Our Canterbury Hotel Restaurant

Homemade tomato soup, with a dash of basil oil.

Gravadlax; salmon marinated with dill and citrus fruits, accompanied by brown bread and a sweet dill dressing.

Warm salad of roasted beetroot, hot goat’s cheese, butternut squash and toasted pumpkin seeds.

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

Seared squid with fresh chilli, roasted peppers on a bed of rocket.

Creamed wild mushrooms with Parmesan shavings served on toasted brioche.

Warm salad of pan-fried chicken livers and bacon in a Marsala wine and cracked black pepper jus.

Creamy mushroom and butter bean stroganoff on a bed of wild rice.

Fanned Kentish duck breast with a rich sauce of prunes and Armagnac.

Poached chicken fillet on a bed of Savoy cabbage and bacon, with a leek, cream and white wine reduction.

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

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

Medallions of tenderloin pork fillet, sautéed with apples and Calvados.

Whole grilled plaice, with a parsley lemon butter sauce.

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)

Traditional treacle tart served with a jug of pouring cream.

Warm chocolate brownie, with white vanilla ice cream dusted with cinnamon, and garnished with fresh raspberries.

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

Créme caramel served with cream.

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

Jean-Pierre’s legendary double-baked vanilla cheesecake rippled with blackberry coulis, served with fresh cream.

A selection of English cheeses, stilton, cheddar and Somerset brie accompanied by fig chutney, and biscuits.