STARTERS
CELERIAC, TRUFFLE & CHESTNUT SOUP crème fraîche, sage & olive oil v
BUFFALO BURRATA puntarelle, black olives, oregano & lemon v gf
SOUTH COAST SCALLOPS white turnip puree, onion squash & capers gf
PROSCIUTTO DI PARMA pickled pear William & trevise ‘agrodolce’ gf
HOUSE-MADE MUSCADE PUMPKIN RAVIOLI nutmeg, sage butter & parmesan v

MAIN COURSES
LEEK & DRIED PORCINI RISOTTO gorgonzola & pecorino Sardo v gf
AUBERGINE & TOMATO ‘PARMIGIANA’ rocket & parmesan salad gf
CHICKEN ‘MILANESE’ winter chicory, fennel, watercress, fries, sauce vierge
BRAISED SUSSEX RED BEEF mashed potaoes, pearl onions & gremolata
GRILLED SCOTTISH SALMON roasted radicchio, lentils & salsa verde gf df

DESSERTS
CLEMENTINE & PANNETONE TREACLE TART milk ice cream v
BAKED DARK CHOCOLATE MOUSSE crème fraîche v gf
SELECTION OF LOCALLY MADE ICE CREAMS & SORBET v
SUSSEX CHEESE Ouse Valley chutney & crackers v

HOUSE-MADE MINCE PIE coffee & tea