The dishes listed below are examples and gives a broad outline of what we can offer but please feel free to make any special requests.

SOUPS

Cream of Chestnut Mushroom

Seasonal Vegetable Minestrone with Fresh Parmesan

Cream of Leek and Potato

Smoked Haddock Chowder with Sweet Corn and Tomato Concasse

Cream of Cauliflower with Grated Parmesan Tuilles

Minted Green Pea with Ham Hock

Classic French Onion with Gruyere Cheese Crouton

All the above served with Artisan Bread and Butter 

TO START

Roquefort, Walnut, Apple and Little Gem Salad and a Mustard, Lemon and Walnut Oil Dressing

Fresh Tuna Nicoise

Tomato, Green Bean, Potato, Anchovy, Olives, Dressed Salad Leaves, Garnished with Soft Boiled Eggs and Croutons

Roast Mediterranean Vegetables and Warm Goats Cheese on a Crostini with Salad Leaves and Balsamic Dressing

Caramelised Red Onion and Blue Cheese Tart with Crispy Pancetta and Dressed Salad Leaves

Classic Caesar Salad

(Plain or with Chicken or Bacon or both) Parmesan Cheese and Croutons

Country Pate with Onion Marmalade

Mixed Salad Leaf and Toasted Breads

Chicken Liver Mousse with Cognac and Pistachios

Mixed Salad Leaf and Toasted Rustic Breads (nuts can be omitted)

FISH AS A STARTER

Classic Moules Mariniere 

Fresh Mussels, Steamed in a White Wine Sauce, Shallots, Parsley, Garlic and Lemon Juice. Served with Crusty Garlic Bread (Subject to Season and Availability)

Smoked Salmon and Cream of Horseradish Pate

Served with Dressed Leaves, a Lemon Wedge and Toasted Breads

Griddled Salt and Pepper Squid 

Served with Chilli, Spring Onion and Green Herb Sauce Vierge

A Classic Cocktail of King Prawns and Spiced Marie Rose Sauce

Served with Crisp Leaf Salad and Brown Bread and Butter 

Seared Scallops with Crisp Pancetta

Served on Cauliflower and Green Pea Puree (Subject to Market Price and Availablity)

Thai Spiced Fish Cakes

Served with a Sweet Chilli Dipping Sauce and Mixed Salad Leaves with Dressing

MEAT FREE OPTIONS

Individual Blue Cheese Rarebit Tart

Served with Pear and Walnuts

Grilled Haloumi Cheese and Grilled Peppers

Served with Toasted Pine Nuts and Mixed Leaves

Fresh Asparagus with Hollandaise Sauce

Deep fried Brie

Served with Almond Crumb and a Seasonal Fruit Coulis

Feta Cheese and Black Olives

Served with Sliced Beef Tomatoes, Cucumber, Lemon, Rock Salt and Fine Olive Oil

Fan of Melon

Served with Fresh Fruits, Fruit Coulis and Pink Stem Ginger

Risotto – Many Recipes Available – Favourites Include:

-Fresh Pea and Asparagus

-Shallot and Mushroom

-Red Pepper and Olives 

Aubergine served with Beef Tomatoes, Mozzarella and Feta Cheese

STARTER SELECTION TO SHARE

Fresh Red Pepper Houmous

Served with Grilled Pitta Bread, Vegetable Crudite and Black Spiced Olives

Guacamole

Served with Crisp Tortilla, Mild Chilli Pickles and Vegetable Crudites

Antipasti

Selection of Cured and Smoked Meats, Pickles, and Olives

Tapas

Selection of Patatas Bravas, Albondigas, Huevos Relenos, Padron Peppers, Mussels, Saute Squid and many more by request. 

FISH AS A MAIN COURSE

Pan Seared Sea Bass

Set on Ratatouille With a light Tomato Coulis

Roast Monkfish

Set on Fresh Spinach with Nutmeg, Garlic and Light Mustard Sauce

Poached Salmon Fillet

Served with Asparagus, Griddled Courgettes and a White Wine Sauce

Baked Halibut

Served with Lemon, Roast Cherry Tomatoes, Rosemary, Capers and Anchovies

Mediterranean Fish Stew

Served with Rouille and Crostini

Steamed Smoked Haddock

Set on a bed of Spinach and Glazed with Hollandaise and Parmesan Cheese

Cod Fillet

Served with a Parsley or rich Three Cheese Sauce

MAIN COURSE

Roast Best End of lamb

Served with a Mustard and Herb Crust set on a bed of Wilted Spinach

Braised Lamb Shank

Served with Redcurrant and Rosemary Glaze

Tagine of Lamb

Served with Apricots and North African Spices, served with Cous Cous

Roast Saddle of Lamb

Served with a Mint and Apricot Stuffing and Pan Jus

Stuffed Braised Beef

Olives in a Rich Red Wine and Onion Jus 

Roasted Fillet of Beef

Served with a Wild Mushroom and Red Wine Sauce

(other sauces are available )

Braised Beef Bourguinonne

Served with Caremelised Baby Onions, Crisp Bacon and Button Mushrooms

Roast Tenderloin of Pork

Served with Braised Leeks, Caramelised Apple and a reduced Cider Cream Sauce

Shallow Fried Bread Crumbed Escalope of Pork or Chicken

Served with Linguine Milanase (Bacon, Shallots, Tomatoes and Mushrooms)

Slow Cooked Pork Belly

Served with Sage and Onion Stuffing and Fresh Apple Compote

Fillet of Chicken

Stuffed with Watercress and Pistachio Mousse and Served with a White Wine Cream Sauce

The Original Chicken Kiev

Served with Buttered Braised Lemon Thyme Rice

Fillet of Chicken

Served with Wild Mushrooms, Fresh Tarragon and Dry Vermouth

Confit Duck Cassoulet

Slow Cooked Duck Leg with Toulouse Sausage, Haricot Beans, Onions and Tomatoes

Duck a la Orange

Roast Honey Glazed Duck Breast. Served with Caramelised Oranges and Pan Juices

TRADITIONAL ROAST JOINTS

Who doesn’t like and enjoy a traditional roast?

Roast Rump of Beef

Roast Fore Loin of Pork

Roast Leg of Lamb

Roast Turkey or Chicken Crown 

Farm Assured Roasting Joints from Our Local Butchers!

DESSERTS

Almost too numerous to list but some suggestions below

Lemon Tart with Fresh Raspberries and Crème Fraiche

Fruit Bavarois (Almost Any)

Chocolate Fondant Pudding

Eton Mess

Soft Fruit Brulee

Crème Caramel

Chocolate and Orange Marquise

Summer Fruit Pudding

White and Dark Chocolate Brownies

Lemon Curd Roulade with Raspberries and Crushed Meringue

Individual Fresh Fruit Cheesecake (Almost Any) 

Individual Tiramisu

Individual Banofee Sundae 

TRADITIONAL ENGLISH PUDDINGS

Spotted Dick

Treacle Sponge 

Treacle Tart

Steamed Ginger Pudding

Sussex Pond Pudding 

Bread and Butter Pudding 

All served with Fresh Custard or Ice Cream or Both

There are many more – Please ask for your Favourite

Notes:

Please be aware this list is not exhaustive and a whole range of additional dishes are available by discussion. Theme menus can be produced to your specification. A selection of suitable seasonal vegetables are included where required. Almost anything is possible so please do not hesitate to ask.

 

 

 

Allergens/Intolerances: Can you please ensure that all known allergies and intolerances are declared to us prior to your event. We cannot be held responsible for any health issues or reactions relating to this subject if the information has not been disclosed.