Restaurant Menu 2012
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)
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
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
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.
Available Friday and Saturday evening
Menu may change throughout the season