Celebrate

Seasonal

Christmas Menu 2019

2019

Christmas Dinner Menu

Available Evenings 2nd – 24th December
2 Course: £31.00 Per Person | 3 Course: £33.95 Per Person
Menu Subject to Change

All meals must be pre-ordered 7 days in advance.
A £10.00 non-refundable deposit per head will be required when booking.
A discretionary 10% service charge will be added to the final bill.

STARTERS

  • Wild Mushroom & Truffle Soup

    Tarragon Oil, Porcini Dust

  • Roquefort, Pear & Candied Walnut Salad

    Chicory, Baby Leaf, Vinaigrette Dressing

  • Sweet Chilli Cured Mackerel Fillet

    Celeriac Remoulade, Micro Herb Salad

  • Five Spiced Duck Bon Bon

    Spring Onion & Cucumber Salad, Plum Sauce Dressing

  • Beetroot Cured Salmon

    Avocado Puree, Pickled Cucumber, Sourdough Wafers

MAINS

  • Turkey Breast Ballotine

    Stuffed with Pork, Cranberries, Pistachio & Sage,

    Bacon Wrapped Chipolatas with Honey & Rosemary, Duck Fat Roasted Potatoes, Seasonal Vegetables

  • Slow Roasted Pork Belly

    Burnt Apple Puree, Wholegrain Mash, Red Cabbage, Cider Jus

  • Black Bomber Cheese & Caramelised Onion Risotto Cake

    Butternut Squash Fondant, Wholegrain Mustard Sauce

  • Sea Bass Fillet

    Lemon Crushed Potatoes, Green Beans, Citrus & Chive Beurre Blanc

  • Rump of Lamb

    Dauphinoise Potato, Wilted Spinach, Red Wine & Redcurrant Sauce

DESSERTS

  • Christmas Pudding & Mince Pie

    Brandy Cream, Vanilla Custard or Cinnamon Ice Cream

  • Dark Chocolate & Mint Cheesecake

    Chocolate Soil, Popping Candy, Chantilly Cream

  • Red Wine Poached Pear

    Mulled Spiced Fruits, Cinnamon Ice Cream

  • Clementine Posset

    Cranberry Compote, Shortbread

  • Trio of Local Cheeses

    Onion Chutney, Fruit, Mixed Nuts and Biscuits (£2.00 Supp)

  • Filter Coffee | Petit Fours | Crackers

Available Evenings 2nd – 24th December
2 Course £31.00 | 3 Course £33.95
Menu Subject to Change

Booking Form

 

Valentine’s Menu 2019

Heart to Heart

Valentine's Day Menu 2019

Three Course Dinner | £37.50 per head

STARTERS

  • Complimentary Glass of Pink Bubbles

  • Baked Camembert to Share

    Home-made Focaccia (v)

  • Pan Fried Scallops

    Butternut Squash Puree, Crispy Pancetta, White Truffle Oil

  • Smoked Duck Salad

    Cranberries, Beetroot

  • Roasted Tomato & Red Pepper Soup

    Goat’s Cheese Croute (v)

MAINS

  • Pressed Shoulder of Lamb

    Fondant Potato, Baby Vegetables, Lamb Sauce

  • Pork Fillet Wrapped in Pancetta

    Dauphinoise Potato, Wild Mushroom Jus

  • Salmon en Croute

    Watercress Sauce, Buttered New Potatoes, Wilted Spinach

  • Wild Mushroom Risotto

    White Truffle Oil, Parmesan Crisp (v)

DESSERTS

  • Rosewater Panna Cotta

    Strawberry Compote, Sugared Rose Petals

  • Salted Dark Chocolate Tart

    Lemon Mascarpone

  • Red Velvet Cheesecake

    Chocolate-Dipped Strawberries

  • Bordeaux Poached Pear

    Crème Fraiche

  • Kentish Cheeseboard to Share

Mother’s Day Menu 2020

With Love

Mother's Day Menu 2020

Three Courses

STARTERS

  • Cream of Cauliflower Soup

    Cauliflower Fritters, Truffle Oil, Chives (v)

  • Crayfish & Prawn Cocktail

    Brown Bread & Butter

  • Parma Ham

    Trio of Melon, Raspberry & Mint Syrup

  • Char Grilled Asparagus

    Toasted Pine Nuts, Parmesan Cheese, Truffle Oil (v)

  • Crab & Shrimp Croquettes

    Lime Mayonnaise, Pea Shoots

MAINS

  • Roasted Loin of Pork

    Apple, Pork, Sage & Onion Stuffing, Crackling, Roast Potatoes, Glazed Parsnip

  • Roasted Sirloin of Beef

    Yorkshire Pudding, Roast Potatoes, Glazed Parsnip

  • Leg of Lamb Roasted with Herbs & Honey

    Yorkshire Pudding, Roast Potatoes, Glazed Parsnip

  • Fillet of Sea Bass

    Crab & Shrimp Butter, Crushed Potatoes, Wilted Spinach, Chive Sauce

  • Vegetarian Wellington (v)

    Rosemary Roasted New Potatoes, Seasonal Vegetable Selection

  • Today’s Seasonal Vegetables: Cauliflower Cheese, Swede & Carrot Puree, Spring Cabbage

DESSERTS

  • Baked Rhubarb & Ginger Crumble

    Served with Almonds, Vanilla Custard or Butterscotch Cream

  • Cappuccino Panna Cotta

    Kahlua & Espresso Syrup, Shortbread

  • Chocolate & Salted Almond Brownie

    Clotted Cream Ice Cream, Mango Pearls

  • Pineapple Carpaccio

    Coconut Ice Cream, Rum & Coconut Syrup, Coconut & Passion Fruit Meringue

  • Trio of Kentish Cheese,

    Celery, Grapes, Spiced Peach & Apple Chutney, Oat Biscuits (2.00 Supp)

 

Foods may contain Celery, Eggs, Lupin, Nuts, Sesame Seeds, Soya, Sulphur Dioxide. For allergen advice please speak to a member of staff