Spring A la Carte 2010
We use only the best ingredients available to produce an imaginative and individual style of cuisine, sourcing primarily local English ingredients. This method retains all the qualities of classical cuisine, whilst complementing it with a modern approach to preparation and presentation of each dish.
Philippe Alvarez and his team are on hand to ensure that whatever the occasion your individual requirements are met.
Our dedicated team of Sommeliers are also at hand to guide you through our extensive award winning wine list.
Should you wish for any variation on any dishes contained within the menu or would prefer any item not shown, we would be delighted to accommodate you, subject to the availability of produce.
Have an enjoyable meal.
Hrvoje Loncarevic
Executive Chef
Philippe Alvarez
Restaurant Manager
Sample Menus
Table D’Hote Lunch »
Sunday Luncheon »
Sunday Lunch Specials »
Table D’Hote »
Speciality House »
Vegetarian Menu »
Tasting Menu »
Children's Menu »
Starters
Potato and Leek Soup with Ashdown Smoked Haddock,
Poached Quail Egg, Sevruga Caviar and Creamed Leeks
£8.00
Poached Langoustine and Fresh Water Crayfish Tortellini, Crab Beignets and Classic Shellfish Bisque
£10.00
Pan Fried Diver Caught Scallops, Cauliflower and Vanilla Puree, Peashoot Salad, Vanilla Espuma
£12.00
Carpaccio of Aged English Beef and Foie Gras, Spring Truffles, Shaved Pecorino, Merlot Sea Salt, Grain Mustard Vinaigrette
£8.95
Seared Breast of Local Wood Pigeon, Celeriac Puree, Roesti Potato, creamed Savoy Cabbage, Pancetta Crisp and Aged Port Wine Jus
£9.50
Pressed Terrine of Maize Fed Sussex Chicken and Foie Gras, Air Dried Ham, Muscat and Chicken Jelly, Peach and Ginger Chutney
£9.50
Loch Duart Salmon Mi – Cuit,
Puy Lentil Dhal, Spring Pea Vinaigrette
£9.25
Fine Herb and Pistachio Rolled Local Goats Cheese,
Carpaccio of Organic Beetroot, Burnt Orange and Oregano Dressing, Beet Shoot Cress (Gluten Free)
£8.25
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Complimentary Ashdown Park Sorbet
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Main Courses
Loin Ditchling Pork Wrapped in Parma Ham, Sage Infused Fondant Potato, Slow Roasted Spring Pumpkin, Young Spinach, Candied apple and Ginger, Grain Mustard Jus
£26.00
Southdown Lamb Best End, Fillet and Slow Roasted Shoulder, Rosemary Creamed Potatoes, Provencal Vegetables, Thyme Gravy
£27.50
Ashdown Tasting of Duck,
Confit Leg, Spring Roll, Breast and Consommé, With Lightly Steamed Spring Vegetables, Celeriac and Orange
£27.50
Chateaubriand for Two to share, Carved at your Table,
Served with Thick Cut Chips, Thyme Roasted Vine Tomatoes, Grilled Field Mushrooms, Tempura Onion Rings and Sauce Bernaise
£30.00 per person
Pan Roasted English Beef Fillet, Spring Vegetables, Smoked Garlic Roasted Potato Madeira Consommé, Wild Herbs and Black Truffles
£29.00
Whole Dover Sole, Filleted at your Table, cooked Grilled or Meuniére With New Potatoes and Buttered Spring Greens
£29.00
Butter Poached Line Caught Atlantic Turbot, Celeriac
Mango and Lobster Salad, Carrot and Thyme Foam
£28.50
Seared Diver Scallop Thermidor and Atlantic Monk Fish, wrapped in Dry Cured Bacon with Ashdown Spring Salad
£27.50
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Vegetable accompaniment is included with Main Courses, however, a separate selection may be ordered if preferred
Desserts
Bitter Chocolate Fondant,
Maple Syrup and Roasted Pecan Nut Ice Cream
(Please allow 20 minutes cooking time)
£10.00
Presentation of Tiramisu
Mini Tiramisu, Cinnamon Doughnut, Bitter Coffee Sorbet, Mascarpone and Espresso Martini, Tulie
£10.00
Classic Passion Fruit Tart,
Pistachio Ice Cream, Poached Raspberries
£9.00
Cinnamon Crème Brulee,
Green Apple Water Ice, Shortbread
£9.00
Selection of Farmhouse Cheeses, accompanied by Home made Walnut Loaf, Bath Oliver’s, Ashdown Park Quince Jelly, Celery, & Grapes
£10.00
Additional Cheeses £3.95 each
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Fresh Filter Coffee and Hand made Petit Fours
£4.25
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For resident guests on inclusive terms a supplement of £12.00 per person will apply
