STARTERS

 

Chef’s Homemade Soup of the Day

Made with Fresh Local Produce

 

Pressed Ham Hock & Leek Terrine

Accompanied with Caramelized Apple & Herb Oil 

 

Pan-fried Sussex Cross Goats Cheese

With Poached Pear & Watercress Oil

 

Roasted Marinated Pigeon Breast

Set on Savoy Cabbage & Bacon
Served with a Shallot & Red Wine Jus

 

Home smoked Fillet of River Trout

With Marinated Cucumber & a Horseradish Yogurt Dressing

 

 

MAIN COURSES

 

Fillet of Line Caught Whitstable Sea Bass

Glazed with a Mussel & Prawn Sauce
Served with Crushed New Potatoes

 

Roasted Grassingham Duck Breast

With Rosti Potato and Served with an Orange & Grand Marnier Sauce

 

Pan-fried Organic Breast of Chicken

With Garlic Mashed Potato, Wilted Spinach
Accompanied with a Tomato & Red Wine Jus
 

Filo Parcel of Roasted Vegetables

& Mozzarella

 With Sauté Potatoes & a Basil Sauce

 

Twenty-eight Day Aged

Scottish Sirloin Steak

Topped with Caramelized Onions & Fat Chips
Served with a Tarragon Jus
 

Speciality Menu

 

STARTERS

 

Pan-fried King Scallops

Set on Wilted Spinach with Cauliflower Puree
(£3.75 supplement)
 

 Spaghetti with Lobster & Spring Onions

Finished with a Saffron & White Wine Sauce
(£3.95 supplement)
 

 

MAIN COURSES

 

Grilled Whole Dover Sole

Served on the Bone Glazed with a Prawn Sauce
Served with Parsley Potatoes
(£6.50 supplement)
 

 Pan-fried Fillet Steak

Set on a Horseradish Potato Cake
With Roasted Shallots & a Red Wine Jus
(£6.95 supplement)
 

 Roast Rump of Marsh Lamb

With a Herb Curst
Served with Gratin Potatoes and a Rosemary Jus
(£4.25 supplement)
 

 

DESSERTS

 

White & Dark Chocolate Terrine

Accompanied with Chocolate Ice Cream

 

Warm Spiced Kentish Apple Filo Parcels

With Almond Ice Cream

 

Selection of Ice Creams & Sorbets

 

Café Latte Crème Brulee

 

Selection of Fine Cheese

from the British Isles

 

Warm Plum Crumble

With Vanilla Sauce & Plum Compote