilled Selsey Crab served with Buttered New Potatoes and Dressed Watercress
Pan Fried Fillets of Sea Bass on Crushed Potato, Wilted Spinach with Bacon and Fresh Herb Fish Cream Sauce
Oven Baked Sussex Rump of Lamb With Potato and aubergine gratin, Green Beans and a Red Wine Jus
Ballotine of Rabbit served on a Risotto of Girolle Mushrooms and Finished with a Light Cider Cream
Caramelised White Onion and Stilton Tart with a Broccoli and Cheddar Soufflé
Medallions of Monkfish and King Prawns Served in a Light Thai Curry Sauce, Aromatic Rice and Pak Choi
Poached Fillet of Sea Trout on Crushed Potato with Soused Sea Vegetables
Breast of Barbary Duck with a Confit Leg Spring Roll Pak Choi and a Star Anise Jus