The Spread Eagle Hotel Restaurant (Cardápio)

South Street, Midhurst
+44 1730 816911

Three Courses: £38.00 per person
Guests on a dinner-inclusive package have an allocation of £38.00 per person
Nibbles​
(V) Home-roasted Barbeque Peanuts
(V) Parmesan & Rosemary Popcorn
(V) Marinated Olives & Herbs
(V) Baby Red Peppers stuffed with Feta Cheese
Rogate Beef Traditional or Piri Piri Biltong
Starters​
(V) Pumpkin Soup with Toasted Almonds, Curried Cream and Croutons
(V) Salt-baked Beetroot Salad with Dolcelatte, Pickled Walnuts and Oatcakes
Baked Crab & Herb Custard with White Crab Mayonnaise Sandwich and Crab Bisque
5
Home Smoked Salmon with Blinis, Cream Cheese, Lemon and Herb Oil
South Downs’ Game Terrine en Croute with Homemade ‘Branston’ Pickle
Hot Foie Gras on Toasted Brioche with Caramelised Apple and Hazelnut Salad
Main Courses​
(V) Semolina Gnocchi with Winter Squash, Cavalo Nero, Wild Mushrooms and Parmesan Crisps
(V) Twice Baked Sussex Cheddar Soufflé with Double Cream with Sautéed Mange Tout
Grilled Fillet of South Coast Cod with Homemade Pasta, Mussels and Saffron Velouté
Grilled Fillet of Sea Bass with Basil Mashed Potato, Roast Shallots, Ceps and Rosemary Jus
South Downs’ Roasted Pheasant with Braised Leg Feuillete, Brussels Sprouts, Squash, Chestnuts and Juniper Jus
Roast Partridge with Crispy Leg, Parmentier Potatoes, Charred Baby Leeks, Celeriac and Sour Cherry Jus
From The Grill​
Served with Triple Cooked Chips, Grilled
Tomatoes in Herb Butter, Crispy Shallots, Rocket
8oz Donald Russell Scottish Sirloin Steak
6
8oz Donald Russell Scottish Rib Eye Steak
8oz Jack Smallman’s South Downs’ Venison Steak
Extra Sides​
Buttered New Potatoes
Mixed Buttered Vegetables
Cavalo Nero with Parmesan
Triple Cooked Chips with Malden Salt Flakes
Roasted Root Vegetables
Desserts​
Chocolate & Orange Delice with Bailey’s Ice Cream
Chilled Lemon Mousse with Blackcurrant Sorbet, Caraway Seed Puff Pastry Tuile and Praline
Peach Melba; Poached Peaches, Raspberry Sauce and Vanilla Ice Cream
Poached Pear with Chocolate Ganache and Vanilla Ice Cream
Warm Red Berry Gratin with Fresh Raspberry Sorbet
Fine Apple Tart with Butterscotch Sauce and Vanilla Ice Cream
Sussex Cheese Board
10.5
Coffee & Homemade Petits Fours

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