10am - 7pm. last admission 5pm
01323 834444
bc.conf@queensu.ca
Saturday 1st July, 10am - 4pm
Sunday 25th June, 11am – 4pm
26 July
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Starter
Salmon mousse wrapped in smoked salmon with pickled cucumber and caviar
Toasted brioche with wild mushrooms, flat leaf parsley and truffle oil (V)
Duck liver parfait with sourdough, red onion and apple chutney
Roasted vine tomato and sweet pepper soup with herb croutons (V)
Main Course
Fillet of beef, confit cherry tomatoes, fondant potato, wild mushrooms and peppercorn sauce
Duck breast, spring onion mash with cherry and brandy jus
Spinach, Brie and blue cheese filo pastry, apricot puree toasted hazelnuts and leeks (V)
Sea bass fillet, prawn and caper sauce, pomme purèe and baby beetroot
Dessert
Selection of Sussex cheeses with homemade ale chutney and biscuits
Raspberry bavarois, champagne jelly raspberry sorbet and Viennese biscuit
Trio of desserts, lemon tart, chocolate and brandy mousse with strawberry soup
Warm chocolate fondant with chocolate sauce and vanilla ice cream
£60.00 per head Includes freshly brewed coffee and chocolate mints