Sample Dinner Menu
THREE COURSE £37.50 -
TWO COURSE £29.50
Entrees
Slow Braised Shoulder of Pork and Black Pudding Bonbons
Apple & Sage Purees, Sedlescombe
Cider Jelly
Carpaccio of Monkfish
Paprika Cured Pork Loin, Blood Orange, Pink Grapefruit & Caviar
Vierge
Assiette of Duck
Confit Duck Leg, Duck Liver Parfait 'Sandwick', Duck Consomme ,
Spiced
Wine Reduction
Butter Poached Scallops
In a Rye Bay Fish Chowder, Fishised with Smoked Paprika Oil
South Coast Squid and Saffron Risotto
finished with Pan-Fried White Tail Shrimp
Main Courses
Lightly Smoked Breast of Pheasant
Duck Liver Mousse, Carrot & Spinach Purees
Buttered
Kale, Sage Croquette & Vanilla Jus
Deconstructed Fish Pie
Scallops, Crayfish, Mussels, Red Mullet, Clams
Fish Cream
Foam & Crispy Seaweed
Three Braised Meats and Sweetbreads
Shoulder of Romney Marsh Lamb, Pressed Pork Belly
Braised Ox Cheek with Sage Mash, Sauteed Spinach and Beetroot Creamed Potato, Thyme
Red Wine Jus
Rib of Beef for 'Two to Share'
Sauteed Woodland Mushrooms, Baby Onions,
Sage & Bacon
Dauphinoise Potatoes, Wild Rocket Salad & Red Wine Jus
(Also available as Fillet of
Beef for one - £5 supplement)
Pan Roasted Fillet of Stone Bass
Rosemary and Parmesan Gnocchi, Double Smoked Panchetta
Baby
Onions, Nutmeg Spinach, Tarragon & Shellfish Jus
Dessert Menu to be offered
