Fine Dining Menu
- Silver
- Gold
- Platinum
Silver
£60/person
Starter
Line Hooked Red Tuna Tartar marinated in Coconut Milk served with a Mixed Pepper Salad
Wild Smoked Salmon with Crème Fraiche and a Watercress Salad
Seared Sussex Free Range Beef Salad served with Sundried Tomatoes and Italian Parmesan Shavings
Marinated Beef Carpaccio served with Rocket Leaves and Parmesan Shavings
Wild Mushroom and Parmesan wrapped in a Swiss chard on a bed of Mixed Leaves and Endive Salad (V)
Grilled Vegetable Millefeuille with a Pesto Dressing (V)
English Asparagus with Herb Vinaigrette (V)
Main
Sea Bream Filet served with a warm Black Eyed Beans, Pancetta and Sugar Snap Salad
Rack of New Season Free Range Cornish Lamb with St. Georges Mushrooms and Crushed Morille
Double Loin of Lamb on a bed of Sweet Potato Mash with Asparagus
served with a Lamb and White Wine Jus
Roasted Vegetable with Golden Breadcrumbs served with Salad Leaves (V)
Mediterranean Ratatouille served with Tapenade Crostini (V)
Portabella Mushroom with Grilled Goats Cheese on a bed of Truffle Gnocchi (V)
Dessert
Trio of Dessert: Lemon Sorbet, Exotic Fruit Salad and Chocolate Delice
Home Made Apple Tart
Trio of Chocolate Mousse with a Cointreau Marinated Orange Salad
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Petit Fours
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Tea & Coffee
Gold
£75/person
Starter
Pan Fried King Scallops served on a Three Color Beetroot Carpaccio with Fenugreek and Beetroot Sprout
Roasted Baby Root Vegetables with Shaved Parmesan on Wild Arugula Served with Port sauce (V)
Trio of Cold Meat and its three sauces Black Pepper, Fresh Horseradish and Red Chili Mustard,
served with a Mixed Salad
Main
Red Mullet Filet in a Puy of Lentil Ragout served with Lemon and Lime Segments
Red Snapper on a bed of Celeriac Mash with Baby Fennel
Red Wine Poached Pear stuffed with Stilton on a bed of Parmesan Polenta (V)
Dessert
Frozen Berries served with Hot White Chocolate
Apple Crumble served with Home Made Custard and Dark Chocolate
Trio of Dessert: Raspberry Mousse , Exotic Fruit Salad and Fruit Sorbet
Petit Fours
Tea & Coffee
Platinum
£95/person
Starter
Smoked Chorizo and Scallop on a Bed of Yellow, Green and Red Tomato Comfit with Kale
Grilled Asparagus with White Wine Crème served with a Mixed Sprout Salad and a Truffle Oil Dressing(V)
Salmon, Red Tuna and Grouper Ceviche served with Fennel and Sango Radish Sprouts
Main
Portobello Mushroom with a slice of Goats Cheese and Breadcrumbs served on a bed of Truffle Rice (V)
Cabbage and Pancetta stuffed Poussin with New Jersey Potatoes, Parsnip and courgette Flowers
Pan Fried Sea Bass on a bed of Sweet Corn Puree, Fresh Date Mash and Tangy Lemon and Lime Zests
Dessert
Dark Chocolate Fondant with a White Chocolate Core
Trio of Dessert: Malabi, Mixed Berry Salad and Raspberry Sorbet
Petit Fours
Tea & Coffee
Menus are subject to change depending on availability of produce.
