Starters
Wild boar terrine with port jelly and melba toast
Lobster bisque with cognac
Roasted boned quail, stuffed with bulgar wheat, pancetta and herbs on Madeira jus
Seafood platter of smoked salmon, crayfish, fresh crab and gravadlax
Vegetable terrine with a watercress and avocado salad
Followed by - Champagne sorbet
Main Course
28 day matured roast sirloin of Sussex beef with Yorkshire pudding and horseradish
Grilled fillets of John Dory with queen scallops on a shellfish sauce
Puff pastry pithivier with leeks, chestnuts and cranberries
Roast free range turkey with all the seasonal trimmings
Pudding
A selection of homemade desserts, including Christmas pudding
Selection of cheeses (£1.50 supplement)
Followed by
Mince pies, coffee and mints