Chef's Highlights
STARTER
Steamed Sussex asparagus, hollandaise, watercress (v)
"Delicious seasonal local asparagus from Chichester, creamy buttery hollandaise sauce complimented by crisp peppery watercress."
MAIN COURSE
Herb ricotta cake, squash puree, baby courgette, sumac (v)
"Combines fresh Italian cheese, egg and fragrant herbs to create this delicate dish. Accompanied by vibrant, textured vegetables"
DESSERT
Summer pudding, Sussex berries and vanilla cream (v)
"Traditional summer pudding made from the freshest berries - a real Glyndebourne favourite serving over 15,000 per festival."