Easter at the Potager

2 courses | 29.5

3 courses | 35

Starters

Chefs soup of the season, inspired by produce of the Potager garden

Salmon roulade with dill crème fraiche, pickled cucumber, and melba toast

Lime cured stone bass and rolled vegetable sushi, with chili lemongrass kale and sesame tuille

Lemon and Sage chicken ballotine and shaved fennel with prosciutto crisp and balsamic reduction

Confit butternut squash fondant with curried cauliflower, red pepper puree and parsnip

Main Course

Roast beef and Yorkshire pudding served with roast potatoes and seasonal vegetables

Roast chicken with Sage and onion stuffing and parsley sauce served with roast potatoes and seasonal vegetables

Roast Sussex Lamb shoulder and rosemary jus served with roast potatoes and seasonal vegetables

Beer battered haddock and hand cut chunky chips served with tartare sauce and garden peas

Fresh local catch with tomato and herb crushed new potatoes, garlic spinach, spring onion and red pepper salsa

Creamy minted pea and broad bean risotto with pickled tomatoes and a watercress and radish salad

Miso and sesame glazed Aubergine With caper and almond fine beans, cashew butter and roast vine tomatoes

Dessert

Cherry and dark chocolate croquant served with raspberry and white chocolate ice cream and kirsch soaked cherries

Dark chocolate delice and Vanilla crème anglaise with poached strawberries and honeycomb

Vanilla Crème Brule with mixed nut granola, fresh blueberries and homemade shortbread

White wine poached pear with homemade almond granola, fresh berries, and lemon sorbet

A selection of three English and French artisan cheeses with biscuits, celery, and homemade chutney