Restaurant

Homemade carrot and coriander soup, with herb croutons.

Grilled Portobello mushrooms stuffed with creamy Kentish blue cheese.

Homemade chicken liver and port pate, served with wholemeal toast.

Smoked mackerel terrine with horseradish cream, rocket and toasts.

Slices of thinly cut Parma ham , caramelised pears, on mixed leaves and Parmesan shavings.

Smoked haddock gratin, smoked haddock, bacon and mushrooms in a cream sauce.

A warm salad of pan-fried Chorizo sausage, roasted peppers and chickpeas

Garlic roasted fillet of local cod, white wine and chive sauce.

Honey glazed fillet of pork, with a reduction of red wine and blackberries.

Confit of Kentish duck, on a bed of wilted spinach and a rich plum reduction

Poached tarragon-infused chicken breast, with mushrooms and wild rice.

Pan-fried trout fillets, with brown butter and flaked almonds.

Grilled rib-eye steak, 8oz English rib-eye steak, with pepper or Roquefort sauce.

Boeuf Bourguignon, beef cooked in Burgundy red wine, flavoured with lardons, carrots, mushrooms, garlic and onions.

Portobello mushroom and creamy leeks in puff pastry with fresh asparagus.

(All dishes accompanied by a selection of locally sourced seasonal vegetables and potatoes, or French fried potatoes)

Jean-Pierre’s legendary vanilla cheesecake, drizzled with toffee sauce, and a jug of pouring cream.

Kentish pear, poached in ‘spiced red wine’ , vanilla ice-cream.

A rich chocolate tart, cinnamon ice cream.

“Autumn” fruit crumble, vanilla ice cream or a jug of pouring cream.

Affogato, vanilla ice-cream in a tall glass topped with hot espresso and an amaretti biscuit.

Baileys creme brulee, a vanilla crème flavoured with Bailey’s liqueur.

A selection of Local Canterbury cheeses: Ashmore farmhouse Kent Blue and Chaucer - a soft camembert style, accompanied by onion chutney and biscuits.

(Our ice-cream comes from ‘Simply Ice Cream’, a local Kentish company, who produce ice-cream using seasonal ingredients, free from additives and preservatives