3 Courses at £27.00 per head

Clam & Lobster Chowder
Rich broth of lobster, pink shrimp & clams with cream, coriander

Honey Smoked Salmon Tabouli
Oak smoked fillets placed on cracked wheat and
garnished with beetroot tartar sauce

Sussex Pork & Game Ale Knackwurst
Our chef's sausage recipe of pork and game, fresh herbs served with sweetened shallots.

Saint Nicks Potato Cakes
Onion & potatoes blended with chick peas and spices,
fried and served with sour minted yogurt and apple sauce

__________________

Coriander & Sage Dusted Lamb
Dressed rump served with leek & mustard potato
mash & vegetable parcel

Beef Wellington
Fillet steak with a layer of tapenade mushroom and chicken liver pate, wrapped in pastry and roasted plated with dauphinoise potatoes and vegetable parcels

Lymington Bay Fish Supper
Smoked haddock, cod roe, figs and cheese sauce over
fillet of salmon, wrapped into a pastry envelope

Highland Nut Roast
Cinnamon roasted oats and nuts blended with cranberries and made into a roasted loaf plated with a Yorkshire cake, roast potatoes, sherry chestnut Brussels sprouts and stuffing

The Christmas Dinner
Turkey joint served with a Yorkshire cake, roast potatoes, cranberry stuffing and sherry & chestnut Brussels sprouts

__________________

Pear & Fruit Mince Tart
Glazed fruit with a franzipan mix and baked in short crust pastry

Egg Nog Brulee
Traditional creme brulee with a Christmas twist,
served with Chili shortbread.

10 % service charge will be added to all food & drinks bills. Please note we are unable to produce split bills. Cheques must be pre authorised and cleared 10 days before booking date. Menu is pre-order only. All pre-orders must be received by 1 December 2010. A £5 per head non-refundable deposit is required to secure the booking. Crackers and party poppers included in price.