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SEASONAL SOUP (V) DALLINGTON WOODLAND MUSHROOMS (V) WITH ROASTED GARLIC AND SHAVED PARMESAN CHICKEN LIVER PARFAIT WITH HOMEMADE TOMATO CHUTNEY AND MELBA TOASTS SUSSEX SMOKY CREAMED LOCAL FISH TOPPED WITH CHEDDAR AND BREADCRUMBS PAELLA OF SHELLFISH WITH CORNFED CHICKEN AND TOULUSE SAUSAGE SERVED IN PASTRY SCALLOP SHELL STEAMED BEEF AND WILD MUSHROOM PUDDING WITH WATERCRESS
ROAST SIRLOIN OF LOCAL LIMOUSIN BEEF WITH YORKSHIRE PUDDING, ROAST POTATOES AND SEASONAL VEGETABLES ROAST LEG OF PORK WITH APPLE SAUCE, ROAST POTATOES AND SEASONAL VEGETABLES TWICE BAKED GOAT'S CHEESE SOUFFLE (V) WITH ROCKET, VINE TOMATOES, RED ONION MARMALADE AND PARMESAN CRISPS FILLET OF SEABASS (SUPPLEMENT OF £3.00) ON BED OF SHELLFISH PAELLA WITH WHITE WINE, GARLIC AND CREAM SAUCE NATURAL SMOKED HADDOCK WRAPPED IN SMOKED SALMON WITH RICE NOODLES, GREENS AND HOT AND SOUR SAUCE DRY CURRY OF CONGER EEL WITH CUMIN RICE, ONION AND TOMATO SALAD
LEMON TART WITH REDBERRY COMPOTE AND HINXDEN DAIRY CREAM PILGRIMS STICKY DATE AND NUT PUDDING WITH WARM TOFFEE SAUCE FRUIT CRUMBLE WITH VANILLA BEAN CUSTARD SELECTION OF HOMEMADE ICECREAM AND SORBET CHEESEBOARD (SUPPLEMENT OF £3.00) WITH BISCUITS, CELERY AND HOMEMADE TOMATO CHUTNEY
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