Dinner Menu May and June

Starters

Asparagus cheesecake. Kent asparagus spears, salt baked beetroot and watercress salad £9

Cornish Crab, ginger and spring onions. Pickled mouli, lime dressing and micro lettuce £11

Smooth duck liver parfait with green peppercorns. Cumberland sauce, granary Melba toast & salad £8

Pan seared scallops. Salad of black pudding, bacon lardons, fine salad leaves & grain mustard dressing £13

Warm French onion filo pastry tart. Fine frissee, confit cherry tomatoes and chive butter sauce £8

Smoked cod and spring onion fishcake in panko breadcrumbs. Parsley cream sauce, watercress £10

Mains

Slow roasted belly of pork. Black pudding mash potato, spring greens and heritage baby carrots £15

Pan seared halibut supreme. Sauté red chard, broth of garden peas and watercress £28

6oz Fillet of English Beef. Potato fondant, buttered Kent asparagus, chanterelle mushroom cream £26

Mille Fuille of Scottish Salmon. Salted beets, sorrel sauce and saffron poached potatoes £14

Cannon of spring lamb. Pan roasted Bubble and Squeak, purée of carrot, redcurrant jus £23

Spinach & feta cheese filo pastry parcel. Red onion confit, watercress salad, roasted vine tomatoes £10

Asparagus and wild mushroom pie. Potato purée and heritage carrots £10

Desserts

Kent rhubarb parfait. Ginger tuille biscuit and crème anglaise £8

White chocolate pannacotta. Warm compote of local farmed strawberries infused with vanilla £7

Baileys flavoured cheesecake. Coffee sauce, chocolate wafer £8

Honey and lemon sponge pudding. Lemon sauce and stemmed ginger ice-cream £7

Deconstructed eton mess. Our interpretation of this classic English dessert £9

English cheese board from Canterbury cheese makers £10