First Course

Meat

• Chicken Liver and Cranberry Pate with Tangerine Glaze

  Kilner jar of homemade pate, berry and shallot Confit and warm brioche

• Smoked Duck Breast with Pink Grapefruit and Mandarin

  Watercress, rocket and pomegranate salad

• Spiced Tandoori Chicken and Coriander Timbale

  Green mango and lime chutney and a shard of poppadum

• Sussex Black Pudding and Old Spot Pork Scotch Eggs

  Windfall chutney and ruby slaw

Fish

• ‘Posh Prawn Cocktail’

  In a martini glass with smoked salmon and prawns, Bloody Mary dressing and green pea puree

• Jar of Crab Pate with Caper and Cucumber Salsa

  Artisan toast, chopped egg and parsley

• Oak Smoked Haddock with Poached Hens Egg

  Black pepper, lemon and parsley butter, watercress

• Salmon and Prawn Mille Feuille

  Fresh poached salmon, smoked salmon layered with crème fraiche With king prawn and salmon keta, strawberry and cucumber dressing

• Smoked Salmon and Boursin Roulade

  With pea shoot and ruby chard salad, beetroot balsamic

Vegetarian

• Grilled Goat’s Cheese Rarebit

  With Heritage roast beetroot, sweet onion marmalade and tiny peas

Vegetarian

• Beetroot and Ruby Onion Tart Tatin with Sour Cream

  With avocado, chilli and spring onion salsa

• Butter Bean and Yam Falafels

  With roast cashew and cranberries, hazelnut pesto, ruby slaw

• Goats Cheese, Mint, Pomegranate and Beetroot Ravioli

  With pea and beet salsa and pea shoots

• Grilled Halloumi Burger with Balsamic Portobello Mushroom

  Charred red pepper, pink onion jam and crispy chick peas. Brioche roll

• Pea and Spinach Risotto

  With toasted pine nuts and crème fraiche, balsamic drizzle

• Porcini and Parmesan Torte

  With sun kiss basil tomatoes, courgette spaghetti and date balsamic

• Portobello and Grilled Goats Cheese with sweet Chilli Glaze and Salted Seeds

  Sun blush apricots, roasted nuts and ruby onion chutney

• Scotch Egg with Chick Peas, Grated Roots and Panko Crumbs

  Warm potato and rocket salad, marinated baby tomatoes

• Tian of Char Roasted Vegetables and Quinoa with Scorched Vine Tomatoes

  With char roast auborgine, courgettes, butternut squash and spinach

Vegan

• ‘Beans on Toast’

  Cassoulet of bean medley on toasted soda farle with roast smoked sweet garlic gloves

Salads

• Beetroot & Raspberry Salad

  Sliced beetroot and fresh raspberries served in walnut oil and raspberry vinaigrette

• Chunky American Coleslaw

  Crisp white cabbage, grated carrot, onion in mayonnaise with poppy & mustard seed

• Marinated Feta and Tomato Salad

  With black olives, red onions and fresh herbs

• Mixed Baby Leaf Salad

  Rocket, watercress, lambs tongue lettuce, oak leaf lettuce with micro herbs

• Nutty Seed and Grain salad

  Roasted seeds, bulgur wheat, giant cous cous, toasted grains sundried fruit and sea salt

• Parmesan, Parsley & Spaghetti Salad

  Fresh spaghetti in grated parmesan, garlic olive oil, fine green beans, fresh parsley & crunchy sea salt

• Roasted Butternut Squash and Sweet Potato Salad

  With chilli and coriander pumpkin and sunflower seeds

• Spinach and Parmesan Salad

  With toasted pine nuts parmesan shavings and garlic olive oil

• Tabouleah

  Bulgur wheat, couscous, mint, onion, tomato lemon parsley & olive oil

• Traditional Potato Salad

  With onions, mayonnaise, mustard seeds and Italian parsley

Evening Food

Meat

• ‘Bacon Butties’

  Fresh baker’s baps with smoked bacon and marmalade mustard butter

• ‘Hot Sausage Rolls’

  Butchers best Sausages in hot crusty petit pain with ketchup, mustard and brown sauce

• Hog Roast Whole Local Sussex Porker

  Spit roasted for 8 to 10 hours slowly basted with juniper, sage, sea salt and mustard marinade

• Roast Pork Rolls

  Slow roast pork, apple sauce and stuffing butter in soft baps

• Spiced Chicken Fajitas

  With curried chicken, red onion, coriander, mayonnaise and mango

Fish

• ‘Fish and Chips’

  Deep fried breaded scampi and fat chips served in newspaper cones

• Fish Finger Sandwiches

  Fish fingers, tartar sauce and ketchup in white bread and butter

Vegetarian

• ‘Just Some Cheese’

  One whole Brie de Meaux -whole English Stilton- Truckle of Cheddar, large Kilner jar of homemade fruit chutney. Trellis pedestal of sweet seedless black and green grapes, basket of crusty breads and biscuits plates, knives and serviettes

• Mushroom and Tomato Rolls

  Sauté flat mushrooms and griddled tomatoes in rolls

Vegan

• Sweet Potato and Butternut Squash Wraps

  With spring onions, red pepper, toasted seeds and fresh herbs sweet chili

Buffet Desserts

• Banoffee Pie

  Toffee, bananas, whipped cream & chocolate on a crisp biscuit base, coffee syrup

• Caramelised Brioche & Butter Marmalade Pudding

  With mascarpone cream and tangerine cordial

• Caramelised Lemon Tart

  With a crisp sugar crust and fresh mango sauce

• Chocolate Truffle Mousse

  The richest chocolate mousse with a caramel glaze

• Clotted Crème Brulee

  Slow baked clotted cream desert with a caramelised sugar crust topped with fresh raspberries & mint

• English Strawberries & Cream (Seasonal)

  Ripe English strawberries served with whipped cream

• Fresh Fruit Platter

  Ripe seasonal fruits with lime, elderflower scented syrup, honey crème fraiche

• Lemon Meringue Eton Mess

  Homemade lemon curd, whipped cream, lemon cello and meringue

• Summer Pudding Mille Feuille

  Layers of vanilla brioche, summer fruits in cassis syrup With mascarpone and fruit and mint salsa

• Sweet Berry Pavlova

  Crisp & chewy marshmallow meringue, with whipped cream, sweet ripe berries and peach puree

• Vanilla Pannacotta

  With raspberry and ginger

• White Chocolate Cheese Cake with Strawberries

  With a milk chocolate sauce and berry puree

Carve at Table

Meat

• Roast Leg of Piltdown Pork with Salted Crackling

  On a bed of sweet sticky root vegetables, Jugs of fresh mustard and cider gravy, Homemade Bramley apple and apricot sauce

• Roast Leg of Southdown Lamb with a Rosemary Crust

  Jugs of lamb gravy, Redcurrant Jelly and Fresh Mint Sauce

• Roast Mustard and Black Pepper Sirloin of Beef

  On a bed of sweet sticky root vegetables, Jugs of fresh beef gravy, With horseradish sauce and Yorkshire puddings