Christmas Menu 2016


Buffet Menu

Mediterranean black olive bread with extra virgin olive oil & balsamic vinegar (V).

Vegetarian Mezze
Sage and onion stuffing balls (V),
fresh olives marinated in garlic, herbs and chilli (V/GF/DF),
mushrooms filo tartlets (V), sun-blushed tomatoes (V/GF/DF),
celeriac remoulade (V/GF/DF),
hummus (V),
potato and red onion salad (V/GF/DF).

Festive Cold Meats Platter
Sussex turkey with cranberry sauce (GF),
twenty eight day aged, ten hour slow-roasted rib of Sussex beef with horseradish cream, chicken liver pate with onion marmalade (GF).

Cheese Board
Sussex mature cheddar, French brie and Sussex stilton served with homemade apple, red paper & cumin chutney, wheat grain biscuits and a celery & grape garnish.

Festive Fish Board
Smoked Loch Duart salmon, mini tiger prawn cocktail, crab and avocado squares.

Miniature Christmas puddings served with brandy sauce (V),
and profiteroles with chocolate sauce (V).


3 Course Menu

Bread Basket
Mediterranean black olive bread with extra virgin olive oil & balsamic vinegar (V).

Starters (each guest to choose one)
Chicken liver pate served with onion & port marmalade and melba toast.
Tiger prawn cocktail with Marie Rose dressing on a bed of cos lettuce served with buttered granary bread wedges.
Roasted parsnips and ginger soup with beetroot crisps and Parmesan crouton.

Mains (each guest to choose one)
Traditional Sussex turkey served with cranberry sauce & pigs in blankets.
Hazelnut & mushroom herb roast (V/VE)
Ten hour slow-roasted, twenty eight day aged rib of Sussex beef with horseradish cream (£1.95 supplement).
Roasted Loch Duart salmon en croute with red pepper sauce.

All served with roast potatoes, braised red cabbage, Brussels sprouts, honey roasted carrot and parsnips, and a rich vegetarian or meat gravy.

Dessert (each guest to choose one)
Luxury Christmas pudding served with Brandy sauce.
Rich dark chocolate tart served with Chantilly cream.
Selection of ice-creams (GF).
Sussex cheese board.

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