Breakfast Menu |
| Full English Breakfast |
| Eggs, (fried, scrambled or poached) |
| Cumberland sausage, mushrooms, tomato, baked beans |
| Sussex back bacon (smoked) |
| Toast |
| Preserves |
| Orange Juice |
| Tea or Coffee |
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| Vegetarian Option |
| Eggs, (scrambled, fried or poached) |
| Bubble & Squeak |
| Baked beans, tomato, mushrooms |
| Toast |
| Preserves |
| Orange Juice |
| Tea or Coffee |
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| Continental |
| Orange Juice |
| Crereal |
| Cheese and Ham, grapes, nuts |
| Croissant or Toast |
| Tea or Coffee |
| Preserves |
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| XMAS FAYRE MENU.....BOOKINGS ONLY |
| Parsnip & Celeriac Soup |
| Quails Eggs |
| Scottish Salmon Gravalax |
| Sweet Glazed Duck Breast Slices |
| MAINS |
| Roast Goose (with all the trimmings) |
| Sea Bass |
| Wild Boar Steaks |
| Spicy Vegetable Strudel |
| DESSERTS |
| Individual Xmas Puddings |
| Mince Tarts |
| Strawberry Posset |
| Chef's Cheeseboard |
| Coffee & Mints |
| THIS MENU BY PRE-BOOKING ONLY. £27.95 |
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| SEE ALSO OUR XMAS PARTY MENU! CALL FOR DETAILS...... |
| Parsnip & Celeriac Soup, served with crusty bread |
| Scottish Salmon Gravalax with Dijon dressing & mixed leaves |
| MAINS: |
| Roast Turkey, served with all the trimmings |
| Sea Bass with Glazed Carrots & Parsnips, Leek & Pea Puree, Rosemary Potatoes & Lemon Wedge |
| Spicy Vegetable Strudel, served with Glazed Carrots & Parsnips, Rosemary Potatoes,Leek & Pea Puree & a Redcurrant & Rosemary Sauce |
| DESSERT: |
| Mini Xmas Puddings, with Brandy or Baileys Creme Anglaise |
| Warm Rich Chocolate Mousse, served with Chocolate Brownie |
| Coffee & Mints |
| PLEASE NOTE THAT PARTY MENU IS FOR WHOLE PARTY! |
| PRE-BOOKING IS REQUIRED |
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Lunch Menu |
| Bar Menu |
| Warm Baguettes with choice of fillings, served with Game Crisps & salad |
| Bull Steak & Mushroom Pie, served in pastry basket |
| Gammon Steak and chips, with peas & fried egg |
| Classic Chilli Con Carne, with Basmati rice, Garlic Bread & Sour cream |
| Cumberland Sausages, with Hard Herbed mash & red onion Red Wine Jus |
| (V) Spinach, Aubergine, Pine Nut & Beef Tomato Lasagna, with herbed garlic bread |
| (V) Puff Pastry Basket, filled with Ratatouille & feta cheese accompanied by sautee new potatoes |
| Ale Battered Fish Fillet, served with Tartare Sauce, Lemon Wedge & Mushy Peas |
| Breadcrumbed Long Tail Scampi, with French fries, salad garnish & citrus mayonnaise |
| Roasted Chicken Leg & Chips, with Gravy & Green Beans |
| Chef's Curry & Rice with Poppadum & Mango Chutney (vegetarian option available) |
| Chef's Casserole with warm crusty bread |
| Homemade Beefburger & Chips (option of toppings@ 50p) |
| Chef's Pasta Bowl with grated Parmesan & Garlic Bread |
| LIGHT BITES: |
| Jacket Potatoes (Choice of 7 fillings) |
| Bacon Buttie |
| Chip Buttie |
| Fish Finger Buttie |
| Egg Buttie |
| Cheesy Chips & Plain Chips |
| Nachos with choice of 3 toppings |
| Salad Bowl |
| Garlic Bread |
| Onion Rings |
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Evening Meal Menu |
| A'La Carte |
| STARTERS |
| Soup du Jour, served with crusty bread |
| Quenelles of Sussex Duck & orange Pate, with herbed oil croutons, Red Onion Marmalade & salad garnish |
| Gratinated Gorgonzola, Parma Ham & Leek Tartlet, with Red Pepper puree & a Balsamic vinegar reduction drizzle |
| Red Onion & Goat's Cheese Tartlet, with Rocket leaves & Roasted Cashew Nuts |
| Seasoned Calamari Rings, with Aioli sauce, leme wedge & mixed leaf garnish |
| Garlic & Soft Herb, Stuffed Field Mushrooms, surrounded by rocket leaves |
| Fillet Beef Salad, with Thai Green Curry & Coconut dressing |
| Scottish Loch Smoked Salmon Rose, with mixed leaves, Horseradish & honey dressing & Herb toasted ciabatta croutons |
| Moules A' La Creme, with crusty bread |
| MAIN COURSE |
| Scottish Fillet Steak, with Dauphinoise Potatoes, Green Peppercorn sauce & seasonal vegetables |
| Scottish Sirloin Steak Rossini, with sautee potatoes, assorted vegetables & Madeira Sauce topped with rich Pate quenelle |
| Herb Crusted Lamb Rack, with Ratatouille & Roasted New Potatoes |
| Sussex Confit of Duck leg, with Egg Noodles & vegetable stir-fry,topped by a Plum& orange sauce & toasted sesame seeds |
| Stuffed Kent Chicken Supreme, served with a Wild Mushroom & Sundried Tomato Risotto Timbale & tomato passata sauce |
| Haddock, Leek & Saffron Risotto, topped by infused Lemon Olive Oil & fresh Parmesan shavings |
| Sea Bass Fillets, topped by a Lemon,Chilli & Dill Butter, accompanied by crushed Dill New Potatoes & Medley of vegetables |
| Scottish Loch Salmon Steak, on a bed of Coriander & Soy Sauce roasted New Potatoes, with Parsnip Curls & wilted Bok Choy |
| Moules A'La Creme, Provencal or Mariniere., with crusty bread |
| DESSERTS |
| Organic Vanilla Ice Cream, in a Brandy Snap Basket, drizzled with Hedgerow Berry coulis |
| Parkin Pudding,drizzled with Hot Creme Anglaise & drizzled with Toffee Sauce |
| Sweet Pink Grapefruit Cheesecake, with Tuille Twirl & a Passion Fruit sauce |
| The Bull Creme Brulee, ask for the day's flavour |
| Banoffie Pie, topped by Dark Chocolate Shavings |
| Mini Chocolate Marquise, with a Coffee Anglaise, shortbread biscuit & whipped cream |
| Chef's Selection of Cheeses, with red grapes, baton celery, walnuts and assortment of cheese biscuits |
| Selection of Speciality Teas and Coffees |
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Wine List |
| Fine Selection of Red and White Wines |
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| Rose Wines |
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| Sparkling Wines & Champagnes |
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