Starters

• Scallops
  Salad caramelised Scallops with salted Pork and Apple chutney
• Shrimps
  Hand-rolled fettuccine with Morecambe Bay brown Shrimps & Tikka Masala butter
• Pork
  Slow confit Pork with Truffle dumplings & sweet Marjoram jus
• Crab
  Dorset brown Crab angolotti with snail butter
• Chicken
  Roast Chicken, Lemon & Parmesan soup
• Ox
  Ox tongue salad with Shallot, Spinach & mini sauté Potatoes
• Duck
  Poached Duck Egg with crispy Bacon & Watercress hollandaise
• Red Mullet
  Pan-fried Cornish red Mullet pickled Beetroot & caramelised Shallots
•  Asparagus
  English Asparagus & baby leaf Salad

Main Courses

• Wood pigeon
  Roast Pigeon with Lemon, Sage, braised Onions & caramelised Foiegras
• Ox
  Braised Ox cheek with a Parsley crust, seared Langoustines & spring greens
• Sea bass
  Line caught Sea bass, young Leeks & vine Tomato dressing
• Monkfish
  Loin of Monkfish with pease pudding & Cockle clam broth
• Halibut
  Steamed Halibut with grain mustard & a Herb dressing
• Pork
  Roast Pork shoulder, Apple, black pudding & Garlic mash Potato
• Beef
  Grilled Sussex Beef fillet, sticky Rib ravioli & Butterbean puree
• Quail
  Thyme roast Quail with Broccoli & wild Mushroom cannelloni
• Lamb
  Dry roast best end of lamb, smoked sea salt with Anchovy, Garlic & Rosemary
• Watercress
  Walnut and Watercress tart, Salsify & Gruyere biscuits

Deserts