The Fish Factory Christmas Menu 2011
3rd October 2011
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Wild Berry & Chicken Liver Pate

Sherry seared chicken livers, blended with mushrooms and topped with a thick berry compote jelly.

Anchovy Bruschetta

Roasted aubergine and courgette topped with anchovies baked on a garlic and tomato bruschetta with vegetable crisps.

Chilli Dusted Sardine Fillets

Cracked oregano and chilli breadcrumbs sprinkled on chargrilled fillets.

Fig and Goats Cheese Mushroom

Mushroom filled with goats cheese and fig crumble.


Main Course

Chorizo and Couscous Stuffed Salmon Fillet

Spanish sausage and sun dried tomato couscous pressed into salmon fillet and oven baked, served with new potatoes.

Traditional Norfolk Turkey Dinner

Slices of turkey served with all the trimmings.

Roasted Vegetable Rosti Stack

Spiced crunchy rosti piled with roasted vegetables and asparagus.

Pancetta Wrapped Skate

Cooked in caper butter and wrapped in pancetta served with dauphionoise potatoes.

Boston Surf and Turf

Prime rib eye streak, chargrilled topped with flamed tiger shrimps, a roulade of berries and rich stilton cheese, served with hand cut chips.



Apple and Cinnamon Crumble

Sugar-glazed bramley apples roasted in caramelised crumble.

The Santa Roly Poly

Cherry liquor fruit mince, rolled into vanilla pod sponge cake and served with brandy sauce.

Walnut and Vanilla Panacotta

Refreshing vanilla pod dessert infused with crushed walnuts, and served with brandy snap crisps.



Two courses are just £14, whilst three courses are £17. Pre-order menu only, deposit and conditions apply.


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