Evening
Starters
| Sauteed Scallops with Indian spiced green beans and ginger oil | 9.50 |
| Herb-crusted creamy fish pie with smoked haddock, prawns and salmon | 6.80 |
| Ham hock and foie gras terrine, celeriac remoulade and warm toasted brioche | 8.50 |
| Homemade ravioli of shell fish with red merlot wine reduction | 7.50 |
| Roasted pear, onion and Stilton tart with olive oil pastry | 6.80 |
| Green tea and juniper smoked duck salad, mango and green peppercorn salsa | 7.20 |
Mains
| Pan fried Wild Sea Bass with apple and lime puree, fresh tagliatelle, | 17.50 |
| Spiced pork belly confit with braised pig’s cheek, celeriac mash, brown beans | 16.00 |
| Pan fried Godmersham Venison loin with parsnip puree, braised banana shallots, bitter chocolate and chilli sauce | 18.00 |
| Homemade wild mushroom lasagne with slow roasted garlic and pickled girolles, olive oil drizzle | 12.50 |
| Whole roasted Partridge with caramelised butternut squash, and shallot puree, green herb sauce | 15.50 |
| Steamed fillet of Brill with cider sabayon, roasted salsify and sauté potatoes | 16.50 |
| Pan-fried fillet of Kentish beef with blue cheese rarebit, crushed pink fir potatoes, puy lentils and port wine sauce | 21.00 |
Puddings
| Chocolate, orange and pine nut tart with praline rippled ice cream | 6.50 |
| Sticky toffee pudding with banana ice cream | 6.50 |
| Mulled wine poached pear, cinnamon brioche and a dollop of vanilla crème fraiche | 6.50 |
| Iced nougat parfait with mango and mint salsa | 6.50 |
| Christmas pudding with boozy brandy butter | 6.50 |
| Cheese slate - a regional selection | 7.50 |
<< Back to main food page.