Canterbury
Kent CT1 3DX
UK
Fax: +44 (0) 1227 459 187
ebury-hotel.co.uk
Our Canterbury Hotel Restaurant
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The elegant restaurant serves fine Anglo/French food, prepared with fresh ingredients by our Chef Mr Jean-Pierre Cabrol.
Two Courses charged at £21.00.
Three Courses charged at £25.00.
Breakfast 7.30 - 9.30 Monday - Friday
8.00 - 10.00 Saturday and Sunday.
Dinner 7pm - 9pm Monday - Saturday
and is closed on Sunday evenings.
- VAT Included in Prices
- Service Not Included (Except for Parties of 6 or More when 10% will be added)
- Where Possible Produce is Grown Locally and Sourced from Local Suppliers.
- Please advise a member of staff if you have any dietary requirements or allergies
- Head Chef: Monsieur Jean-Pierre Cabrol
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~ ENTREES ~
Homemade French onion soup, topped with a crunchy, melted cheese crouton.
Gravadlax; salmon marinated with dill and citrus fruits, accompanied by peeled prawns, salad and citrus mayonnaise.
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.
Smoked haddock gratin, smoked haddock, bacon and mushrooms in a cream sauce with toasted brioche.
Grilled Portobello mushrooms stuffed with creamy Stilton.
Hot pan-fried Chorizo sausage, roasted peppers and chickpeas on a bed of leaves.
~ PLATS ~
Warm caramelised Red onion and goats cheese filo tartlet.
Pheasant breast with roasted shallots on red cabbage, with a rich port sauce.
Ramsgate cod, tray baked with French beans, pancetta, pine nuts and garlic.
Rich braised steak and Portobello mushroom pie.
Cassoulet, a rich authentic French slow-cooked stew with Toulouse sausage, belly of pork, garlic sausage, haricot blanc beans and tomatoes.
Fanned Kentish duck breast with Puy lentils, caramelised endives and a Creme de Cassis sauce.
Grilled Fillet of salmon with asparagus in a light creamy spinach 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)
~ HOMEMADE DESSERTS ~
Kentish pear, poached in spiced red wine with vanilla ice-cream.
Warm Rhubarb and vanilla clafoutis, a baked rhubarb and custard pudding served with pouring cream.
Warm apple and sticky date tatin, a caramelised Kentish apple and date tart, with white vanilla ice-cream.
Duo of crème brûlée, one with espresso coffee the second with Baileys Irish cream liqueur.
Belgian dark chocolate, white chocolate and caramel ice-cream with an almond tuile biscuit.
Jean-Pierre’s legendary double-baked lemon cheesecake, served with fresh cream.
A selection of English cheeses, stilton, cheddar and Somerset brie accompanied by onion chutney, and biscuits.
~ DRINKS ~
Teas or Coffee with Mints
Tea: - English Breakfast , Mint, Fruit, Camomile, Green, or Earl Grey £2.50
Cappuccino/Americano £2.50; Espresso/Double £2.25/£2.00; Latte £2.70
All coffees available decaffinated
Liqueur Coffees: - Irish whiskey, Baileys, Tia Maria, or Rum £5.00
Brandies: - Remy Martin V.S.O.P (25ml.) £6.00 (50ml.) £10.00
Three Barrels V.S.O.P (25ml.) £4.00 (50ml.) £7.00
Ports: - Late Bottled Vintage Port Taylors 1995 (50ml.) £6.00
Ruby Port (50ml.) £5.00
Liqueurs: - Amaretto, Drambuie, Armagnac, Tia Maria, Baileys, Cointreau or Grand Marnier (25ml.) £5.00 (50 ml.) £8.00