STARTERS

Watercress Vichyssoise (hot or cold) 5.75

Fresh asparagus tartlet, wood blewits, poached egg, hollandaise sauce 7.50

Baked goose egg with spicy chorizo & asparagus 7.50

Loch Duart salmon: beetroot & fennel cured, hot smoked rillettes, beetroot coleslaw 7.50

Hot chicken liver tart, bacon & chive sauce 6.50

Six Carlingford Lough oysters 9.50

MAINS

Belly of pork, cheek & sausage roll, broad beans, Dauphinoise potato 16.50

Slow cooked organic Romney Marsh lamb, fresh borlotti beans & asparagus 16.85

Monk fish fillets, fennel caponata, spinach, squid paella, Bouillabaisse sauce 18.50

Breast of corn fed chicken, spring vegetables, cocotte potatoes & chives 15.75

Herb polenta, wood blewits, Sicilian aubergine, purple sprouting broccoli 13.75

Grilled Newhaven plaice fillets, capers, San Marzano tomatoes & spinach 16.45

Local sea bream fillets, white wine asparagus & pea sauce, new potatoes 16.85

Sides: £3.75 Chips, mash, green salad, new potatoes, purple sprouting broccoli, green beans

DESSERTS

Wine poached pear, raspberry sauce,

lemon grass ice cream 6.45

Crème brulee 5.95

Chocolate, Griotte cherry tart & espresso panna cotta 6.85

Steamed gingerbread pudding, sea salt butterscotch, vanilla ice cream 5.95

Hot apple tart ‘Tatin’, calvados sauce 6.85

Sussex strawberry Eton Mess 6.75

Blood orange jelly, orange ice cream, orange crème brulee 6.45

Ice creams: Lemon grass, salted caramel, vanilla, chocolate 5.85 (chocolate sauce 75p)

Sorbets: Blackcurrant or pear 5.85

Plate of ripe cheese: Brie de Meaux, Golden cross (med/ soft goats), Keens cheddar,

Wigmore, (med/soft, ewes milk), Colston Basset Stilton 7.85

Malt whisky truffle or chocolate ginger 1.25 each