Fine dining Menu

Starter

• Seared loin of tuna with wasabi dressing and shiso leaves
• Moules mariniere with home made garlic bread
• Dressed Ventnor crab with dill oil and sandfire
• Carpaccio of beef with rosemary crostini and micro cress salad
• Smoked Scottish wild salmon with horseradish cream cheese and pickled baby vegetables

Main

• Fillet of Cornish turbot with roasted fennel, baby carrots, potato fondant and herb velouté
• Fillet of wild sea bass with cous cous and rich Provencal sauce
• Roasted fillet of wild salmon with wasabi hollandaise, baby vegetables and potato Saute
• Roasted rack of lamb with wild cherry jus, dauphinoise potatoes and vegetable panache
• Seared Fillet of Beef with pomme neuf, water cress, Portobello mushrooms, heritage tomatoes and béarnaise sauce
• Loin of venison with burnt apple sauce, vichy carrots and potato rosti

Dessert

• Chocolate fondant with raspberry sorbet, fresh strawberries and chocolate twill
• Crème Brulee with scotch recipe shortbread
• White chocolate pancetta with biscuit crumb, raspberry sorbet and caramelised sugar
• Chocolate orange tiramisu with coffee liquor semi-freddo Prosecco ice cream

Wedding Menu

Starter

• Classic prawn cocktail with ciabatta bread
• Parma ham with melon, micro rocket salad and parmesan
• Oak smoked chicken terrine
• Smooth liver pate with orange zest brochette

Main

• Rare roasted Scottish beef with horseradish cream, baby vegetables, rich madeira jus and butternut puree
• Honey and mustard glazed Wiltshire ham, parmintier potatoes, baby leeks and roasted courgette
• Saffron poached salmon, minted crushed new potatoes, panache green vegetables and vichy carrots

Dessert

• Hazelnut brownie with baileys cream and toasted nut crumb
• Deconstructed banoffee pie
• Butterscotch and popcorn tart with treacle popcorn and popping candy ice cream

Dinner party menu

Starter

• Chicken yakitori

• Beetroot mousse
• Oak smoked duck and mango crostini with cream fresh 

• Puff pastry tartlets with avocado and smoked mackerel mousse

Main

• Baked camembert with ciabatta and micro cress salad 

• Rib eye steak with peppercorn sauce, pomme nouvelle, vine on tomato and Portobello mushroom

Dessert

• Chocolate fondant with biscuit crumb, gold raspberry, vanilla ice cream, baileys shoot and butterscotch sauce

Canapés

Examples

• Tempura of tiger prawn with wasabi aioli
• Roasted beetroot and Crème fraîche shot with basil cress grapefruit caviar
• Chicken yakitori with miso broth Thai herb salad
• Quinoa orange and pomegranate
• Chicken satay with sticky rice lime pickle and coconut puree
• Sweet canapés baked sweet pastry with chantilly cream and summer berries
• Mini chocolate torte
• Tart au citron

BBQ menu

Examples

• Homemade prime beef burgers in a brioche bun served with beef tomato gherkin sauces and dressing
• Local farm sausages in finger buns with caramelized onions
• Roasted corn on the cob
• 1/4 chicken in BBQ sauce
• New potato and whole grain mustard salad
• Quinoa and orange segment salad
• Mixed Greek green salad

Hog roast

Sussex suckling pig with homemade spice apple sauce and a selection of rolls

• Duck fat roasted potato's
• Quinoa and orange segment salad
• New potato and whole grain mustard salad
pasta and olive salad

• Greek green salad with avocado and lemon