Seasonal menus

Summer

Starters
Marinated burrata with vine ripened tomatoes, gremolata, basil & shallot vinaigrette (V) (GF)
Prosciutto, bocconcini & pine nuts with broad beans, peas, mint & panzanella salad (V)
Scallop ceviche, crispy taco, guacamole, jalapeno & lime mayo & coriander (GF)

Mains
Roasted lamb rump with stuffed courgette flower, courgette fritter, English spinach, salsa verde, lamb jus
Grilled sea bass with crushed jersey royals, salsa verde, courgette flower, herb dressing
Courgette, spinach & feta filo pie with roasted peppers & rocket salad

Desserts
Milk chocolate & peppermint mousse with caramelized bananas & natural yogurt
Blood orange brulee with rhubarb crumble ice cream
Strawberry jam doughnut with vanilla bean custard

Spring

Starters
Wild garlic soup with Sussex Charmer, wild garlic pesto & poached quail egg 
Wagyu beef tartare, smoked quail egg, brioche crouton, caper berries, parsley oil, watercress
BBQ Asparagus, N’duja hollandaise, hot smoked salmon, radish

Mains
Marinated & BBQ lamb leg with treviso, roasted garlic mash, chargrilled asparagus & rosemary gravy 
Roasted monk fish, brown shrimp butter, chorizo & parsley crust, panzanella salad
Summer squash & ricotta ravioli with tomato ragu, aged parmesan, bitter leaf salad

Desserts
Lemon tart with Italian meringue, blackberry sorbet & hazelnut crumb
Passionfruit & lime brulee with vanilla sable, passionfruit sorbet
Strawberry & elderflower pavlova with white chocolate

Autumn

Starters
Smoked ham hock and rabbit terrine with clementine chutney, apple slaw & sourdough
Leek, purple sprouting broccoli and gruyere tart with bitter leaf salad (V)
Smoked buffalo mozzarella bruschetta with aubergine caponata, rocket & pea shoots (V)

Mains
Roasted monk fish with, textures of cauliflower, cavelo nero & salsa verde
Braised beef cheek with horseradish mash, green beans, sprout tops, baby carrots & purple sprouting broccoli with shiraz jus
Char Sui pork belly with steamed Asian green, shitake broth & chilli oil

Desserts
Dark chocolate & rum tart, sour cherry & yoghurt ice cream, sweet cherry curd
Blackberry curd tart with hazelnut brittle & vanilla shortbread
Apple pie with apple crumble ice-cream

Winter

Starters
Wild mushroom risotto with shaved winter truffles & aged parmesan
Crab cannelloni with crab bisque, rouille & saffron
Braised beef cheek croquette with celeriac puree & smoked butter hollandaise

Mains
Guinea fowl cassoulet with confit garlic, white beans, merguez sausage and chicory salad
Salt baked celeriac, buttermilk caramel, gremolata, pine scented chanterelles, pickled hazelnuts, brussel tops
New Forest Venison with venison sausage roll, textures of parsnip, sprout tops, Cashel Blue & game jus

Desserts
Dark chocolate and cherry tart with cherry sorbet and pistachio tuille
Ginger bread cheesecake with salted caramel & walnuts
Pear tart tatin, vanilla & cinnamon ice cream