BANQUETING MENUS Please select 1 x starter, 1 x main course and 1 x dessert (plus a vegetarian option if required) for your entire party.

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1 BANQUETING MENUS Please select 1 x starter, 1 x main course and 1 x dessert (plus a vegetarian option if required) for your entire party. If you would prefer to offer your guests a choice of menu please select up to 3 x dishes from each course to send to your guests. Pre-orders are required a minimum of one week prior to your event. A 5 supplement per person applies to the entire party should you wish to offer your guests a choice menu. All canapés and items on our menus are subject to avilability. Some of our dishes may contain allergens, please ask a member of our team for advice.

2 CANAPÉS - 1 EACH HOT CANAPÉS Black pudding and belly of pork with caramelised apple Blue cheese and walnut tartlets Cheese goujères Chicken satay skewers Cocktail sausages with Sussex honey and sesame seeds Crab and coriander wontons Crispy Camembert with Cumberland sauce Crispy haggis balls Croque-monsieur Devils on horseback Lamb and mint koftas Marinated sweet chilli tiger prawns Prawn and sesame seed toasts Vegetable spring rolls with plum sauce COLD CANAPÉS Beef carpaccio with lemon and garlic mayonnaise Galia melon with Parma ham Goat cheese and roasted red pepper tartlets Ham hock with whole grain mustard on croutons Parmesan cheese biscuits Puff pastry cheese straws Quails egg, mushroom and tarragon duxelles with truffle oil Smoked salmon mousse with Auruga caviar Smoked trout tartlets with horseradish cream Stuffed cherry tomatoes with pesto cream Please choose canapés in minimum quantities of 10 of each type.

3 SOUPS Carrot and cumin (v) Chestnut mushroom (v) Garden pea and bacon Tomato and red pepper (v) STARTERS Corn-fed chicken liver parfait with fig jam and toasted brioche Duck confit and wild mushroom terrine with orange and hazelnut salad Eggs Florentine (v) Goat cheese, courgette and tomato tart (v) Loch Duart salmon and smoked trout tian with coriander crème frâiche and herb shoots Pan fried sweet potato gnocchi with broad beans, quails eggs and hazelnut dressing (v) Prawn and avocado cocktail with shredded iceberg, watercress and Marie Rose sauce Pressed organic salmon and lemon sole terrine with pink grapefruit and lemon dressing Spiced quinoa with lemon confit and black olives (v) Tian of Devon crab and avocado with red chilli syrup Wild mushroom and tarragon spelt risotto (v)

4 MAIN COURSES Beef Wellington with dauphinoise potatoes and a thyme and Burgundy sauce - 27 Beetroot and goat cheese purse with wilted watercress (v) Chickpea and red onion with spiced lentils and coconut (v) Corn-fed chicken with Parma ham, fondant potato and red wine sauce Corn-fed guinea fowl with truffle cream potatoes and wild mushroom sauce Crispy confit of duck leg with pak choi and five spice sauce Fillet of beef with fondant potatoes and Madeira jus Loin of venison with savoy cabbage and pink peppercorn sauce Oven baked cod with ginger and spring onion mash, and lemon cream sauce Open vegetable lasagne with parmesan cream and toasted pine nuts (v) Pan fried sea bass with herb risotto and white tomato cream Pavé of organic salmon with saffron potato and lobster sauce Poached egg in a puff pastry case with garden vegetables and hollandaise sauce (v) Roast saddle of lamb, dauphinoise potatoes, thyme sauce Roast sirloin of beef with goosefat roasted potatoes, Yorkshire pudding and red wine jus Twice baked Cheddar cheese soufflé with roasted red peppers and wilted spinach (v) VEGETABLE AND POTATO ACCOMPANIMENTS SERVED IN FAMILY STYLE BOWLS AT THE TABLE - 2 EACH PER PERSON Buttered seasonal vegetables minted new potatoes skinny french fries chunky chips cauliflower mornay mixed seasonal salad

5 DESSERTS Ginger and date sponge with salted butter caramel sauce Traditional Eton mess Apple and rum frangipane tart with clotted cream Vanilla crème brûlée with homemade biscuits and raspberry Mango panacotta with a cinnamon biscuit Lemon and milk chocolate mousse Iced coffee parfait with lemongrass Anglaise Rich dark chocolate tart with orange and chocolate cream A selection of ice creams and sorbets CHEESE A selection of cheeses with our seasonal chutney and artisan biscuits Cheese board selection served to the table - 30 per 8 guests COFFEE Sussex Barn ground cafetière coffee or Twinings tea with chocolates