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A trio of locally smoked salmon, freshwater crayfish and smoked haddock mousse
Cream of wild mushroom soup, white truffle oil
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Tenderloin of Sussex pork stuffed with apricot, sage and pine nuts
A duo of grilled fillets of salmon and seabass, herb and lemon butter, new potatoes
Basil tofu and roasted Mediterranean vegetable tart (V)
Served with a selection of vegetables
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Profiteroles filled with baileys cream and warm chocolate sauce
Warm treacle tart and custard
A selection of British cheese and biscuits
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Freshly ground coffee and chocolates
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