VALENTINE DINNER
3 COURSE DINNER WITH BUBBLY £28.95

STARTERS

Hertfordshire free-range chicken liver & Armagnac parfait - wf*
Baked Camembert fondue for two to share rustic French bread, pickles & free-range salami - v*
South Coast devilled sprats lemon mayonnaise
Confit of wild mallard roast beetroot & blood orange salad - wf
Pea & mint soup Childwickbury goat's cheese - v, wf*
Seared Cornish mackerel fillet new season potatoes, spring onions, Coleman's mustard & crème fraîche dressing

MAINS

Woodland-reared pork loin free-range Sussex pork with mash, chestnut mushroom, pancetta & rosemary sauce - wf
Bouillabaisse traditional Provençal fish stew
Panzerotti hand-made ravioli stuffed with ricotta & radicchio tossed in sweet peppers, basil & roasted onions - v
Loch Duart salmon bubble & squeak rösti, sauce vierge - wf
Roasted root vegetable tagine lemon & mint couscous, tzatziki - v
Rump steak (£2 supplement) béarnaise sauce, house-made chips, slow roasted tomatoes & watercress.

DESSERTS

Crème brûlée - v/wf
Sticky toffee pudding toffee sauce & vanilla bean ice cream - v
New season rhubarb crumble ginger ice cream - v/nuts
Caramelised pear tarte tatin - v
Vanilla panna cotta iced berries - v/wf
Assiette of Lussmanns desserts for two to share - v/nuts

v denotes vegetarian / wf wheat-free / wf* can be prepared without bread or bun / nuts contains nuts. There is a small possibility that nut traces may be found in any item on the menu and that bones may be found in any of our fish or rabbit dishes. We list only the main ingredients in our dishes.