Dinner

Meal Name:

Sample Menu

Starters

Traditional Salmon Gravadlax
with a Chablis dressing and endive

Soup of the Day (v)

homemade soup fresh each day topped with crème fraîche and chives

Chorizo and Grilled Halloumi
with red onion and baked capsicum on a balsamic saladette

Fan of Honey Melon (v)
with seasonal berries finished with mango coulis


Traditional Greek Salad (v)
with feta, black olive, tomato and cucumber


Carpaccio of Duck Breast
with a light raspberry dressing and apple gel


Main Courses

Pint of rope-grown Mussels
served in the shells with a fennel and black pepper cream sauce


Baked Pavé of Salmon
on a bed of fresh herb noodles with sun-blushed tomato and a yellow pepper romesco


British Beef, cooked to your liking
with caramelised shallot, hand-cut pier chips and roasted tomato


Belly of Pork
with green pea mash and sweet chilli

Ribbons of Leek, Courgette and
Carrot (v) spinach tagliatelle in a mustard seed sauce with sundried tomato

Penne Pasta Quills (v)
with cream, tomato, toasted cashew nuts and finished with pesto

Tomato-filled steamed Breast of
Chicken with a broad bean fricassé, rissolé potato
and basil aïoli

Grilled Cod Steak
on a bed of mushy peas with chipped potatoes and homemade tomato sauce

Roasted Rump of Southdown Lamb
with confit potato and a fennel, parsnip andartichoke


Desserts

Lemon Posset
topped with crystal zest and macaroon

Tarte Tatin
caramelised apple on a pastry base with a liquorice toffee sauce and crème fraîche

Selection of Local and British Cheeses
served with celery and dried fruit

Selection of Ice Creams and Sorbets
banana, rum and raisin, chocolate, vanilla, strawberry ice creams and lemon, mango or pineapple sorbets