Menus

Act I

Amuse Bouche

Fish Cakes, Pea Puree
Leek and Potato, Truffle Cream
Duck and Mushroom Pithivier
Gambas Prawn with Lemon Grass

Starters

Confit Duck Leg, Puy Lentils, Rich Raspberry Dressing
Ravioli of Lobster and Crab, Celeriac Puree, Lobster Cream
Chicken and Foie Gras Parfait, Onion Jam, Port Wine Syrup, Toasted Brioche
Lemon and Thyme Risotto, Parmesan Shavings

Main

Char grilled Beef Fillet, Fondant Tomato, Confit Tomato, Green Beans, Port Wine Jus
Roasted Rack of Lamb, Gratin Potatoes, Vegetable Parcel, Confit Tomatoes, Red Currant Jus
Baked Fillet of Cod, Herb Crust, Pea Puree, Crushed Dill Potatoes, Mint Beurre Blanc
Baked Goats Cheese Soufflé, Peppered Roquette Salad

Dessert

Chocolate Truffle Torte, Bitter Orange Sauce
Pecan Pie, Toffee Sauce
Assiette of Apple, Toffee Apples, Apple Mousse, Apple Tart Tatin
Passion Fruit Parfait, Passion Fruit Ice Cream

Act II

Starters

Duo of Melon with Exotic Fruits, Passion Fruit Sorbet
Poached and Smoked Salmon Tian, Cucumber Salad, Herb Oil Dressing
Tartlet of Wild Mushroom, Asparagus and Sun Dried Tomatoes, Balsamic Syrup
Terrine of Smoked Chicken and Pistachio Nuts, Shallot and Tarragon Dressing

Main

Supreme of Chicken, Stuffed with Brie and Apricots, Asparagus Bundle, Colcannon Mash,
Shoe String Carrots, Mustard Cream
Roasted Rump of Lamb, Gratin Potato, Saute Seasonal Greens, Rosemary Jus
Grilled Fillet of Sea Bass, Roasted Polenta Cake, Petit Ratatouille, Tomato Beurre Blanc
Tomato Tart Tatin, Glazed Goat’s Cheese, Balsamic Syrup

Dessert

Organic Citrus Tart, Mango Cream
Crème Brulee, Seasonal Berries, Almond Tuilles
Baileys Panna Cotta, Poached Hazelnut Pear
Seasonal Berry Pavlova, Vanilla Ice Cream, Berry Coulis

Act III & Act IV

Amuse Bouche

Pea and Pancetta
Leek and Potato, Truffle Cream
Seared Diver Scallop, Cauliflower Puree
Duck and Mushroom Pithivier

Starters

Smoked Chicken and Foie Gras Terrine, Plum and Apricot Chutney, Toasted Brioche
Salad of Confit Duck Leg, Raspberry Dressing, Toasted Pine Nuts
Seared Medallions of Tuna, Coriander and Salsa Compote
Confit Beef Tomato, Avocado and Mozzarella Salad, Tomato and Basil Coulis

Main

Baked Pave of Turbot, Lobster Farce, Baby Vegetables, Thyme Jus
Open Wild Mushroom Lasagne, Sussex Scrumpy Gratin, Mushroom Foam
Roast Rack of Lamb, Fondant Potato, Baby Vegetables, Rosemary & Garlic Jus
Fillet of Local Beef, Seared Foie Gras, Market Vegetables, Truffle Jus

Dessert

Hot Chocolate Fondant, White Chocolate Ice Cream
Pavlova of Seasonal Berries, Sharp Raspberry Coulis
Warm Chocolate Tart, Pistachio Tuilles, Pistachio Glace
Lemon Tart Spiced Lemon Sorbet, Orange Syrup



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Your Special Day Alexander House Shelley & Wakehurst Suite Menus Availability	Menus Act I Amuse Bouche Fish Cakes, Pea Puree Leek and Potato, Truffle Cream Duck and Mushroom Pithivier Gambas Prawn with Lemon Grass Starters Confit Duck Leg, Puy Lentils, Rich Raspberry Dressing Ravioli of Lobster and Crab, Celeriac Puree, Lobster Cream Chicken and Foie Gras Parfait, Onion Jam, Port Wine Syrup, Toasted Brioche Lemon and Thyme Risotto, Parmesan Shavings Main Char grilled Beef Fillet, Fondant Tomato, Confit Tomato, Green Beans, Port Wine Jus Roasted Rack of Lamb, Gratin Potatoes, Vegetable Parcel, Confit Tomatoes, Red Currant Jus Baked Fillet of Cod, Herb Crust, Pea Puree, Crushed Dill Potatoes, Mint Beurre Blanc Baked Goats Cheese Soufflé, Peppered Roquette Salad Dessert Chocolate Truffle Torte, Bitter Orange Sauce Pecan Pie, Toffee Sauce Assiette of Apple, Toffee Apples, Apple Mousse, Apple Tart Tatin Passion Fruit Parfait, Passion Fruit Ice Cream Act II Starters Duo of Melon with Exotic Fruits, Passion Fruit Sorbet Poached and Smoked Salmon Tian, Cucumber Salad, Herb Oil Dressing Tartlet of Wild Mushroom, Asparagus and Sun Dried Tomatoes, Balsamic Syrup Terrine of Smoked Chicken and Pistachio Nuts, Shallot and Tarragon Dressing Main Supreme of Chicken, Stuffed with Brie and Apricots, Asparagus Bundle, Colcannon Mash, Shoe String Carrots, Mustard Cream Roasted Rump of Lamb, Gratin Potato, Saute Seasonal Greens, Rosemary Jus Grilled Fillet of Sea Bass, Roasted Polenta Cake, Petit Ratatouille, Tomato Beurre Blanc Tomato Tart Tatin, Glazed Goat’s Cheese, Balsamic Syrup Dessert Organic Citrus Tart, Mango Cream Crème Brulee, Seasonal Berries, Almond Tuilles Baileys Panna Cotta, Poached Hazelnut Pear Seasonal Berry Pavlova, Vanilla Ice Cream, Berry Coulis Act III & Act IV Amuse Bouche Pea and Pancetta Leek and Potato, Truffle Cream Seared Diver Scallop, Cauliflower Puree Duck and Mushroom Pithivier Starters Smoked Chicken and Foie Gras Terrine, Plum and Apricot Chutney, Toasted Brioche Salad of Confit Duck Leg, Raspberry Dressing, Toasted Pine Nuts Seared Medallions of Tuna, Coriander and Salsa Compote Confit Beef Tomato, Avocado and Mozzarella Salad, Tomato and Basil Coulis Main Baked Pave of Turbot, Lobster Farce, Baby Vegetables, Thyme Jus Open Wild Mushroom Lasagne, Sussex Scrumpy Gratin, Mushroom Foam Roast Rack of Lamb, Fondant Potato, Baby Vegetables, Rosemary & Garlic Jus Fillet of Local Beef, Seared Foie Gras, Market Vegetables, Truffle Jus Dessert Hot Chocolate Fondant, White Chocolate Ice Cream Pavlova of Seasonal Berries, Sharp Raspberry Coulis Warm Chocolate Tart, Pistachio Tuilles, Pistachio Glace Lemon Tart Spiced Lemon Sorbet, Orange Syrup Back to top


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