Prince Alfred & Formosa Dining Room (Menu)

Two courses for 15

Three courses for 19

4 supplement for rump steak

Starters‏

Watercress and pea soup creme fraiche (v)

Norfolk asparagus, poached duck egg, hollandaise sauce

Shropshire blue, poached pear and rocket salad, candied walnuts, brandy dressing

Smoked mackerel and Laphroaig pate, horseradish cream, seeded crackers

Ham hock, apricot and cranberry terrine, fennel and red onion pickles, sour dough toast

Potted Cornish brie, wild garlic, rosemary crisp breads (v)

Mains

PA cheese burger, young's ale cooked onions, iceburg lettuce, ketchup, mayo, skinny fries

21 Day Dry Aged Rump Steak, Triple Cooked Chips, Peppercorn Sauce, Rocket and Horseradish Salad

Twice cooked crispy Dingley Dell pork belly, mash, spring greens, Suffolk chorizo, apple sauce (gf)

Pan fried calves liver, raw fried potatoes, creamed leeks and bacon red wine jus (gf)

Pork and apple sausages, mash, caramalised onion gravy

Sea trout and horseradish fishcake, poached duck egg, tartare sauce

Norfolk asparagus and sun dried tomato risotto, Sussex Charmer crisps

Steak and ale pie, mash, buttered kale

Sides‏

Triple cooked chips, skinny fries, mash or new potatoes

Baby spinach and toasted almonds

Rocket and sussex charmer, balsamic reduction

House salad

Kale and candied bacon (gf)

Desserts

Sticky toffee pudding, toffee sauce, vanilla ice cream

Warm chocolate and walnut brownie, chantilly cream

Pecan and cranberry pie, vanilla ice cream

Banoffee pie: biscuit base, fresh banana, toffee sauce, chantilly cream

Apple tart, brandy butter ice cream

Chilli and lime marinated pineapple carpaccio, coconut ice cream (gf)

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