Christmas and New Year Menus

The Restaurant is open only on Friday and Saturday nights

during January, February and March

The bar menu is available all week during food service times (Link)

Menu

Starters

Cream of leek amd mushroom soup with cheese croute

<elange of wild mushroom on toast with HP sauce

King prawns with garlic butter,

crusty bread, lemon and picked leaves

Chicken liver and pork pate with spiced apple chutney

and Melba toast

Main Courses

Traditional beer battered code served with hand cut chips, mushy peas and homemade tartar sauce

Brighton plaice with king prawns & caper butter

served with hand cut rustic chips

Poached salmon served with saffron risotto, courgette ragoute

topped off with dressed leaves

Pan fried rib eye steak and peppercorn sauce

served with hand cut rustic chips, griiled tomato

and a field mushroom

Seared sea bass with crushed new potatoes

and green vegetables

Goats cheese and caramelized red onion tart

served with salad and new potatoes

Pan seared wild duck breast

with braised red cabbage, fondant potatoe,

confit shallots and a red wine jus

Guilty Pleasures

Chocolate pannacotta

with a compote of berries

Baileys Crème Brulee and Shortbread.

Chefs seasonal Fruit Crumble with Custard.

Great British luxury Ice Cream.

Cheese and Biscuits with spiced Apple chutney.

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Available Friday and Saturday evening

Menu may change throughout the season