CHRISTMAS MENU 2010

To Start
North Atlantic Prawns in a homemade Marie rose sauce served on a bed of lettuce
*
Homemade coarse farmhouse pate served with granary toast & a red-onion relish
*
Deep fried Camembert with a port & redcurrant jelly
*
Homemade soup of the day
*
Chilled fan of melon with a tropical fruit sorbet
*
All of the above served with fresh local bakers bread

To follow
Roasted breast of Sussex Turkey with the traditional homemade sage & onion stuffing, bread sauce, chipolatas, bacon roll & homemade gravy
*
Half a Firle Pheasant braised in red wine with mushrooms, juniper & shallots
*
Pan fried escalope of local free-range Pork with bacon, cider, honey & cream with a homemade apple compote
*
Grilled Fillet of Scottish Salmon
with a homemade orange & ginger butter
*
Vegetarian Strudel filled with mushrooms,
chestnuts & cranberries with a red-wine sauce

All the above served with
roast & new potatoes & seasonal vegetables
*
Char-grilled Sussex Sirloin steak with chips, mushrooms, tomato & veg (Add £2. 00)

To Finish
Traditional homemade mince pies or Christmas pudding served with brandy butter or fresh cream or ice-cream
*
Boozy fresh fruit salad laced with Cointreau
*
Choice of Salcombe dairy Ice cream or fruit Sorbets
*
Hot chocolate fudge brownie
with chocolate sauce & topped with ice cream
*
A selection of English cheeses
served with apple, celery & biscuits
Fresh ground coffee & mints & crackers included


A staff tip of 10% will be added
Traces of nuts or allergens may be present in all dishes

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