AMUSE BOUCHE
HOT VICHYSSOISE SOUP
Deep Fried Oyster, Leek Fondue
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STARTERS
GUINEA FOWL, MUSHROOM AND FOIE GRAS LAYERS
Celeriac Puree, Fine Bean Salad, Toasted brioche
‘Andante’ Gewurztraminer/Muscat, Cave de Ribeauville, Alsace, France 2009
CRAYFISH AND SALMON RAVIOLI
Buttered Spinach, Truffle Cauliflower Velouté
Viognier, Casa de la Ermita, Spain, 2009
PAN SEARED DIVER CAUGHT SCALLOPS
Roast Jerusalem Artichokes, Pancetta Crisp, Baby Chard Salad
Hand Picked Riesling, Knappstein, Clare Valley, Australia 2010
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MAIN COURSE
ROAST HAUNCH OF LOCAL VENISON
Potato Fondant, Glazed Root Vegetables, Juniper Infused Jus
Domaine Cheval-Blanc Signe, Bordeaux, France, 2008
PAN FRIED FILLET OF SEA BASS
Braised Chicory, Pomme Anna Potato, Sweetcorn Broth
Bourgogne Pinot Noir, France, 2007
HONEY ROAST GRESSINGHAM DUCK BREAST
Slow Cooked Shallot, Spiced Cous Cous, Roast Plums, Game Jus
Saam Mountain Pinotage, South Africa, 2005
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PRE-DESSERT
GINGER CRÈME CARAMEL
Poached Rhubarb
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DESSERT
CARAMELISED APPLE TART TATIN
Vanilla Pouring Cream, Carmel Jus
(To Share)
Chateau du Levant, Sauternes, France, 2005
DARK CHOCOLATE PAVE
Passion Fruit, White Chocolate Sorbet
The Noble Riesling’ d’Arenberg, Australia, 2008
SELECTION OF KENTISH CHEESES
Spiced Fruit Chutney, Artisan Biscuits and Grapes
Fonseca Porto, Late Bottled Vintage, Portugal, 2005
£75.00 Per Person
To include a selected tasting wine with each course £17.00 per person
A discretionary service charge of 12.5% will be added to your bill.
All indicated prices are inclusive of 20 % VAT |
