All dishes subject to Market Availability and may vary on the day. Terms & Conditions of the Parsonage apply at all times. 10% Discretionary Service Charge added to all accounts. Not all ingredients are listed, it is important to bring our attention to All Food Allergies - V (Vegetarian), VE (Vegan)

Starters

Gin & Juniper Cured Gravadlax Horseradish & Crème Fraîche Stuffed Field Mushroom Gratin Sundried Tomato, Spinach & Red Onion, Basil Oil V / VE when required Deep Fried Salt ‘n’ Pepper Squid, Butterfly Prawns & Sweet Chilli Dip Glazed Fruits of the Sea Scallops, Tiger Tail Prawns, Salmon, Cream, Vermouth, Dill Sauce – Sup £5 Curried Parsnip Soup Spiced Parsnip Crouton – V / VE Duck, Pheasant & Venison Game Pâté Spiced Mango Chutney & Toast Deep Fried Herb Crumbed Brie Port & Cranberry Sauce - V

Mains

Paupiette of Sussex Turkey Cranberry, Sage & Onion Stuffing, Pigs in Blankets, Roast Potatoes Braised Lamb Shank Herb Mash, Roast Parsnips, Red Currant Jus 28 Day Aged 7oz Fillet of Beef Rossini Mushroom Duxelle Crouton, Black Truffle Madeira Jus, Chunky Chips Supplement £8 Roast Fillet of Salmon Herb Crushed Mids, Tiger Tail Prawns & Lobster Bisque Confit Duck Leg & Venison Sausage Parmentier Potatoes, Dark Cherries & Port Wine Roasted Stuffed Vine Tomatoes Vegetable & Saffron Pilaf Rice, Leaf Spinach, Basil Oil – V / VE Chargrilled Butterfly Breast of Chicken Crispy Bacon, Peppercorn Sauce, Chunky Chips All Mains Are Served with Button Sprouts, Chantenay Carrots, Stem Broccoli Additions Side of Winter Vegetables - 3.50 Jug of Sauce - 2

Chef’s Homemade Desserts

Individual Christmas Pudding Laced with Harveys Old Ale Brandy Sauce & Mince Pie Ice Cream Baileys Crème Brûlée Langues de Chat Dark Chocolate & Orange Truffle Torte Mango Coulis & Fresh Fruit Iced Berry & Marzipan Tart Vanilla Ice Cream, Italian Meringue & Red Currants Sussex Cheese Selection Brie – Charmer - Blue Celery, Walnuts, Spiced Mango Chutney Supplement - £5

Teas & Coffees

Kendrick Coffees Blend of Brazilian, South American and Costa Rica Coffee Beans Filter Coffee - 2.20 per cup Speciality Liqueur Coffee - 6.50 Floater Coffee - 3.50 Speciality Teas - 2.60 per pot Earl Grey | Peppermint | Chamomile Green Breakfast

Spirits & Liqueurs

Gin – 25ml - 4.00 Bombay Sapphire | Beefeater Blood Orange Pink |Tanqueray |Tanqueray Rangpur Rhubarb & Ginger Served with Lime or Lemon Britvic or Marlish Premium, Tonic or Slimline Malt Whisky – 25ml - 5.40 Speyburn | Glen Keith | Isle of Jura The Ardmore | Laphroaig Select Brandy – 25ml - 6.50 Remy Martin | Armagnac | Hennessy | Asbach Martell VS | Fine Calvados | Courvoisier House Spirits - 25ml Gin – 2.60 | Vodka -2.60 | Whiskey - 2.60 Brandy - 4 Port – 50ml Fine Ruby - 4.75 | Late Bottled - 5.75 Liqueurs – 25ml – 4.20 Benedictine | Cointreau | Drambuie Tia Maria | Baileys 50ml Grand Marnier | Disaronno | Crème-de-Menthe Sambuca | Kahlua | Limoncello South Downs Bottle Water 330ml (Small) – 2.50 | 750ml (Large) – 4.00

Beers & Wines

Draught Beers (pt) Harveys Sussex Best - 4.40 Harveys Old 4.80 Burning Sky Plateau - 4 Craft, Burning Sky Arise - 4.80 Foster’s Lager - 4 Pardal Czech Lager – 4.50 Thatcher’s Gold Cider - 4.00 [H] Wines by the Glass 1.25ml -3.70 | 175ml - 4.35 | 250ml 5.70 White [H] Pinot Grigio Altana Di Vico – Italy - 16 [H] Central Monte Sauvignon Blanc – Chilean - 16 Spring Creek, White Zinfandel - 19 Viña Cerrada, Rioja Blanco - 22 Sauvignon Blanc, Te Papa, NZ -25 Red [H] Resplandy, Merlot -16 [H] Jarrah Wood, Shiraz – Australia – 16 La Grupa, Malbec –19 Vega, Rioja Crianza -23 Valpolicella Classico DOC Monteci – 25 Te Papa, Pinot Noir, NZ - 28 Rosé [H] Primi Soli, Pinot Grigio Blush – Italy - 16 [H] Morador, Rosado – Spain – 16 Sparkling Prosecco Frizzante –Italy Large Bottle – 22, Baby Bottle- 7 Chapel Down NV Brut - 35 Charles Vercy Brut –France – 40 For Wine Specials Please ask in Restaurant
Parsonage Winter Menu
Thursday 3rd December to Wednesday 23rd December - Maximum of 6 per Group
Lunch/Dinner Tuesday to Thursday: 2-Course 23, 3-Course 28……Friday & Saturday 2-Course 30, 3-Course 35
Starts Thursday 3rd December
Spirits & Liqueurs Gin – 25ml - 4.00 Bombay Sapphire | Beefeater Blood Orange Pink |Tanqueray | Tanqueray |Rangpur Rhubarb & Ginger Served with Lime or Lemon Britvic or Marlish Premium, Tonic or Slimline Malt Whisky – 25ml - 5.40 Speyburn | Glen Keith | Isle of Jura The Ardmore | Laphroaig Select Brandy – 25ml - 6.50 Remy Martin | Armagnac | Hennessy | Asbach Martell VS | Fine Calvados | Courvoisier House Spirits - 25ml Gin – 2.60 | Vodka -2.60 | Whiskey - 2.60 Brandy - 4 Port – 50ml Fine Ruby - 4.75 | Late Bottled - 5.75 Liqueurs – 25ml – 4.20 Benedictine | Cointreau | Drambuie Tia Maria | Baileys 50ml Grand Marnier | Disaronno | Crème-de-Menthe Sambuca | Kahlua | Limoncello South Downs Bottle Water 330ml (Small) – 2.50 | 750ml (Large) – 4.00
Beers & Wines Draught Beers (pt) Harveys Sussex Best - 4.40 Harveys Old 4.80 Burning Sky Plateau - 4 Craft, Burning Sky Arise - 4.80 Foster’s Lager - 4 Pardal Czech Lager – 4.50 Thatcher’s Gold Cider - 4.00 House [H] Wines by the Glass 1.25ml -3.70 | 175ml - 4.35 | 250ml 5.70 White [H] Pinot Grigio Altana Di Vico – Italy - 16 [H] Central Monte Sauvignon Blanc – Chilean - 16 Spring Creek, White Zinfandel - 19 Viña Cerrada, Rioja Blanco - 22 Sauvignon Blanc, Te Papa, NZ -25 Red [H] Resplandy, Merlot -16 [H] Jarrah Wood, Shiraz – Australia – 16 La Grupa, Malbec –19 Vega, Rioja Crianza -23 Valpolicella Classico DOC Monteci – 25 Te Papa, Pinot Noir, NZ - 28 Rosé [H] Primi Soli, Pinot Grigio Blush – Italy - 16 [H] Morador, Rosado – Spain – 16 Sparkling Prosecco Frizzante –Italy Large Bottle – 22, Baby Bottle- 7 Chapel Down NV Brut - 35 Charles Vercy Brut –France – 40 For Wine Specials Please ask in Restaurant
The Parsonage
All dishes subject to Market Availability and may vary on the day. Terms & Conditions of the Parsonage apply at all times. 10% Discretionary Service Charge added to all accounts. Not all ingredients are listed, it is important to bring our attention to All Food Allergies - V (Vegetarian), VE (Vegan)
Starters Gin & Juniper Cured Gravadlax Horseradish & Crème Fraîche Stuffed Field Mushroom Gratin Sundried Tomato, Spinach & Red Onion, Basil Oil V / VE when required Deep Fried Salt ‘n’ Pepper Squid, Butterfly Prawns & Sweet Chilli Dip Glazed Fruits of the Sea Scallops, Tiger Tail Prawns, Salmon, Cream, Vermouth, Dill Sauce – Sup £5 Curried Parsnip Soup Spiced Parsnip Crouton – V / VE Duck, Pheasant & Venison Game Pâté Spiced Mango Chutney & Toast Deep Fried Herb Crumbed Brie Port & Cranberry Sauce - V
Mains Paupiette of Sussex Turkey Cranberry, Sage & Onion Stuffing, Pigs in Blankets, Roast Potatoes Braised Lamb Shank Herb Mash, Roast Parsnips, Red Currant Jus 28 Day Aged 7oz Fillet of Beef Rossini Mushroom Duxelle Crouton, Black Truffle Madeira Jus, Chunky Chips Supplement £8 Roast Fillet of Salmon Herb Crushed Mids, Tiger Tail Prawns & Lobster Bisque Confit Duck Leg & Venison Sausage Parmentier Potatoes, Dark Cherries & Port Wine Roasted Stuffed Vine Tomatoes Vegetable & Saffron Pilaf Rice, Leaf Spinach, Basil Oil – V / VE Chargrilled Butterfly Breast of Chicken Crispy Bacon, Peppercorn Sauce, Chunky Chips All Mains Are Served with Button Sprouts, Chantenay Carrots, Stem Broccoli Additions Side of Winter Vegetables - 3.50 Jug of Sauce - 2
Chef’s Homemade Desserts Individual Christmas Pudding Laced with Harveys Old Ale Brandy Sauce & Mince Pie Ice Cream Baileys Crème Brûlée Langues de Chat Dark Chocolate & Orange Truffle Torte Mango Coulis & Fresh Fruit Iced Berry & Marzipan Tart Vanilla Ice Cream, Italian Meringue & Red Currants Sussex Cheese Selection Brie – Charmer - Blue Celery, Walnuts, Spiced Mango Chutney Supplement - £5
Thursday 3rd December to Wednesday 23rd December Maximum of 6 per Group
Lunch/Dinner Tuesday to Thursday: 2-Course 23, 3-Course 28 Friday & Saturday 2-Course 30, 3-Course 35
Starts Thursday 3rd December
1987
The Parsonage
1987
The Parsonage