Dinner Menu - March and April

Starters

Jerusalem artichoke & red onion soup infused with vanilla and served with a crusty bread roll £6

Seared scallops with parma ham and served with red pesto and watercress £12

Poached duck egg florentine served with wilted spinach, confit duck leg and hollandaise sauce £10

Warm crab tart served with dill butter sauce and roasted tomatoes on the vine £10

Baked goats’ cheese wrapped in filo pastry served with rocket and cherry tomatoes £8

Char grilled chicken Waldorf salad with apple crisps and toasted walnuts £8

Mains

Roasted rump of Romney Marsh lamb scented with rosemary and served with dauphinoise potato and glazed minted carrots £19

Loin of venison served with pan fried bubble & squeak, braised red cabbage and drizzled with juniper jus £23

Pan fried rib eye steak with garlic butter served with slow roasted Portobello mushrooms and vine tomatoes and twice cooked chips £19

Char grilled, peppered tuna loin served with roasted vegetable gallette with a balsamic glaze £15

Pan fried trout fillet with wilted spinach, cocotte potatoes and toasted almond butter £14

Beetroot tart tatin served with a salad of rocket, feta, olives and sundried tomatoes £12

Deep fried spinach arancini with a tomato coulis served on a bed of baby leaf salad with warm char grilled Mediterranean vegetables £12

Desserts

Sticky toffee pudding with lashings of toffee sauce and finished with banana ice cream £8

Chocolate and hazelnut mousse served with homemade shortbread £8

Warm chocolate brownie covered in a rich chocolate sauce and served with peanut butter ice cream £8

Crème brulée served with almond tuile biscuit £7

Classic lemon tart served with a warm fruit compote £7

English cheese board from Canterbury cheesemakers £10

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