Evening
Starters
| Lime and back fin crab spring roll with garlic ice cream | 8.50 |
| Cured salmon tartar with crayfish, papaya salad and mango mayonnaise | 7.00 |
| Ballantine of confit rabbit and hamrock with peach relish | 6.50 |
| Fresh asparagus risotto with flaked Manchego | 6.50 |
| Carpaccio of venison with beetroot, rocket salad and chocolate oil | 7.50 |
| Cured foie gras with almond toast and home made quince jelly | 9.00 |
Mains
| Steamed fillet of turbot on chilled lemon grass and corriander Vichyssoise | 19.00 |
| Pan fried rib eye steak with Crozier blue and rose pepper corn sauce | 18.50 |
| Slow roasted local belly of pork with caramelised leek and apple | 17.00 |
| Rack lamb with crushed new potatoes, broad beans and pea salsa | 19.00 |
| Fillet of black bream, green olive tapenade and raw tomato dressing | 18.50 |
| Steamed fillet of halibut on oriental vegetables, mussels galangal ginger dressing | 18.50 |
| Char grilled provencale vegetables with meled mozzarella on toasted corn bread | 13.50 |
Puddings
| Caramelised rice pudding with apple brandy and cinnamon tuile | 6.50 |
| Chocolate and stem ginger terrine with glazed kumquats | 6.50 |
| Nougeat parfait with papaya and passion fruit salsa | 6.50 |
| Pecan and mapple cake with banana ice cream | 6.50 |
| Kentish apple tart with hazelnut crumble and caramel custard | 6.50 |
| Cheese slate | 7.50 |
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