Beef Carpaccio
with artichoke salad, pine nuts
& wholegrain mustard

Prawn & Lobster Cocktail
with apple salad & home-made brown bread

Smoked Mackerel Pâté
with blood orange & tomato salsa

Spicy Roast Butternut Squash Soup (v)
with crème fraiche & squash crisps

Free-Range Roasted Chicken
spiced & glazed with a pumpkin & apple puree
served with roasted root vegetables

Sweet Sussex Belly of Pork
with a honey glaze, sweet apple puree,
seasonal vegetables & creamy mash

Herb Baked Cod Fillet
with crushed lemon & dill ratte potatoes,
salsa verdi & roasted peppers

Pea & Mint Risotto (v)
made with vegetable stock & garnished with
vegetarian parmesan shavings

Vanilla Crème Brule
with Chantilly cream & homemade
stained glass window short bread

Sticky Toffee Pudding
with clotted cream
& toffee sauce

Glazed Lemon Tart
with poached strawberries & orange tulles

Chocolate Mousse
with chocolate chip sable biscuits
& chocolate shard

Ham Hock Terrine
with confit potatoes, sherry beetroot
& caraway chutney, sour dough crisp bread

Beetroot Cured Salmon
with beet and horseradish compote
& beetroot carpaccio

Duo of Poached Asparagus (v)
with quail’s eggs, hollandaise sauce,
herb oil & truffle toast

Warm Goats Cheese Salad (v)
with roast red pepper sauce
& tempura French beans

Pan Fried Salmon Fillet
with pea puree, soft poached egg, crispy bacon & spinach drizzled with a chive & butter sauce

Rump of Sussex Lamb
with garlic & rosemary coating, pea puree, buttered beans & fondant potatoes

Glazed Duck Breast
with crispy skin, fennel confit,
fennel puree, carots & game jus

Butternut Squash Risotto (v)
with crispy sage, toasted pine nuts
& blue cheese cappuccino

Burnt Aubergine with Tahini (v)
with puy lentils & sweet roasted aromatic peppers

Individual Lemon Pie
with soft glazed meringue,
limoncello posset & basil sugar

Deconstructed Chocolate Cheesecake
with chocolate fines
& brandy cream

Twice Baked Rice Pudding
with orange vodka
& sultana sauce

Dark Chocolate Brownie
with stem ginger ice-cream
& vanilla tulle

Potted Guinea Fowl
with toasted hazelnuts, fig compote,
& truffle toast

Aromatic Duck Croquette
with tempura, sesame spring onions & plum & sake sauce

Trio of Arancini (v)
with Brighton blue fondue & baby herbs

Crab Mayonnaise
with cucumber & chilli salsa, avocado mousse & gazpacho shooter

Dry Aged Fillet of Beef
with horseradish dauphine potato, baby vegetables & green peppercorn sauce

Lamb Two Ways
Breast of Lamb
stuffed with artisan black pudding & chorizo
Pink Loin of Lamb
on crushed ratte potatoes
with chiffonade of mint, peas, broad beans
& spinach in nutmeg

Prosciutto Roasted Halibut
with sesame green beans & celeriac fondant

Beetroot, Orange & Poppy Seed Ravioli
with buffalo mozzarella macerated
in lemon & marjoram

Authentic Amaretto & Vanilla Panna Cotta
with homemade juicy sultanas
& biscotti biscuit earl grey jelly

Trio of Chocolate
designed to the happy couple’s tastes

Mango & Passion Fruit Soufflé
with cardamom ice-cream dipped in
saffron infused white chocolate

Bakewell Tart
with cherry doughnuts & deep vanilla milk shake