Food Menu

Autumn 2011

StarterS
Soup of the Day

served with fresh bread.

5.50

BBQ JacoBS LaDDer

Short ribs slow cooked in our sticky bourbon sauce.

6.50

BraISeD oxtaIL wIth SeareD ScaLLopS oranGe anD honey GLazeD auBerGIne MarInateD fILLet of SeaBaSS

8.00

IrISh rock oySterS

served over crushed ice with lemon wedges, Tabasco and shallot vinegar.

1.50 each

GrILLeD Bone Marrow

with chopped shallots, parsley and smoked salt.

5.00

south coast scallops served with a rich oxtail ragout.

6.50

SMokeD tofu caeSer SaLaD 5.50 Steak tartare

Our finest 35 day hung beef, freshly chopped to order, served with a Quails Egg & melba toast.

7.50

classic style with toasted cashew nuts.

stuffed with ricotta, apricots and baby leaf salad.

9.50

nIne SpIceD LaMB cutLetS

with a fresh Fig and Red Onion compote and Yoghurt.

8.00

with Jalapeno Miso, glazed lime and Asian salad.

All our meat is supplied by Garlic Wood Farm, West Sussex

maIN cOUrSe

Steak
The very finest Longhorn Cattle, reared in Sussex. Dry-aged for a minimum of 35 days and cooked on our real charcoal grill. All steaks are served with a roasted plum tomato and fresh horseradish salad.

meat
Steak BurGer

porterhouSe Bone In prIMe rIB fILLet 250g rIB eye 250g D-ruMp 250g

6.00/100g 6.00/100g

250g prime steak pattie served with lettuce, pickle, tomato, onion & dripping chips. Extras: Cheddar, Bacon, Mushrooms, Fried Egg or Fried Onions 1.00 each

8.50

25.00 17.00 14.00

hoGGet SkewerS

marinated in olive oil, garlic and rosemary.

11.50 12.00

Spatchcock pouSSIn

A whole English poussin marinated in tarragon, lemon juice and cracked black pepper.

SauceS 1.00 each Bernaise, Peppercorn, Roasted Bone Marrow Jus, Chimichurri Butter 0.75 each Blue-Cheese, Garlic & Herb, Harissa

pork t-Bone

Rare breed Sussex pork with BBQ sauce.

10.50

FISh
whoLe fISh of the Day GrILLeD SworDfISh hake charMouLa
ruBS: Nine Spice, Cajun, Garlic & Herb.
market

VegetarIaN
price

chIckpea & cuMIn kofte

Served with Lebanese Fattoush Salad and Tahini & Lemon Sauce.

10.50

with a petite nicoise salad and salsa verde.

16.00 12.50

Goan VeGetaBLe curry

with a poppadom, onion bhaji and basmati rice.

11.50

marinated in North African herbs and spices with olives and preserved lemon.

PLEASE ASK A WAITER FOR OUR SPECIALS OF THE DAY

SIdeS
Beef Dripping Chips Colcanon Herbed New Potato Gratin Potatoes Onion Rings

2.00 each
Cauliflower Cheese Minted Peas Seasonal Green Vegetables Grilled Vegetable Skewers

Boston Baked Beans English Garden Salad Heritage Tomato Salad Garlic Mushrooms

Food Menu

Autumn 2011

AFTER

Dinner
deSSertS
truffLeS

5.00 hoMe-MaDe Ice creaM or SorBet

treacLe tart wIth cLotteD creaM knIcker-Bocker-GLory cheeSe BoarD

6.50

7.50 freSh fruIt GranIta

7.00

6.50 DouGhnutS wIth chILLeD chocoLate

7.00

6.00 carDaMon pannacotta

1.00 each

deSSert WINeS
Pacherenc South West France

dIgeStIVeS
3.75 Grappa MonoVItIGno IL MoScato 41% nonino

4.00 petIt ManSenG Domaine capmartin Doux

Grappa Italy

Sauternes France

6.50 SauterneS clos Dady

4.50 BaS arMaGnac V.S.o.p. (MIn 10 yrS oLD) castarede

Armagnac France

Pacherenc South West France

7.50 VIn Santo Doc Barbi

5.50 Grappa MonoVItIGno fraGoLIno cru 45% nonino

Grappa Italy

9.50 VIDaL IcewIne peller family estates

Tuscany Italy

Cognac France

6.00 Lot 90 xo cognac tesseron

Hawkes Bay New Zealand

7.00 BotrytISeD VIoGnIer trinity hill

7.00 BaS arMaGnac 1972 VIntaGe castarede

Armagnac France
7.50 peDro xIMenez cisneros Sherry

PLEASE ASK for our selection of HOT DRINKS

Jerez Spain

4.50 caLVaDoS 8 yrS oLD reSerVe chateau dBreuil

Normandy France