Main menu
Starters
Pan seared scallops with truffle split pea puree, baby gem and hazelnut salad £9
Charcuterie with homemade piccalilli, tomato and rocket salad £7
Home cured organic salmon with beetroot and fennel salad, orange vinaigrette £7
(v) Haricot bean soup with parsley and garlic pesto £5
Duck presse terrine, spiced winter berries and stone-ground sourdough £7
(v) Panzanella, italian salad of tomato, olives, capers, red pepper and parmesan ciabatta £5
Mains
Pan fried rib eye steak with soy braised portobello and wild mushroom and a warm soda noodle and Chinese shoot salad £15
Confit duck leg on rosemary root vegetables with nutmeg spinach and redcurrant jus £12
(v) Roasted red onion and three pepper tart tatin topped with baby spinach, grilled goats cheese and kalamata pesto £10
Haddock fillet in shandy batter, lemon and lime dusted square chips & cracked pepper mushy peas £11
Saddle of lamb, braised puy lentils, roasted squash, winter greens and aged balsamic jus £13
Linguine with west country crab, chilli and ginger. coriander salsa £11
(v) Sun blush tomato, mascarpone and rocket risotto, chargrilled aubergine. Limoncello dressing £10
On The Side
All £4
Skinny fries
Rosemary roasted root vegetables
Buttered nutmeg spinach
Rocket vine tomato and caramelised red onion salad
Desserts
All £6
Butterscotch parkin pudding served with prune and Armagnac compote and clotted cream.
Chocolate bread and butter pudding served with shortbread and marmalade ice cream.
Honey panacotta with almond wafer and Earl Grey sorbet.
Lemon and mascarpone tart with maple roasted fig.
Ice creams and sorbets
Selection of Sussex cheeses with homemade chutney
and Millers Damsel biscuits
All menus are subject to change