Pork Liver Parfait

Beef Tartare T R U F F L E , S M O K E D E G G Y O L K , A RT I C H O K E C R I S P S

Glazed TurbotF E N N E L , A P P L E , P I C K L E D C O C K L E S , C AV I A R C R E A M

Lamb SaddleA RT I C H O K E , B L A C K G A R L I C , M U S TA R D G R E E N S , S P R O U T S , R O A S T L A M B S A U C E

Dark Chocolate and Chestnut DeliceH O N E Y C O M B , M I L K I C E C R E A M

CoffeeP E T I T F O U R S

C h r i s t m a s E v E a t

F a r m E r , B u t C h E r , C h E F

F i v E C o u r s E D i n n E r m E n u

2 4 . 1 2 . 2 1

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

s t a r t E r s

Pork and Apple DoughnutS L O W C O O K E D B B Q P O R K S H O U L D E R , A P P L E P U R E E

Red Sussex Beef TartareA RT I C H O K E , T R U F F L E , E G G Y O L K

Saddleback Pork PieP I C K L E D C R A N B E R RY A N D C U C U M B E R S A L A D

Pork Liver ParfaitF I G C H U T N E Y, C H A R C O A L RY E B R E A D , P U F F E D P O R K S K I N

Gin and Tonic Cured TroutD I L L , L E M O N , T R E A C L E C R O U T O N S

Broccoli and Blue Cheese DoughnutM O L E C O M B C U S TA R D , B L U E C H E E S E C R U M B

Spiced Lamb FaggotS P L I T P E A S T E W, P O M M E S A N N A , C U R R I E D H O L L A N D A I S E

Curried Cauliflower CarpaccioM A LT B A R L E Y, WA L N U T, L E E K O I L

Crab DumplingS H E L L F I S H B I S Q U E , F E N N E L S L AW, PA R M E S A N

C h r i s t m a s D a y L u n C h a t

F a r m E r , B u t C h E r , C h E F

2 5 . 1 2 . 2 1

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

B u t C h E r ’ s C u t s

Stuffed and Rolled Turkey BreastC R I S P Y R O A S T E D S P R O U T S , C R A N B E R RY S A U C E

A P R I C O T A N D P I S TA C H I O S T U F F I N G , B R E A D S A U C E

Roast Crown of PartridgeC R A N B E R RY A N D S A G E P R E S S I N G

C R E A M Y M A S H E D P O TAT O , T R U F F L E C R E A M E D S AV O Y C A B B A G E

R O A S T E D C H E S T N U T M U S H R O O M S A N D P I N E N U T S

Dry Aged Red Sussex Rump of BeefC R I S P Y B E E F S H I N A N D O N I O N P R E S S I N G

R O A S T E D C A U L I F L O W E R A N D O N I O N , H O R S E R A D I S H C R E A M

Vegetarian Cauliflower WellingtonC R E A M E D M A S H P O TAT O

R O A S T C H E S T N U T S A N D C H E S T N U T M U S H R O O M S

Newhaven Cod FilletS M O K E D C E L E R I A C P U R E E , G I R O L L E S , G R E L O T O N I O N S , C O D B E L LY B A C O N

Stone Bass P I C K L E D C O C K L E S , A P P L E , F E N N E L C AV I A R

S E RV E D W I T H P I G S I N B L A N K E T S , S M A S H E D C A R R O T A N D S W E D E , C A U L I F L O W E R C H E E S E ,

B E E F D R I P P I N G R O A S T E D P O TAT O E S , Y O R K S H I R E P U D D I N G S , B R E A D S A U C E & R E D W I N E J U S .

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

P u D D i n g s

Dark Chocolate FondantR O A S T C H E S T N U T, S A LT E D C A R A M E L . VA N I L L A I C E C R E A M

Traditional Christmas PuddingB R A N D Y B U T T E R I C E C R E A M , C R È M E A N G L A I S E

White Chocolate and Cranberry Bread and Butter PuddingB I T T E R C H O C O L AT E I C E C R E A M

Banoffee Baked Alaska( T O S H A R E )

Beetroot and Chocolate CakeB L A C K B E R RY A N D B U T T E R M I L K I C E C R E A M

Warm Lemon and Raspberry Tart M I N T I C E C R E A M

Clementine Set CreamO R A N G E C A K E , S O R R E L , C I T R U S S O R B E T

Cheese BoardS E L E C T I O N O F G O O D W O O D C H E E S E S W I T H T H E O D D O U T S I D E R WA L N U T

A N D R A I S I N B R E A D , P E A R C H U T N E Y, M U S TA R D B U T T E R

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

H O T S T U D D E D L E V I N D O W N W I T H G A R L I C , R O S E M A RY, H O N E Y A N D S O U R D O U G H B R E A D

PieS A D D L E B A C K P O R K

P O TAT O C H E E S E A N D O N I O N

H A R E , B L A C K P U D D I N G A N D L E E K

S M O K E D H A D D O C K A N D B L U E C H E E S E

FishG I N & T O N I C T R O U T

T R A D I T I O N A L P R AW N C O C K TA I L

B R O W N B R E A D A N D B U T T E R

R E M O U L A D E

CharcuterieH O M E S M O K E D C U R E D M E AT S

PA S T R A M I

O X H E A RT B R E S A O L A

C O R N B E E F H A S H

P I C K L E S , M U S TA R D S , C H U N K Y B R E A D

PuddingsWA R M S T O L L E N

C H R I S T M A S P U D D I N G , B R A N D Y B U T T E R A N D C R E A M A N G L A I S E

A P P L E C I N N A M O N TA RT

M A C A R O O N T O W E R

G I N G E R B R E A D H O U S E

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

C h r i s t m a s D a y a t

F a r m E r , B u t C h E r , C h E F

E v E n i n g B u F F E t m E n u

s t a r t E r s

Pork and Apple DoughnutS L O W C O O K E D B B Q P O R K S H O U L D E R , A P P L E P U R E E

Red Sussex Beef TartareA RT I C H O K E , T R U F F L E , E G G Y O L K

Saddleback Pork PieP I C K L E D C R A N B E R RY A N D C U C U M B E R S A L A D

Pork Liver ParfaitF I G C H U T N E Y, C H A R C O A L RY E B R E A D , P U F F E D P O R K S K I N

Gin and Tonic Cured TroutD I L L , L E M O N , T R E A C L E C R O U T O N S

Broccoli and Blue Cheese DoughnutM O L E C O M B C U S TA R D , B L U E C H E E S E C R U M B

Spiced Lamb FaggotS P L I T P E A S T E W, P O M M E S A N N A , C U R R I E D H O L L A N D A I S E

Curried Cauliflower CarpaccioM A LT B A R L E Y, WA L N U T, L E E K O I L

Crab DumplingS H E L L F I S H B I S Q U E , F E N N E L S L AW, PA R M E S A N

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

B o x i n g D a y D i n n E r a t

F a r m E r , B u t C h E r , C h E F

2 6 . 1 2 . 2 1

B u t C h E r ’ s B o a r D s( T O S H A R E )

BREED. . . . . . . . . . . . . . . . . . . . . . . . . . . . BREED. . . . . . . . . . . . . . . . . . . . . . . . . . . .

BEEF PORKS A D D L E - B A C KS U S S E X - R E DS O U T H - D O W N

LAMB

BREED. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Today’s Prime Cut of Sussex Red BeefBeef tongue and cheek stew with ox tail dumpling, beef shin and onion, smoked ox heart, glazed brisket,

beef dripping chip in beef salt, roast gem salad with crispy onions & Molecomb Blue.

Our Chef ’s Cut of Goodwood’s Saddleback PorkTail and trotter smoked beams, pork faggots, white pudding, grilled pork liver, ale glazed baby back ribs,

beetroot and kale slaw with crispy pig’s ear, apple ketchup.

John Our Butcher’s Cut of Choice from his South Down LambLamb shoulder hot pot, rolled and glazed lambs belly, lamb shoulder croquette, spiced lambs liver, salt

baked carrots, sauté potatoes cooked in lamb fat and lamb bacon.

Today’s Farm BoardCannot decide on which board to choose? Why not allow our chef to create a

sharing board with a little bit from each of our three delicious meats.

B u t C h E r ’ s C u t s

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

m a i n s

Southdown’s LambT U R N I P A N D H O R S E R A D I S H , S A G E P O TAT O P R E S S I N G L A M B FA G G O T, R O A S T L A M B A N D M I N T S A U C E

Blackened Short RibC H A R LT O N G R I T S , B R A I S E D R E D C A B B A G E , C R I S P Y Q U A I L E G G

Saddleback Pork BellyR O A S T E D S L I V E R S K I N S , B E E T R O O T, S H AV E D S P R O U T S , L A R D O M A S H

Slow Cooked Goodwood BeefB A B Y O N I O N , C H E S T N U T M U S H R O O M S , H O R S E R A D I S H M A S H E D P O TAT O , B L A C K T R E A C L E H O L L A N D A I S E

Roasted King Oyster MushroomsG A R L I C P U R E E , S A LT B A K E D C E L E R I A C , G A R L I C C H I V E S

Roasted Estate PheasantC H A N T E R E L L E S , T R U F F L E P O TAT O E S , S P I N A C H , C R I S P Y K A L E

Newhaven Cod FilletS M O K E D C E L E R I A C P U R E E , G I R O L L E S , G R E L O T O N I O N S , C O D B E L LY B A C O N

Pumpkin MashR O A S T E D P E A R , T O A S T E D A L M O N D , G O O D W O O D R I C O T TA , S E E D E D G R A N O L A

s i D E s

Beef Dripping Chips

Crispy Fried Sprouts, Chilli, Smoked Shallot

Leeks and Cheese Sauce

Braised Red Cabbage

Truffle Mashed Potatoes

Honey and Parsley Glazed Carrots

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U

P u D D i n g s

Dark Chocolate FondantR O A S T C H E S T N U T, S A LT E D C A R A M E L . VA N I L L A I C E C R E A M

Apple Crumble SouffléC U S TA R D , C A R A M E L I C E C R E A M

White Chocolate and Cranberry Bread and Butter PuddingB I T T E R C H O C O L AT E I C E C R E A M

Banoffee Baked Alaska( T O S H A R E )

Beetroot and Chocolate CakeB L A C K B E R RY A N D B U T T E R M I L K I C E C R E A M

Warm Lemon and Raspberry Tart M I N T I C E C R E A M

Clementine Set CreamO R A N G E C A K E , S O R R E L , C I T R U S S O R B E T

Cheese BoardS E L E C T I O N O F G O O D W O O D C H E E S E S W I T H T H E O D D O U T S I D E R WA L N U T

A N D R A I S I N B R E A D , P E A R C H U T N E Y, M U S TA R D B U T T E R

P L E A S E S P E A K T O O N E O F O U R T E A M I F Y O U W I S H T O S E E O U R S E PA R AT E A L L E R G E N M E N U

S A M P L E M E N U