Ristorante

Homemade tomato soup with basil oil.

Homemade salmon terrine served with toast and a creamy dill dressing.

Butterfly fillets of sardines with a white wine and light garlic sauce.

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

Buffalo mozzarella, tomato, and fresh basil, with rocket and a balsamic dressing.

Smoked duck breast on a bed of mixed leaves with a piquant mango dressing.

A salad of melted goats cheese croustini with mixed leaves tomatoes and green olives.

Tarte Flamande, an individual tart of leeks, cheese and cream served warm with pear chutney.

Grilled new season English lamb chops with a mint jus and watercress.

Pan-fried fillet of sea bream with tartare sauce.

Chicken Caesar salad, cold grilled chicken breast, fresh anchovies, croutons, cos lettuce and Parmesan shavings tossed in a creamy dressing.

Grilled fillet of salmon with asparagus in a light creamy spinach sauce.

Fanned Kentish duck breast, with a bittersweet sauce of oranges in Cointreau.

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

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

Grilled Dover sole. (supplement £9.00)

(Hot dishes accompanied by a selection of locally sourced seasonal vegetables and potatoes)

Individual pot au chocolat, a small pot of rich, creamy chocolate dessert.

Fresh strawberries with shortbread and cream, from Alastair’s award winning Goodnestone Farm.

Warm apple tatin, a caramelised Kentish apple tart, with white vanilla ice-cream.

Passion fruit and vanilla crème brulee.

Belgian dark chocolate, white chocolate and caramel ice-cream with an almond tuile biscuit.

Far Breton, a Brittany prune pudding, served with a jug of pouring cream.

A selection of English cheeses, Stilton, Cheddar and Somerset brie accompanied by onion chutney, and biscuits.