Menus

Alex Jacquemin, our head chef, and his team offer great pub food that is freshly prepared using the freshest and finest local ingredients. The menus attached are examples of what we offer and do change regularly to reflect the changing seasons.

Tables of up to 8 guests can be be reserved online, and may enjoy the full menu. For tables of more than this we offer a restricted menu with a choice of four dishes per course. This allows for guests to choose their food on the day, and for us to serve you in a timely way.

None of our desserts are bought in, but prepared on the premises; they are worth saving space for!

We are open from 12 noon each day and serve drinks during the afternoon. The bar closes at 11pm Monday to Saturday.

The bar is now open to 10pm on Sundays.

The kitchen opening times are as follows:

Lunch

Monday to Thursday 12noon to 2pm

Friday to Sunday 12noon to 2.30pm

Dinner

Monday to Thursday 6pm to 9pm

Friday and Saturday 6pm to 9.30pm

Sunday Evening - 6pm to 8.30pm

View our reviews Book a table

Lunch Menu

Light Bites
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Chickpea Houmous, Seeded Crackers – 4 (VG)

Salt and Pepper Squid – 5 (GF)

Courgette Fritters, Tzatziki – 4.50 (GF, V)

Sweet Italian Green Olives – 4 (VG, GF)

Pork Nuggets, Piccalilli Ketchup – 4.50

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Starters
Homemade Soup, Beer Bread – 6.50 (MGF)

Corn Fed Chicken Terrine
Coronation Salad, Pickled Golden Raisins – 9 (GF)

Moules Mariniere,
Beer Bread – 9 (MGF)

Roasted Onion Squash
Salted Plums, Curried Chestnuts, Artichoke,
Charred Spring Onion, Black Cabbage Crisp – 8 (GF, VG)

Cod Fishcake,
Harissa Emulsion, Dill & Lemon Salad – 8.50

Local Wood Pigeon
Kohlrabi Remoulade, Jerusalem Artichoke
Pickled Grapes – 8.50 (GF)
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Sandwiches________________________________________
Served in Whole Grain Brown Bread
With Mixed Leaf Salad

Mature Cheddar and Pickle– 6.60 (V)

Smoked Ham, Tomato Chutney & Salad – 6.60

Lightly Smoked Salmon,
Horseradish and Chive Cream Cheese – 8

Roast Sirloin of Beef,
Horseradish & Chive Cream Cheese -8

Cumberland Pork Sausage Sandwich,
Tomato Chutney - 9

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Lighter Mains
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Mature Cheddar (V) or Ham Ploughman’s,
Warm Bread, Salad, Pickles & Chutney – 10.50

Roasted Pepper, Tomato Chutney and Goats Cheese Bruschetta, Basil Pesto, Mixed Leaf Salad – 11 (V)

Smoked Ham, Free Range Fried Eggs & Chips –10.50 (GF)

Char Grilled Chicken Caesar Salad,
Bacon, Soft Boiled Egg, Anchovies – 14.50 (MGF)

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Cat Classics
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Steak, Mushroom & Ale Pie,
Chips or Mash, Seasonal Vegetables – 15.50

Trenchmore Farm Beef Burger,
Brioche Bun, Mature Cheddar,
Burger Sauce, French Fries – 15.00

28 Day Aged Ribeye Steak,
Beef Tomato, Roasted Mushroom, Chips, Shallot Salad, Peppercorn Sauce – 26 (GF)

Traditional Harveys Beer Battered Fish and Chips,
Crushed Peas, Tartar Sauce – 15.00
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Other Main Courses
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Pan Fried Fillet of Seabass
Courgette and Lemon Risotto, Crispy Kale - 18 (GF)

Roasted Cod Fillet,
Crushed Potato, Charred Broccoli, Samphire, Caper Brown Butter- 18 (GF)

12 Hour Pork Belly,
Red Onion & Pepper Ragu, Creamed Potato,
Pork Jus – 18.50 (GF)

Roasted Cauliflower, Broccoli, Almond and
Tarragon Salsa Verde – 14.50 (VG, GF)

Salt Baked, Maple Glazed Celeriac
Apple Puree, Girolles and Pecans – 14.50 (VG, GF)

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Sides
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Garlic Bread – 3.50, Beer Bread – 3
Buttered Vegetables – 3.50
Mixed Leaf Salad – 3 Chips – 3.75
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Desserts
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Lemon Posset
Spiced Blackberries, Blackberry Sorbet
Nut Crumb– 7.50

Plum & Apple Nut Crumble,
Clotted Cream Ice Cream - 8

Banana Cake
Caramel Sauce, Tonka Bean Ice Cream – 7.25

Rum and Pink Pepper Poached Pineapple
Coconut Tapioca, Banana Sorbet – 8 (VG)

Salted Chocolate Mousse,
Cocoa Nib Crisp, Mint & Tonka Bean Ice Cream – 8

Selection of Ice Creams 6.75
Coffee, Honeycomb, Chocolate, Vanilla
Strawberry Sorbet (MGF)

Selection of Local Artisan Cheeses & Biscuits - Homemade Chutney – 8.50 (MGF)

Dinner Menu

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Light Bites
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Chickpea Houmous, Seeded Crackers – 4 (VG)

Salt and Pepper Squid – 5 (GF)

Courgette Fritters, Tzatziki – 4.50 (GF,V)

Sweet Italian Green Olives – 4 (VG, GF)

Pork Nuggets, Piccalilli Ketchup – 4.50

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Starters
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Homemade Soup, Beer Bread – 6.50 (MGF)

Corn Fed Chicken Terrine
Coronation Salad, Pickled Golden Raisins – 9 (GF)

Moules Mariniere,
Beer Bread – 9 (MGF)

Roasted Onion Squash
Salted Plums, Curried Chestnuts, Artichoke,
Charred Spring Onion, Black Cabbage Crisp – 8 (GF, VG)

Cod Fishcake,
Harissa Emulsion, Dill & Lemon Salad – 8.50

Local Wood Pigeon
Kohlrabi Remoulade, Jerusalem Artichoke
Pickled Grapes – 8.50 (GF)
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Cat Classics
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Steak, Mushroom & Ale Pie,
Chips or Mash, Seasonal Vegetables – 15.50

Trenchmore Farm Beef Burger,
Brioche Bun, Mature Cheddar,
Burger Sauce, French Fries –15

28 Day Aged Ribeye Steak,
Beef Tomato, Roasted Mushroom, Chips, Shallot Salad, Peppercorn Sauce – 26 (GF)

Traditional Harveys Beer Battered Fish and Chips,
Crushed Peas, Tartar Sauce – 15

Other Main Courses

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Pan Fried Fillet of Seabass
Courgette and Lemon Risotto, Crispy Kale - 18 (GF)

Roasted Cod Fillet,
Crushed Potato, Charred Broccoli, Samphire, Caper Brown Butter- 18 (GF)

12 Hour Pork Belly,
Red Onion & Pepper Ragu, Creamed Potato,
Pork Jus – 18.50 (GF)

Grange Farm Peppered Venison Haunch,
Potato Terrine, Charred Broccoli, Celeriac,
Baby Leaf Spinach, Red Wine Sauce – 19 (GF)

Roasted Cauliflower, Broccoli, Almond and
Tarragon Salsa Verde – 14.50 (VG, GF)

Salt Baked, Maple Glazed Celeriac
Apple Puree, Girolles and Pecans – 14.50 (VG, GF)
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Sides
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Garlic Bread – 3.50, Beer Bread – 3
Buttered Vegetables – 3.50
Mixed Leaf Salad – 3, Chips – 3.75

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Desserts

Lemon Posset
Spiced Blackberries, Blackberry Sorbet
Nut Crumb– 7.50

Plum & Apple Nut Crumble,
Clotted Cream Ice Cream - 8

Banana Cake
Caramel Sauce, Tonka Bean Ice Cream – 7.25

Rum and Pink Pepper Poached Pineapple
Coconut Tapioca, Banana Sorbet – 8 (VG)

Salted Chocolate Mousse,
Cocoa Nib Crisp, Mint & Tonka Bean Ice Cream – 8

Selection of Ice Creams 6.75
Coffee, Honeycomb, Chocolate, Vanilla (V, MGF)
Strawberry Sorbet (VG, MGF)

Selection of Local Artisan Cheeses & Biscuits - Homemade Chutney – 8.50 (V, MGF)
Brie de Meaux, Oxford Blue, Idle Hour
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Afters & ………
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Filter Coffee – 2.50
Double Espresso – 2.60
Cappuccino – 2.60
Latte – 2.80, Tea 2.40 (Please ask for selection)

Dessert Menu

Lemon Posset
Spiced Blackberries, Blackberry Sorbet
Nut Crumb – 7.50

Banana Cake,
Caramel Sauce, Tonka Bean Ice Cream (V) – 7.25

Rum and Pink Pepper Poached Pineapple
Coconut Tapioca, Banana Sorbet – 8 (VG)

Plum & Apple Nut Crumble,
Vanilla Ice Cream - 8

Salted Chocolate Mousse,
Cocoa Nib Crisp, Mint & Tonka Bean Ice Cream – 8

Selection of Ice Creams – 6.75
Coffee, Honeycomb, Chocolate, Vanilla
Strawberry Sorbet

Savouries
Selection of Local Artisan Cheeses & Biscuits - Homemade Chutney – 8.50

Brie de meaux
A mould-ripened soft cheese made with unpasteurised cow's milk from local farms. Hand made to the traditional recipe in the Ile-de-France region near Paris by the third generation of the Rouzaire family
.
Oxford Blue
Semi hard, smooth creamy English cow’s milk. Blue with a good mellow depth of flavour created by the owner of the Oxford Cheese Company in the mid 1990’s

Idle Hour
A creamy tasting cheese with slight citrus undertones and a hint of nut, in a natural edible rind.
A cow's milk cheese.

Ports
Ramos Pinto “Collector” 75ml 4.50 19.50% Alc Vol
Ramos Pinto 10 Year Tawny “Quinta de Ervamoira” 75ml 8.00 20% Alc Vol

Dessert Wine
Santa Julia Tardio, Torrentes, 2012
Mendoza, Argentina 125ml 6.25 12% Alc Vol
500ml 18
This wine exudes intense aromas of over matured fruits, honey and dried fruits like pears, apricots and peaches. It is a sweet, unctuous in the mouth, silky, with balanced acidity. Complex and long finish.

Elysium Black Muscat, California, USA 125ml 8.50 15% Alc Vol 375ml 25
One of the very few black muscats. Elysium is Greek for Heaven, a fitting association for this excellent wine made by Andrew Quady. One of the few wines that can stand up to Chocolate Puddings, or try it poured over Vanilla Ice Cream, for the ultimate after-dinner treat!

Coffee – 2.50
Double Espresso - 2.60
Cappuccino – 2.60
Latte – 2.80
Tea and Herbal Infusions from Prince and Son -2.40 (please ask for selection)

Allergy information can be obtained by talking to staff.

Sunday Lunch Menu

Light Bites

Roasted Red Pepper Houmous, Crackers – 3.70
Port Glazed Chorizo, Warm Bread – 4
Salt & Pepper Squid, Sweet Chilli Sauce – 4.75
Ham Hock Nuggets, Picalli Ketchup – 3.50

Starters

Soup of the day, Beer Bread – 6.25
Chorizo Scotch Egg, Celeriac Remoulade, Apple Salad – 8.00
Haddock Fishcake, Salsa Verde, Aioli - 7.50
Crispy Salt & Pepper Squid, Chorizo, Crayfish, Apple & Sweet Chilli Salad - 9
Torched Goats Cheese, Grape, Walnut, Celery & Apple Salad – 7.50
Steamed Asparagus, Poached Free Range Hen Egg, Hollandaise Sauce, Garlic & Bacon Crumb - 8

Mains

Trenchmore Prime Aged Beef Burger, Brioche Bun, Mature Cheddar Cheese, Onion Jam, French Fries – 14.75
Goats Cheese, Roasted Field Mushroom and Tomato Chutney Bruschetta, Pesto – 10.50
Roasted Trout Fillet, Sugar Snaps, Green Beans, Tender Stem Broccoli, Beurre Blanc & Jersey Royal New Potatoes - 18
Traditional Harveys Beer Battered Fish & Chips, Crushed Peas & Tartar Sauce – 14.50
Norfolk Banham Chargrilled Chicken, Bacon & Gem Lettuce Caesar Salad, Soft Boiled Egg and Anchovies – 13.75
Cauliflower, Crispy Brie, Chargrilled Artichoke, Beetroot & Apple, Parmesan -14

Our Roasts:

Roast Irish Sirloin of Beef - 17.50
Roasted Orchard Farm Pork; Loin, Shoulder & Belly - 17.50
Served with Honey Roasted Carrots, Cauliflower Cheese, Braised Red Cabbage,
Sussex Greens, Roast Potatoes, Yorkshire Pudding, Gravy

Side Orders:

Panache of Buttered Vegetables 3.00 Freshly Baked Bread – 2.50 Italian Sweet Green Olives 3.50
Garlic Bread – 3.25 Mixed Leaf Salad 3 Chips 3.50

Puddings – 7.00

Apple & Rhubarb Crumble, Crème Anglaise
Chocolate Brownie, Salted Caramel Ice-Cream
Sticky Toffee Pudding, Banana Caramel, Clotted Cream Ice-Cream
Salt Baked Pineapple, Lime Curd, Meringue, Coconut Sorbet
Selection of Ice Creams – Coffee, Honeycomb, Chocolate, Vanilla, Strawberry Sorbet
Selection of Artisan Cheeses & Biscuits - Homemade Chutney – 2.15 per piece

Address

The Cat Inn,
North Lane,
West Hoathly,
West Sussex,
RH19 4PP

Phone

(01342) 810369

thecatinn@googlemail.com

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