Gluten free bread is available, please as your server
BLOOMER BREAD
with English butter – 3.50
TOASTED BLOOMER BREAD
with tomato aioli – 4.00
GARLIC BREAD
– 4.00
MIXED MARINATED OLIVES
with sweet peppers, silver skin onions, chilli and cumin – 4.00
LIGHTLY CURRIED SWEET POTATO SOUP (V)
Served with cumin and breads – 6.50
WHOLE BAKED 120G CAMEMBERT (V)
Served with house baked garlic bread and ‘Aunt Lilly’s piccalilli’ – 8.50
FREE RANGE NORFOLK CHICKEN LIVER PARFAIT
Served with garlic roasted farmhouse bread and a cranberry and lavender chutney – 7.50
PENKO CRUMBED PRAWNS
Served with tomato aioli and sweet gin pickled cucumber – 9.00
SCOTTISH SMOKED SALMON & CRÈME FRAICHE TART
Served with a lemon puree and petit salad – 7.00
28 DAY HUNG CALEDONIAN ROAST RIB EYE OFBEEF WITH YORKSHIRE PUDDING
Served with candied red cabbage, fine green beans, Chantenay carrots and horseradish cream – 15.50
ROAST LEG OF SUSSEX LAMB
Served with candied red cabbage, fine green beans, Chantenay carrots and mint sauce – 15.50
FREE-RANGE BUTTER ROASTED CHICKEN BREAST
Served with candied red cabbage, Chantenay carrots and sautéed green beans – 15.00
CRISPY GLOUCESTER OLD SPOT PORK BELLY
Served with candied red cabbage, fine green beans, Chantenay carrots and apple sauce- 15.00
BEAN LENTIL AND CHESTNUT NUT ROAST (V)
Served with candied red cabbage, Chantenay carrots and sautéed green beans – 14.50
WHOLE GRILLED PLAICE WITH A JERUSALEM ARTICHOKE CREAM SAUCE
Served with Dill crushed New Potatoes and fine green beans – 15.00
YORKSHIRE PUDDING
– 0.80
ROAST POTATOES IN DUCK FAT
– 3.50
SMASHED CARROT AND SWEDE
– 4.00
FRESH BUTTERED GARDEN PEAS
– 4.00
PORK AND CRANBERRY STUFFING
– 4.00