Restaurant

~ ENTREES ~

 Freshly prepared soup of the day.

Slices of fresh melon accompanied by fruit sorbet.

Home made salmon terrine, with, toast, salad and a lemon and dill dressing.

Salad of hot melted chevre cheese, crispy bacon, and toasted pine nuts on a bed of mixed leaves.

Grilled sardines, served with a light garlic and white wine sauce.

Tarte Flamande, a savoury tart of leeks, cheese and cream served warm withcaramelised onions.

Homemade chicken liver pate, served with wholemeal toast.

~ DESSERTS ~

Crème brulee.

Home made double baked vanilla cheesecake with summer fruits coulis.

Homemade chocolate, chestnut and rum gateau with fresh cream.

Kentish apple tatin served with vanilla ice cream.

Duo of almond and amaretto, and walnut and maple, ice creams.

English cheeses served with apple, grapes, and oat biscuits.

Faversham strawberries and cream.

Crème caramel.

~ PLAT PRINCIPAL ~

Roasted Kentish duck breast served with an apple and Calvados sauce.

Fillet of pork with a rich prune and Armagnac sauce.

Whole grilled plaice, with a lemon butter and parsley sauce.

Traditional Barnsley double loin chop of lamb, accompanied by a rosemary jus.

Tuna steak served seared, on a bed of ratatouille.

Risotto of butternut squash, Portobello mushrooms, green pesto.

Rib-eye steak. 8oz steak, grilled, and served with a pepper sauce.

Breast of guinea fowl slow roasted with pears.

(All dishes served with a selection of fresh vegetables and new potatoes or a salad)

~ BOISSONS ~

Coffee and Mints : £2.50

Liqueur Coffees, Irish Whiskey, Baileys, Tia Maria, or Rum: £3.95

Brandy V.S.O.P 25ml Or Port Taylors 1995 (50ml): £4.00

Liqueurs: Amaretto, Drambuie, Cognac, Armagnac, Baileys,Tia Maria, Cointreau, Grand Marnier (25 ml.) £3.50