Lunch and Dinner Menu

Pre-dinner Menu Our Suggestions:

Antipasti
A selection of marinated olives, vegetables and cured Italian meats designed to prepare you for what is to come!!
Savoury selection box
A collection of savoury sables, gougers, biscottini and palmiers, perfect for a pre-starter or for a pre-canapé taste bud tickler!!
Canapé Selection
Treat your guests to the full Lime experience by choosing a selection of canapés from our exciting menus!

Dinner Menu Starters

Hot
Grilled loin of tuna on a classic nicoise salad with raspberry vinaigrette
Poached scallops on a bed of crushed peas with sweetcorn puree and orange foam
Selsey crab and langoustine tagliatelle with lemongrass and chervil
Roast duck breast with roasted chicory, baby onions and a cassis sauce
Smoked ham and broad bean risotto finished with white truffle and a Parmesan crisp
Roast quail with marinated palm hearts, mixed beetroot and orange dressing
Warm pear and blue cheese salad with toasted pecans, pink peppered shallots and vanilla vinaigrette (V)
Warm goats cheese puff pastry tart with red pepper, malted onion and black olive tapenade (V)

Soup
Cream of baby leek and potato (V)
Roasted butternut squash (V)
Lobster bisque
Corn fed chicken and sweet corn
Vichyssoise of baby chard and fennel (cold) (V)
Trio of soups (choose 3 of the above)

Cold
Carpaccio of beef with potato blini, horseradish cream and parsnip crisps
Pressed ham hock and foie gras terrine with toasted brioche and fig chutney
Parma ham and roast walnut salad with aged balsamic and sun blushed tomatoes
Smoked salmon cube with pickled cucumber, grilled fennel and crab mousse
Whole Portobello mushroom with grilled halloumi and fine ratatouille (V)
Pearl Mozzarella and fig salad with rocket, marinated tomatoes and
pumpkin seed dressing (V)

Dinner Menu Main

Baked sea bass with black tiger king prawns, pak choi and lobster veloute
Baked fillet of halibut, braised new potatoes, chervil butter and rose wine reduction
Grilled fillet of lemon sole with a herb crust served with crushed chive potatoes and Basil and vanilla beurre blanc
Pan roasted fillet of John Dory, Selsey crab cake and sauce vierge
Confit leg of duck with fondant potatoes braised cabbage and a red berry sauce
Saddle of Sussex venison with chateau potatoes celeriac crisps and a port and juniper sauce *
Supreme of corn fed chicken with boulangere potatoes and a rich Madeira sauce
Prime fillet steak with dauphinoise potato and a wild mushroom sauce
‘Surf and Turf’ prime fillet steak with Dijon crushed potatoes, whole langoustines and a smoked garlic and chive butter
Veal osso bucco with braised cabbage parsnip puree and its own jus
Rack of British lamb with wilted greens, pea puree and morel sauce **
Lamb chump with confit shoulder, roasted root vegetables and lamb jus
Slow cooked pork loin with a millefeuille of potato and an apple and cider sauce
Pan roasted guinea fowl with roast butternut and puy lentils and a light rosemary jus
Risotto of wild mushroom with spring onion, Parmesan crisp and truffle oil (V)
Creamy watercress and Roquefort pasta with fennel crisps (V)
Roasted Mediterranean vegetable and feta cheese Wellington served with seasonal leaves and mint vinaigrette (V)
Light vegetable curry with naan bread and mango salsa (V)
A bowl of seasonal vegetables will be included per table

*Please check availability **Price may increase during April and June Dinner menu

Desserts

Classic crème brûlée with granny apple granita and vanilla shortbread
Chocolate ravioli of spiced mandarin with a white chocolate liquor sauce
Indulgent dark chocolate marquise with malted barley ice cream and fleur de sel fudge
Chocolate, Pomegranate and blueberry tartlet with crème fraiche mousse
Mixed berry champagne jelly with Chantilly cream and passion fruit coulis
Mixed berry and white chocolate tian with mascarpone
Baked vanilla cheesecake served with a clotted vanilla cream
Traditional Eton mess with fresh strawberries and vanilla meringue
Seasonal fruit and berry salad with pink champagne sorbet in a dark chocolate cup
Selection of Swiss ice cream and sorbets
Hot Whole pear poached in red burgundy and spice with honey yogurt and tuille biscuit
Sticky date and walnut pudding with butterscotch sauce and milk ice cream
Baileys laced bread and butter pudding with cappuccino crème anglaise
Individual apple tart with candied walnut and a sweet plum cream
Trio of puddings indulgent dark chocolate marquise, Ball of flavoured ice cream with popping candy tuille, mixed summer berry shot
Rich chocolate pot, Classic eton mess, Lemon tart with clotted cream
Triple chocolate brownie, Raspberry and Kirsch cranachan, Lemon posset with fresh honeycomb
Dark chocolate torte, Honey nut pavlova, Passion fruit syllabub, supplement of £1.50

Post Dinner Our Suggestions:

Lime Cheese
Eclectic display of Sussex cheeses with artisan breads, biscuits, crudités and selection of homemade chutneys

Lime Freeze
A stunning display of luxury ice creams and refreshing sorbets.
Always a popular choice with adults and children who can choose from a selection of toppings, sprinkles, and sauces or sandwich between meringues, wafers, homemade brownies and flapjacks – YUM!