Menu 2 |
|
| Starter Chef’s house speciality Soup; spring, summer, autumn and winter Roquefort, Kentish Pear and Walnut Salad with a delicate balsamic dressing (V) Chicken, sweet Shallots & Bacon Terrine with our own red onion chutney Melon , Parma Ham and Rocket with a berry and apple chutney Fresh Water Crayfish & Norwegian Prawns bound in a paprika marie rose sauce We also have an excellent Vegetarian menu, but insufficient space! Please apply direct, and we'll email a copy. |
Mains Roast Sirloin of Beef With butter—basted roast potatoes and a Jumbo Yorkshire pudding Braised Lamb Shank on a bed of glazed red cabbage, with Rosemary jus and fondant potatoes Corn-fed Chicken with crispy pancetta on dauphinoise potatoes Braised Lamb Shank bed of glazed red cabbage, with Rosemary jus and minted potatoes Slow Roasted Belly of Pork with sautéed potatoes and a wholegrain mustard sauce Herb Crusted Loin of Cod with a basil pesto and potatoes sautéed with Mediterranean vegetables |
 Photo courtesy of LSImages. tel: 07890 748984 |
Desserts Old-Fashioned Bread and Butter Pudding with a cream of custard sauce Trio of cream–stuffed Profiteroles served with a warm milkchocolate sauce Vanilla Crème Brulee with seasonal berries Poached Kentish Pear in a light vanilla syrup with a mint and vanilla ice cream Lemon Tart with fresh raspberries Rich bitter Chocolate and whisky pot Café |