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starters |
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Soupe du jour (V) |
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Pressed terrine duck and black pudding with poached apricot dressing |
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Poached salmon with saffron aioli and summer vegetables |
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Moules marinieres |
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Gratinated goat cheese with mixed leaves salad and beetroot pesto (V) |
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mains |
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Roast rib of Aberdeen Angus with buttered spinach, Yorkshire pudding and jus roti (£2.50 supp) |
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Roasted leg of Kentish lamb, carrot and parsnip mash with a garlic and rosemary jus |
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Pan fried fillet of dorade with artichoke and new potato saute, chive creme fraiche |
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Pan fried fillet of salmon with buttered greans and shellfish chowder |
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Mediterranean vegetable and goat cheese strudel with smoked paprika and tomato sauce (V) |
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All mains served with roasted potatoes and a selection of green vegetables |
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puddings |
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Vanilla crème brulee with short bread bicuits |
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Raspberry cheesecake with lemon posset |
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Hazelnut and muscovado tart with honey comb ice cream |
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Hot Cherry chocolate brownie with white chocolate mousse |
two course |
14.95 |
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Selection of cheese and biscuits with grape chutney |
three course |
17.95 |
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A 10% service charge will apply to parties of 6 or more. |
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