MENU

Our talented chef and the Southdowns Manor kitchen team

are committed to using exceptional produce and fresh, locally

sourced ingredients from handpicked suppliers.

SENSATIONAL DINING

CANAPÉS

Choose from:

◦ Cumberland sausage with coarse mustard dip

◦ Sea salt and cracked black pepper potato wedges

◦ Butterfl y king prawns with a sweet chilli dip

◦ Dolcelatte and caramelised onion tartlet

◦ Sausage, mash and glazed onion tartlet

◦ Chicken satay with a spicy peanut dip

◦ Jalapeno prawn served with spicy relish

◦ Citrus marinated feta and olive crostini

◦ Smoked salmon fi lo tartlet

◦ Mozzarella, basil and cherry tomato tart

◦ Kettle chips

◦ Vegetable crisps

◦ Cheese straws served with mixed dips

◦ Sweet potato soup sip

◦ Butternut soup sip

◦ Leek & potato with crispy bacon and mint soup sip

◦ Caulifl ower, Parmesan & truffl e soup sip

◦ Tomato & basil soup sip

◦ Strawberries dipped in milk and dark chocolate

◦ Chicken liver en croute

◦ Wild mushroom tart

◦ Roast vegetables with goat’s cheese on bruschetta

◦ Smoked salmon blinis

◦ Duck and mango spring rolls

◦ Five spice duck and hoisin served on a Chinese spoon

◦ Mini fi sh & chips served in a bamboo cone

◦ Vodka jelly shots

(non-alcoholic jelly shots available, confi rm in planning)

◦ Chocolate brownie with popping candy

◦ Fillet of beef with Parmesan cream and caper salsa

◦ Beef carpaccio crostini

◦ Pork belly with apple sauce, crackling and chilli jam

◦ Mini mince pies

◦ Mini treacle tarts

STARTER

All are served with freshly baked bread rolls and butter.

A baked portobello mushroom

fi lled with dolcelatte cheese and

spinach topped with a Parmesan

crust and chive dressing

Pan-fried fl at mushrooms, fresh

garlic and oregano served with

a green salad dressed with

balsamic vinegar

Puff pastry tart stuffed with brie

and red onion marmalade jam

accompanied by a mixed leaf salad

Roasted butternut squash with

onions and celery, fi nished with

double cream, toasted sunfl ower

seeds and a Parmesan crisp

PORTOBELLO MUSHROOMS WITH

SPINACH AND DOLCELATTE (V) A

GARLIC AND BALSAMIC

MUSHROOMS (VE) (GF) A

BRIE AND RED ONION PUFF

PASTRY PARCEL (V) B

BUTTERNUT SQUASH

VELOUTÉ (V) (GF) B

Slices of sweet seasonal melon

garnished with sweet berries

and coulis

Beef tomatoes layered with

mozzarella, aubergine and basil

with a balsamic dressing and

a baby leaf

Golden pickled beetroot, raw

candy beetroot and cooked red

beetroot served with a goat’s

cheese croquette and mixed

leaf salad

Chicken and sweet maple smoked

bacon and garlic croutons on a

bed of crisp cos lettuce, topped

with Parmesan fl akes and fi nished

in a light Caesar dressing

Duck breast with pomegranate,

croutons, mixed leaves and a

blue cheese dressing

DUO OF MELON (VE) (GF) A

MOZZARELLA, TOMATO,

AUBERGINE AND BASIL STACK (V) B

PICKLED BEETROOT AND GOATS

CHEESE SALAD (V) B

CHICKEN CAESAR SALAD B

FIVE SPICE DUCK SALAD C

Warm Dishes

SaladHomemade fresh leek and

potato soup garnished with

chives and served with oven

baked herb croutons

Lightly spiced, slow roasted

parsnips blended with fresh

cream

Ripened vine tomatoes with

roasted garlic, red onions and

olive oil, fi nished with fresh basil

and croutons

Cream of caulifl ower soup

fi nished with truffl e oil and

Parmesan

Chilled gazpacho soup with basil

oil and croutons

Homemade sweet potato soup

topped with chilli and

crème fraîche

CREAM OF LEEK AND POTATO

SOUP WITH HERB CROUTONS (V) A

LIGHTLY SPICED PARSNIP

SOUP (V) (GF) A

ROASTED TOMATO AND

BASIL SOUP (V) A

CREAM OF CAULIFLOWER

SOUP (V) (GF) A

TOMATO GAZPACHO (V) B

SWEET POTATO SOUP (GF) B

Soup

Peeled Atlantic prawns on a bed

of crisp iceberg lettuce and micro

watercress leaves served in a

Mary-Rose dressing

Smoked salmon, pickled shallot,

charred cucumber, pickled

cucumber and avocado cream

and horseradish cream

Smoked salmon on a blini served

with chive crème fraîche and

topped with a beetroot and

chive dressing

A light smoked haddock and grain

mustard fi shcake served with

spinach and a hollandaise sauce

A fresh salmon, pea and mint

fi shcake served with pea purée

and a herb dressing with a mixed

leaf salad

Smoked salmon and fresh salmon

tartare topped with guacamole and

served with a micro salad

Sea bass with ginger, chilli and

coriander fi shcake served with

wasabi and yuzu dressing and

a mixed leaf salad

CLASSIC PRAWN COCKTAIL (GF) A

SMOKED SALMON WITH PICKLED

SHALLOT (GF) B

SMOKED SALMON BLINI B

SMOKED HADDOCK AND GRAIN

MUSTARD FISHCAKE B

SALMON, PEA AND MINT

FISH CAKE B

SMOKED SALMON TIAN (GF) C

SEA BASS WITH GINGER, CHILLI

AND CORIANDER FISHCAKE C

Chicken liver and brandy parfait

served with a toasted ciabatta

and red onion jam

CHICKEN LIVER AND BRANDY

PARFAIT WITH RED ONION JAM A

Fish

Meat

◦ Dill cured gravlax

◦ Mini salmon, pea and

mint fi shcakes

◦ Salmon tartare

◦ Leak and potato soup sip

◦ Smoked salmon and

salmon tartare

◦ Chicken liver and brandy parfait

TRIO OF SALMON C

TRIO OF STARTERS C

Trio of Starters

MAIN COURSE

All served with a selection of seasonal vegetables.

ROAST LOIN OF PORK A

ROAST CHICKEN BREAST WITH

ALL THE TRIMMINGS A

ROAST BRITISH SIRLOIN OF BEEF

AND YORKSHIRE PUDDING C

Pork loin served with crispy herb

potatoes, sage and onion stuffi ng

and gravy

Traditional roast chicken served

with sage and onion stuffi ng,

bacon wrapped chipolatas and

crispy herb roasted potatoes

and gravy

Roast sirloin of beef served

medium with crispy herb roast

potatoes, a homemade

Yorkshire pudding and red wine

and thyme jus

Traditional Roast TRIO OF SAUSAGES WITH

GRAIN MUSTARD MASH A

SLOW ROAST PORK BELLY WITH

APPLE SAUCE (GF) B

Three locally sourced individually

fl avoured sausages served with

wholegrain mustard mash

and jus

Slow roasted pork belly served

with a cider jus, apple sauce,

crushed new potatoes and

crackling

Pork

PAVÉ OF VENISON AU

POIVRADE (GF) C

Seared fi llet of English venison

served medium rare with a

poivrade sauce and gratin

dauphinoise

Game

LEMON THYME CRISP ROAST

CHICKEN (GF) A

CHICKEN KIEV B

CHICKEN AND TARRAGON PIE B

CHICKEN, BACON AND

GRAIN MUSTARD PIE B

CHICKEN WITH PANCETTA

AND LEEK (GF) B

Roast chicken breast marinated

in lemon thyme, served with

dauphinoise potatoes, crispy

bacon and thyme jus

Breast of chicken stuffed with

garlic and mozzarella butter

served with sautéed potato and

mixed vegetables

A rich creamy pie fi lled with

chicken and tarragon sauce

served with either mash or

new potatoes

Chicken with hearty bacon and

grainy mustard in a traditional

baked pie. Serve this delicious

pie warm with your choice of

new or mashed potato

Chicken breast stuffed with a

mousse of leek and pancetta

served on crushed new potatoes

with chicken jus and mixed

vegetables

Chick enSHEPHERD’S PIE TOPPED WITH

CRISPY LEEK AND CHEESE (GF) B

ROSEMARY AND GARLIC

MARINATED RUMP OF LAMB (GF) B

LAMB SHANK WITH PORT

AND ROSEMARY JUS (GF) B

HERB CRUSTED CANNON OF LAMB C

A twist on the classic lamb

shepherd’s pie topped with crispy

leeks and cheese for the ultimate

homely dish

Roasted lamb rump with garlic

rosemary served medium with

crushed potatoes, mixed

vegetables and a tomato and

basil jus

Lamb shank slowly cooked in red

wine, port and garlic with crushed

new potatoes, mixed vegetables

and port and rosemary jus

A cannon of lamb topped with a

soft herb crust and served with

crushed new potatoes, lamb and

rosemary jus and mixed

vegetables

LambSTEAK AND ALE PIE A

BEEF AND STILTON PIE B

PAVÉ OF RUMP

BOURGUIGNON (GF) C

FILET OF BEEF WITH

WILD MUSHROOM (GF) D

TOURNEDOS ROSSINI D

Slow cooked beef served in a

local ale and onion sauce topped

with butter puff pastry and served

with creamy mash

Full of lovely rich fl avours, this

beef and Stilton pie is perfect for

chilly evenings served with mash

or new potatoes

Rump steak served with fondant

potatoes or mashed potato with

a green bean bundle, buttered

mushrooms, baby onions, bacon

and red wine jus

Fillet of beef served medium with

a rich red wine jus and sautéed

wild mushrooms and dauphinoise

potatoes

Prime fi llet steak served on a

homemade crouton with chicken

liver parfait, spinach and a

Madeira jus

Beef

ROASTED VEGETABLES

PITHIVIER (V) A

BUTTERNUT AND SAGE

RISOTTO (V) (GF) A

BEETROOT RISOTTO (V) (GF) A

STUFFED CAPSICUMS (VE) (GF) A

SPICY BUTTERNUT SQUASH

AND CHICKPEA TAGINE (VE) A

RISOTTO PRIMAVERA (V) (GF) B

WILD MUSHROOM

RISOTTO (V) (GF) B

Puff pastry parcel fi lled with fresh

roasted vegetables and mozzarella

fi nished with a spinach, tomato

and basil sauce

A creamy risotto with roasted

butternut fi nished with sage,

Parmesan and pumpkin seeds

A creamy risotto with roasted

beetroot fi nished with horseradish

and goat’s cheese

A bell pepper fi lled with a sautéed

wild mushroom and herb rice

accompanied by a garlic and

herb sauce

Cumin roasted butternut squash

served with a delicately spiced

tomato sauce, chickpeas and a

fresh coriander couscous

Spring vegetable risotto fi nished

with Parmesan

Wild mushroom risotto with truffl e

oil and Parmesan

Vegetarian and Vegan

HERB CRUST SALMON A

COD WITH A CORIANDER

AND SWEET CHILLI CRUST B

FILLET OF SEA BASS (GF) C

Roast salmon darne topped

with a soft herb crust and served

with a chive beurre blanc and

mixed vegetables

Served with pak choi, a chilli

coriander dressing, bean sprouts

and mixed vegetables

Fillet of sea bass with a fennel

cream sauce, roasted fennel,

pickled fennel and new potatoes

and mixed vegetables

Fish

CONFIT OF DUCK LEG (GF) C Served with gratin potato and a

thyme jus and accompanied by

mixed vegetables

Duck

MAIN COURSEALTERNATIVE

CHILDREN’S MENU

Your younger guests are welcome to have smaller portions of the

selected meals for your wedding breakfast or choose one starter,

one main and one dessert from the menu below and we ask

that all children have the same meal.

The Hog Roast is available throughout the year.

Vegetarian and Gluten Free options are available on request.

Hog Roast

◦ Succulent whole slow roasted

Sussex hog

◦ Crackling and handmade

apple sauce

◦ Pork, sage and onion stuffi ng

◦ Fresh bread rolls with butter

◦ Red onion coleslaw

◦ Tomato and spring onion salad

with basil

◦ Mixed leaf salad

◦ Potato and chive salad

INCLUDES

◦ Cheese, fruit and

vegetable sticks (GF)

◦ Fan of galia melon with

strawberry garnish (GF)

◦ Roast chicken with gravy (GF)

◦ Chicken goujons

◦ Fish goujons

◦ Sausages

served with:

◦ New potatoes or French fries

◦ Baked beans or peas

and sweetcorn

or

◦ Penne pasta with a

tomato Sauce

◦ Jelly and ice cream (GF)

◦ Platter of fresh fruits (GF)

◦ Ice cream sundae (GF)

STARTER

MAIN

DESSERT

FRESH FRUIT PAVLOVA (GF) A

LEMON POSSET WITH

SEASONAL BERRIES A

BUTTERMILK PANNA COTTA (GF) B

ETON MESS (GF) B

BRIOCHE BREAD AND BUTTER

PUDDING C

Meringue topped with crème

Chantilly with seasonal fruit and

raspberry coulis

Set lemon cream, with mixed

berries and a vanilla shortbread

Served with strawberry soup

and berries

Deconstructed Eton Mess with a

pyramid of meringues, whipped

cream and fresh fruit for your

guests to create themselves

A baked bread and butter

pudding with apricots and

sultanas served with a vanilla

ice cream or crème anglaise

Traditional with a Twist STICKY TOFFEE PUDDING A A delicious homemade sticky

toffee pudding with butterscotch

sauce and vanilla cream, or vanilla

ice cream

Hot Dess erts

LEMON AND LIME CHEESECAKE A

CHAMPAGNE CHEESECAKE B

BESPOKE CHEESECAKE B

Lemon and lime cheesecake with

a sablé base and served with

raspberry coulis

Champagne fl avoured cheesecake

garnished with seasonal berries

and a red berry coulis

Choose your favourite fl avour and

the Chef will make it especially for

your wedding breakfast

Ch eesecakes

DESSERT

TRIO OF DESSERTS C ◦ Chocolate mousse

◦ Fresh fruit pavlova

◦ Lemon and lime cheesecake

Trio of Dess erts

CHEESE SELECTION C A selection of award winning

cheeses garnished with grapes,

celery and handmade chutney

served with an assortment of

biscuits

Ch eese

VANILLA PROFITEROLES WITH RICH

BELGIAN CHOCOLATE SAUCE A

RICH CHOCOLATE MOUSSE

WITH IRISH CREAM (GF) A

CHOCOLATE BROWNIE WITH

POPPING CANDY B

FRAMBOISE AND CHOCOLATE

MOUSSE (GF) B

CHOCOLATE FONDANT C

CHOCOLATE AND COFFEE OPERA C

Choux pastry fi lled with a crème

Chantilly and topped with rich

Belgian chocolate sauce,

popping candy and served on

a shortbread base

Dark Belgian chocolate mousse

with a Baileys panna cotta

topped with Baileys cream

Chocolate brownie topped with

chocolate mousse, raspberry

quenelle and raspberry sorbet

Marinated raspberries with a

milk chocolate mousse and

crème Chantilly

Rich dark chocolate pudding with

a melt-in-the-middle centre served

with a vanilla ice cream and

mint twill

Coffee soaked sponge layered

with coffee cream and chocolate

ganache served with crème

anglaise

Ch ocolate

LEMON TART A

PASSION FRUIT TART B

BERRY AND ALMOND TART B

RHUBARB CRUMBLE TART B

APPLE AND RHUBARB

CRUMBLE TART B

Served with raspberry sorbet and

a raspberry compote

Served with coconut ice cream,

and a mango, lime and chilli sauce

Tart with almond cream and

berries, topped with strawberries,

a strawberry sorbet with a berry

coulis

Served with crème anglaise and

vanilla ice cream

Served with crème anglaise and

vanilla ice cream

TartsAPPLE CRUMBLE TART B

APPLE AND BLACKBERRY

CRUMBLE TART B

LEMON TART WITH RASPBERRIES B

RICE PUDDING AND

APRICOT TART C

BESPOKE CRUMBLE TART C

Served with crème anglaise and

vanilla ice cream

Served with crème anglaise and

vanilla ice cream

Classic lemon tart served with

raspberry sorbet and raspberry

compote

A rice pudding tartlet with roasted

apricots and served with a lemon

cream and fresh raspberries

Choose one tart fi lling of your

choice served with crème

anglaise and vanilla ice cream

4TH COURSE

A soft creamy cheese with a velvet

white rind made in Île-de-France

A Cornish handmade light, creamy

but fi rm cheese wrapped in nettles

and ripened. Named Yarg after the

cheesemakers ‘Gray’ spelt

backwards

A handmade blue Stilton with a

buttery taste

A powerful organic cheddar with

a real edge

BRIE DE MEAUX

CORNISH YARG

CROPWELL BISHOP BLUE STILTON

GODMINSTER WAXED CHEDDAR

Ch eese Cours eAn impressive cheese selection and a glass of port - what better way to

end your wedding breakfast? Each plate will consist of a selection of award

winning cheeses, freshly garnished and served with an assortment of biscuits.

Examples of preferred cheeses:

Please note these options are subject to availability and other options are available on request.

The Hog Roast Buffet is available throughout the year.

Vegetarian and dietary options are available on request.

EVENING BUFFET

Country Style Buff et◦ Large platters of English and

continental cheeses

◦ Ardennes pâté

◦ Selection of continental meats

and salamis served with baskets

of crusty French bread

◦ Assorted fl avoured breads

◦ Selection of cheese and biscuits,

◦ Pork pies

◦ Grapes

◦ Celery

◦ Selection of pickles

◦ Spring onions

INCLUDES A ◦ Mini Lincolnshire sausages

◦ Selection of fi lled mini

Italian rolls

◦ Spicy potato wedges with

aioli dip

◦ Mini vegetable pancake rolls

◦ Cocktail sausage rolls

◦ Margherita pizza

◦ Breaded chicken goujons

◦ Selection of crisps

◦ Filo tiger prawns with sweet

chilli dip

◦ Barbecue pork ribs

◦ Warm mini croissants fi lled

with ham and cheese

◦ Southern fried chicken

◦ Mini vegetable spring roll

◦ Mini quiche

◦ Selection of olives

◦ Crudités with tortilla chips

and dips

CHOOSE 8 DISHES TO MAKE YOUR

SELECTOR BUFFET C

Selector Buff etHog Roast Buff et

◦ Succulent whole slow roasted

Sussex hog

◦ Crackling and handmade

apple sauce

◦ Pork, sage and onion stuffi ng

◦ Fresh bread rolls with butter

◦ Red onion coleslaw

◦ Tomato and spring onion salad

with basil

◦ Mixed leaf salad

◦ Potato and chive salad

INCLUDES D

WORLD FOODS

Prime British beef burger served

in a fl oured bap

American style hot dogs served

in a soft roll

BBQ pulled pork, potato wedges,

mixed salads, handmade coleslaw,

fried onions, Monterey Jack

cheese, ketchup, mustard,

mayonnaise and relish

BEEF BURGER B

HOT DOGS B

SERVED WITH

AmericanSucculent pieces of chicken

breast slowly cooked in a rich

spicy tomato sauce with onions

and peppers fl avoured with chilli,

coriander and ginger

Mildly spiced curry with

roasted vegetables

Naan bread, rice, vegetable

samosas and mango chutney

CHICKEN BALTI (GF) B

VEGETABLE MADRAS (V) (GF) B

SERVED WITH

Indian

Tender pieces of chicken breast

stir fried in a spicy tomato sauce

with spring onion, water chestnuts,

mushrooms and beansprouts

Pak choi, bamboo shoots, onion,

carrot and peppers stir fried with

egg noodles and black bean sauce

Egg fried rice and mini vegetable

spring rolls

SZECHUAN CHICKEN (GF) B

VEGETABLES IN A BLACK BEAN

SAUCE (V) (GF) B

SERVED WITH

Chinese

Tender pieces of chicken breast

cooked in a spicy sauce with

coconut milk, lemongrass, chilli,

ginger and lime leaves

Egg noodles stir fried with spring

onion, chilli, garlic, beansprouts

soy sauce, egg and coriander

Fragrant Thai rice and fi lo tiger

prawns

THAI GREEN CHICKEN CURRY (GF) B

VEGETABLE NOODLES (V) B

SERVED WITH

Th ai

Prime minced beef, onions chilli

and kidney beans cooked in a

rich tomato sauce

A mixture of beans cooked in a

spicy tomato sauce with onions,

courgette, sweet corn and peppers

Rice, fl at bread, tomato salsa and

guacamole

CHILLI CON CARNE (GF) B

SPICY MIXED BEAN AND

VEGETABLE CHILLI (GF) B

SERVED WITH

Mexican

Prime minced lamb baked in a

tomato sauce with garlic, onions,

oregano and layers of aubergine,

topped with a creamy cheese

sauce

Succulent pieces of grilled chicken

breast marinated in olive oil, lemon,

oregano and garlic, served on a

skewer

Feta, tomato, cucumber, olives,

red onion and olive oil

Hummus, tzatziki, fl at breads and

olives

LAMB MOUSSAKA B

CHICKEN SOUVLAKI (GF) B

GREEK SALAD (GF) B

SERVED WITH

Greek

Please note: Food imagery is for illustration purposes only

Thank you to the following photographers for the use of their images in this publication:

Sainte Croix Photography

Visual Pixel Photography Ltd

SOUTHDOWNS MANOR TROTTON WEST SUSSEX GU31 5JN

01730 763800 enquiries@southdownsmanor.co.uk www.southdownsmanor.co.uk

“ There is no sincerer love than the love of food ”George Bernard Shaw